Fra Diavolo Sauce With Pasta

Fra Diavolo Sauce With Pasta

467
MARBALET 46

"This sauce includes shrimp and scallops, best served with linguine pasta."

Ingredients

1 h {{adjustedServings}} servings 335 cals
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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  3. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
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Reviews

467
  1. 648 Ratings

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5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cu...

This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper str...

I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushe...