Fra Diavolo Sauce With Pasta
This Fra Diavolo sauce is a robust American dinner dish featuring a spicy, garlic-infused tomato base. It is simmered for depth of flavour before being combined with quickly cooked shrimp and bay scallops. The finished seafood sauce is served over freshly cooked linguine pasta, creating a restaurant-style meal that serves eight people in just 50 minutes.
Ingredients
- 4 tablespoons olive oil, divided
- 6 cloves garlic, crushed
- 3 cups whole peeled tomatoes with liquid, chopped
- 1.5 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1 (16 ounce) package linguine pasta
- 8 ounces small shrimp, peeled and deveined
- 8 ounces bay scallops
- 1 tablespoon chopped fresh parsley
Method
- Place 2 tablespoons of olive oil and the garlic into a large saucepan. Heat until the garlic begins to sizzle, then add the chopped tomatoes with their liquid. Season with 1.5 teaspoons of salt and 1 teaspoon of red pepper flakes. Allow the mixture to reach a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring now and then.
- While the sauce simmers, fill a large pot with lightly salted water and bring it to a rolling boil. Add the linguine pasta and cook it for 8 to 10 minutes until it reaches an al dente texture. Drain the cooked pasta thoroughly.
- Pour the remaining 2 tablespoons of olive oil into a large skillet and place it over high heat. Add the peeled shrimp and bay scallops to the hot oil. Cook while stirring often until the shrimp become pink, which should take about 2 minutes. Transfer the cooked seafood into the tomato sauce, stir in the chopped parsley, and continue cooking until the sauce just starts to bubble, approximately 3 to 4 minutes. Serve the finished sauce over the drained pasta.
Nutrition (per serving)
Calories335 kcal
Fat9 g
Sugars4 g
Protein19 g
Sodium655 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorMARBALET
