The night you want to serve this dish, bring home 1 1/2 pounds of any seafood you like: shrimp, crabmeat and firm, white, sustainable fish is a nice mix.
Recipe courtesy of Rachael Ray
Episode: Better Yet
Print
Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
  • 3 tablespoons EVOO
  • 4 cloves garlic, chopped
  • 2 Fresno chile peppers, thinly sliced
  • 1 small red onion, finely chopped
  • Salt
  • 1/2 cup dry sherry or dry vermouth
  • 2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
  • 1 teaspoon dried oregano or marjoram
  • 1 cup fresh basil leaves (about 20), torn
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
Pasta:
  • Salt
  • 1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
  • Freshly ground pepper
  • Seafood seasoning, such as Old Bay
  • 1 tablespoon EVOO
  • 1/4 cup dry vermouth
  • 1 pound linguine

Directions

For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.

For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.

Meanwhile, cook the linguine until al dente, then drain.

Toss the linguine with the sauce and fold in the seafood.

Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.

You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp and Angel Hair Fra Diavolo

Recipe courtesy of Emeril Lagasse

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Bell Peppers Stuffed with Rice in Tomato Sauce (Pimientos Rellenos de Arroz con Salsa de Tomates)

Recipe courtesy of Claudia Roden

Octopus in Tomato Sauce

Recipe courtesy of David Rocco

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Mortadella Pasta Salad

Recipe courtesy of Nigella Lawson

Tomato Sauce with Beef Bone

Recipe courtesy of Haylie Duff

Meatballs and Linguine with Homemade Tomato Sauce

Recipe courtesy of Patti LaBelle

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here