Seafood Fra Diavolo

diabolo2Tomato sauces are not something I usually go for. Something about them just doesn’t do it for me. I think it’s probably because I totally over did it on spaghetti in college. It was an easy, cheap thing to make so I made it all the time because I could also get a few meals out of one batch.

It’s a rare occasion that I want anything tomato sauce based, but I had a bunch of ingredients to use up this weekend and the best thing to pull together was this spicy tomato sauce. “Fra Diavolo” by the way, means “Brother Devil” – an appropriate name for this given the level of spice in this sauce.

I know I say this about a lot of stuff, but this was SO freaking good. It was so yummy it even earned a spot on my short list of go-to pasta sauces. I just hope I don’t over-do it again like I did in college.

Omit the seafood to be totally vegetarian friendly. Note, the seafood quantities are for one person. Adjust as desired for more servings.

Recipe modified from Saveur.

diabolo1

Ingredients

  • ½ lb 16/20 size raw shrimp, peeled and deviened
  • ¼ lb fresh scallops, adductor muscles removed
  • ¼ cup olive oil, plus 2 tbsp
  • 2 tbsp crushed red pepper
  • 1 tsp oregano
  • 5 cloves garlic, finely chopped
  • 2 tbsp tomato paste
  • ½ cup cognac or brandy
  • Kosher salt
  • 1 cup vegetable or fish stock
  • 1 28 oz can tomatoes, crushed
  • 1 bay leaf
  • 1 lb bucatini or linguine
  • 1 tbsp chopped parsley
  • 1 tbsp grapeseed oil

Instructions

Heat ¼ cup olive oil in a large sauté pan. Add crushed red pepper, oregano, and garlic to pan; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes.

While pasta is cooking, heat grapeseed oil in a pan. When oil is hot, sear the scallops, cooking about 2 minutes on one side, then turning and cooking for another minute. Heat a pan with olive oil and cook the shrimp until pink, about 5-7 minutes.

Season sauce with salt and pepper and add shrimp and scallops. Add pasta; toss with sauce until everything is mixed and warmed through.

Plate and garnish with the chopped parsley.

 

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