Ingredients
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4
-
8
-
2
-
3
-
8
-
1
-
1/2
-
3/4
-
3
-
1
-
-
-
-
-
Directions
Seafood Fra Diavolo With Pasta,This is a recipe I found on AllRecipes. I’ve changed it a bit to suit my family’s tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you’ll be in heaven!,Y’all! This one is a keeper! Please stop your search for a fra diavolo recipe now and use this one! I doubled the recipe so that I could freeze some sauce (without the seafood in it). For the doubled recipe, I diced up 3x 28oz cans of San Marzano tomatoes. I ended up with about 5 3/4 cups diced for the doubled, and it did not hurt the sauce in the end. I ended up using the leftover tomato sauce straight from the canned San Marzanos and did not need to open a new can of sauce. I also wanted my toddler (who doesn’t mind a little bit of spice) to be able to eat the sauce, so I did not double the red pepper flakes. Instead I just did a really full teaspoon. My husband added more to his plate, but I ate as it was and didn’t miss the extra heat too much. The red wine in this recipe adds a richness that can’t be achieved any other way–it’s a must. used a dry cab. If you’re not scooping up the last bits of sauce in your bowl with a crusty piece of garlic bread, you’re seriously missing out!,I’m retired, but my wife, who is much younger than I, still works. As a result, I do the cooking, so dinner is ready when she gets home from work. My wife had a similar dish at a restaurant in Key West, a while back, and I wanted to try to recreate is, as she really enjoyed it. I found this recipe and decided to try it. used linguini, rather than spaghetti, so the cook time was a bit longer. used a really inexpensive Syrah that I got at WalMart, of all places. Also, used Bay Scallops – a lot cheaper. It was delicious! Be sure to have lots of stovetop free, as you will be cooking in three pans at the same time!
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Steps
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1
Done
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In a Large Saucepan, Heat 2 Tablespoons of the Olive Oil With the Garlic and Shallots Over Medium Heat. |
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2
Done
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When the Garlic Starts to Sizzle, Pour in the Tomatoes and Tomato Sauce. |
|
3
Done
|
Season With Salt and Red Pepper. |
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4
Done
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Bring to a Boil. |
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5
Done
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Lower the Heat, Add the Red Wine and Tomato Paste and Simmer For 30 Minutes, Stirring Occasionally. |
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6
Done
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Meanwhile, Bring a Large Pot of Lightly Salted Water to a Boil. |
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7
Done
|
Cook Pasta For 8 to 10 Minutes, or Until Al Dente; Drain. |
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8
Done
|
in a Large Skillet, Heat the Remaining 2 Tablespoons of Olive Oil Over High Heat. |
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9
Done
|
Add the Shrimp, Calamari and Scallops. |
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10
Done
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Cook For About 4 Minutes (or Until Done), Stirring Frequently, or Until the Shrimp Turn Pink. |
