Seafood Fra Diavolo #dinner #seafood

"Fra Diavolo" actually signifies "Sibling Devil", and alludes to a light tomato-based sauce that is seasoned with bean stew peppers and frequently presented with fish and pasta. It has a marginally fiery kick that gets your blood siphoning, combines brilliantly with wine (in actuality my sauce uses wine in it), and is filling without being excessively substantial for a sentimental night. Also, who doesn't get all starry-peered toward when they see a major dish of saucy bucatini filled to the gills with fish? Ha, get it? Gills?

Also the way that shellfish is lean, high in great cholesterol, high in iron, and successful in diminishing triglycerides, bringing about a decreased hazard for coronary illness! Furthermore, the tomato base is wealthy in enemies of oxidants and nutrients, and in particular lycopene, which diminishes aggravation and cholesterol, improves invulnerable capacity, and keeps blood from coagulating. I could continue forever pretty much the majority of the fixings, however what I'm truly attempting to state here is that it's an easy decision.

For this formula, I like to utilize shrimp, little neck shellfishes, crab meat, and ocean scallops, however you can change things up. That is the reason I call it Seafood Fra Diavolo�in light of the fact that you can utilize whatever fish you like best. Go on and customize everything you need mussels, lobster, calamari, or salmon would all be incredible!

Also try our recipe Seafood Linguine

This pasta dish is impressive for a date night or Valentine's Day dinner but easy enough to make at home! Loaded up with shrimp, scallops, clams, and crab, it doesn't get better than this.

INGREDIENTS

• 10 ounces uncooked bucatini
• 2 tablespoons olive oil, divided
• 6 ounces sea scallops
• 6 ounces peeled and deveined extra large shrimp
• Kosher salt and black pepper, to taste
• 2 large shallots, finely chopped
• 5 garlic cloves, minced
• 1/2 teaspoon crushed red pepper, plus more to taste
• 1/2 teaspoon dried oregano
• 1 28 ounce can Hunt�s whole peeled plum tomatoes, crushed by hand
• 1 cup dry white wine
• 12 littleneck clams
• 6 ounces lump cooked crab meat
• 2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
• 2 tablespoons chopped parsley leaves, plus more to garnish
• 2 tablespoon thinly sliced basil, plus more to garnish

INSTRUCTIONS

1. Cook the pasta according to the package directions. Drain and set aside.
2. Meanwhile, heat a tablespoon of the oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Add the scallops and shrimp to the pan, in batches if necessary, and cook until just cooked through, about 2 minutes per side. Transfer the scallops and shrimp from the pan to a large bowl. Tent with foil to keep warm.
3. Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes.
4. Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open. If any of the clams don�t open, discard them. Stir in the crab meat, pepperoncini peppers and brine, and the cooked shrimp and scallop mixture. Stir in parsley and basil. Adjust seasonings to taste.
5. Toss the bucatini in the Fra Diavolo sauce. Garnish with additional parsley and basil and serve warm.

Read more our recipe : Creamy Spinach Stuffed Salmon in Garlic Butter

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