Shrimp Scampi Fra Diavolo Recipe

 

Fra Diavolo (Italian for “Brother Devil”) is the name given to a spicy sauce for pasta or seafood. We like a little heat with our food .We love garlic. We love seafood. And butter? Its all I’ll use. This is a go to recipe for me, and frankly one I’ve used and embellished over the years. Nothing is perfect the first time yanno. So adjust the flavors to your family’s liking. You can leave out or reduce the red pepper flakes if you’re serving the family and the kids don’t like a spicy sauce, but honestly.. there’s not a whole lot of hot in this!

 

Shrimp Scampi Fra Diavolo
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ¾ lb linguine or regular pasta
  • 1 white onion peeled and finely sliced
  • 1 green bellpepper finely sliced
  • 1 red bellpepper finely sliced
  • 7 cloves garlic, chopped and peeled
  • 2 tablespoon extra-virgin olive oil
  • 4 tablespoons fresh creamed butter melted
  • 2 pounds extra-large or jumbo shrimp, peeled and deveined
  • 4 sprigs fresh thyme
  • 2½ teaspoons kosher salt
  • 2 cups dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 6 tablespoons unsalted butter
  • ½ cup chopped fresh Italian parsley
  • 2 tablespoons red pepper flakes
  • 3 lemons sliced to wedges for garnish
Instructions
  1. In a large zip lock bag combine ½ of the melted butter, shrimp, ½ of the garlic, thyme , and white wine. Seal and toss lightly so that the shrimp are completely covered. Place in refrigerator while you continue.
  2. Prepare pasta: In a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  3. Some cooks recommend using a bit of oil in the water to keep the pasta separated. DO NOT DO THIS, YOUR SAUCE WON’T STICK TO THE NOODLES. The salt is all it takes to keep the pasta separate. Once cooked, remove from heat,drain off all but a small amount of the cooking water and set aside.
  4. Pour the remaining ½ of the melted butter and olive oil into a large skillet over medium high heat. Add in ½ of the garlic and let it begin to sizzle (watch closely, it burns quickly) add in onions and bell peppers and sweat down til slightly soft. (we like a little crunch still in our bell peppers) Remove to a covered bowl or plate.
  5. Pour remaining 1 tablespoon olive oil into the large skillet over medium-high heat then add half of the shrimp and all of the thyme.(save off the marinade for the last step) Season with ½ teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
  6. Add the remaining marinade to the same skillet set over medium heat. Cook, stirring constantly, until the sauce has reduced and begins to slightly stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in lemon juice, the remaining 1½ teaspoons salt, and 1 cup water. Bring the sauce to a rapid boil and cook whisking constantly until reduced by half, 4 to 5 minutes
  7. When the sauce has reduced, return the shrimp, peppers and onions to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes.
  8. Stir in the parsley.
  9. Serve immediately lightly tossed over linguine or pasta.

 

 

 

Easy Thursday Dinner

 

Chicken spag It’s Thursday. Kind of a ho-hum day. The work week is almost up, then comes the weekend work. Blah. What’s for dinner when you don’t feel like cooking? This is the easiest ever midweek meal. Sure to please even your pickiest of eaters. And…you can cook it like a pro…without breaking the bank!

Ingredients:

1- (41/2-5 pound) roasting hen. OR 3 cups cooked prepared chicken

1/2 c butter (margarine or butter blend if you prefer)

2- c onion finely chopped (vidalia onions if you can get them are perfect)

1- ea (small)green, bell pepper chopped finely

1 16oz loaf Velveeta cheese cut into small cubes

1 8 0z pkg finely shredded monterey jack cheese

1 can Rotel brand chilies and tomatoes (for the kids use the mild variety, or leave it out all together and substitute one can diced tomatoes.)

2 cans Cream of Mushroom Soup

1 small can chopped mushrooms (drained)

1 can petite english peas (drained)

1/2 tsp salt

1-16 oz pkg regular spaghetti (cooked AND drained)

TOPPING:

1 cup dried seasoned bread crumbs

1/4 stick butter softened

juice of 1/2 lemon

Directions:

In large Dutch Oven, place hen in with enough water to cover. Bring to a boil over medium high heat, reduce to simmer and ignore for 45 minutes to 1 hour. ( I usually do this the day before, but if you’re pressed for time, cooking the same day works). Remove chicken from the pot, reserving the broth. Let cool slightly, pick from bones and chop into bite size pieces. Set aside. If you’re using canned or prepared chicken, obviously skip cooking it.

Preheat oven to 350°, grease a 4-6quart baking dish well.

In a large skillet, melt butter ,add onions and bell pepper cook just till onion is transparent and peppers are tender (about 5 minutes). Transfer to large mixing bowl unless you have a chef size skillet.

Add 2 cups of the reserved chicken broth, cheese, rotel (or diced tomato), mushroom soup, salt and chicken. Stir well until cheese is completely melted. Add in spaghetti, mushrooms, and peas and toss well. Turn into prepared casserole dish.

Stir breadcrumbs, softened butter and lemon juice together. Spoon on to casserole.

Bake 30 minutes until hot and bubbly.

Serve with your favorite salad on the side and warm toasty garlic bread.

Easy Cheesy!