Fra Diavolo Sauce With Linguine
An easy dinner of fresh shrimp tossed with pasta and a delicious creamy sauce.
Recipe Summary Fra Diavolo Sauce With Linguine
A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.
Ingredients | Tomato Spinach Shrimp And Pasta Recipes6 cloves garlic, crushed¼ cup olive oil, divided6 cups canned whole tomatoes with juice, chopped2 teaspoons red pepper flakes2 teaspoons chopped fresh oregano2 teaspoons chopped fresh basil1 ½ teaspoons salt1 (16 ounce) package linguine½ pound small shrimp, peeled and deveined½ pound bay scallops½ pound mussels, cleaned and debearded1 tablespoon chopped fresh parsleyDirectionsHeat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.Info | Tomato Spinach Shrimp And Pasta Recipesprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
TAG : Fra Diavolo Sauce With LinguineSeafood, Shellfish, Mussels,
