Best Shrimp Fra Diablo Recipes

SHRIMP FRA DIABLO

Shrimp Fra Diablo image

A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.

Provided by Allison

Categories World Cuisine Recipes European Italian

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup olive oil
1 shallot, minced
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
3 tablespoons tomato paste
½ cup dry white wine
1 pound large shrimp, peeled and deveined
1 tablespoon dried parsley
½ tablespoon dried basil
1 pinch ground black pepper to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g

SHRIMP & MONKFISH OVER LINGUINE FRA DIABLO STYLE

Shrimp & Monkfish over Linguine Fra Diablo Style image

Not really sure where this came from. I used monkfish instead of scallops. This was the result. PS--monkfish tastes a lot like lobster.

Provided by Katha

Categories < 4 Hours

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, divided
6 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (more if you like it spicier)
8 ounces linguine
8 ounces large shrimp, peeled, deveined & cut in half
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
parsley (for garnish)
grated cheese (for garnish)

Steps:

In large sauce pan over medium heat add oil and garlic.
When garlic starts to sizzle add crushed tomatoes.
Season with red pepper.
Bring to a boil.
Add basil and oregano. Lower heat and simmer 30-60 minutes covered. Stir occasionally.
Bring a large pot of water to a boil.
Add pasta.
Cook 8-10 minutes stirring from time to time.
Drain.
In a large skillet heat remaining oil over high heat.
Add shrimp and monkfish.
Cook about 2 minutes, stirring frequently, until shrimp turn pink and fish is white.
Add shrimp and fish to tomato sauce mixture.
Cook about 5 minutes or until sauce begins to bubble.
Serve over pasta.
Garnish with parsley and cheese, if desired.
Serves 5.