Best 2 Grilled Seafood Pasta Fra Diavolo Recipes

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Indulge in a tantalizing culinary journey with Grilled Seafood Pasta Fra Diavolo, a symphony of flavors that will transport your taste buds to the vibrant shores of Italy. This delectable dish, rooted in the rich culinary heritage of Fra Diavolo, combines the essence of the sea with the rustic charm of Italian cuisine. Grilled seafood, bursting with ocean-fresh flavors, mingles harmoniously with a vibrant tomato sauce, alive with fiery chilies and aromatic herbs. Tossed with tender pasta, this dish promises a captivating fusion of textures and a delightful dance of flavors.

Unleash your inner chef with two carefully curated recipes that guide you through the culinary artistry of Grilled Seafood Pasta Fra Diavolo. The first recipe, "Grilled Seafood Pasta Fra Diavolo with Shrimp, Scallops, and Calamari," takes you on a seafood extravaganza. Tender shrimp, succulent scallops, and springy calamari, all kissed by the flames of the grill, unite in a harmonious embrace. The second recipe, "Grilled Salmon Pasta Fra Diavolo," showcases the delicate flavors of salmon, grilled to perfection and flaking effortlessly under the touch of your fork. Both recipes are accompanied by step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece in the comfort of their own kitchens.

Let's cook with our recipes!

GRILLED SEAFOOD PASTA FRA DIAVOLO



Grilled Seafood Pasta Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
  • For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
  • For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
  • Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
  • Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
  • Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

GRILLED SEAFOOD PASTA FRA DIAVOLO RECIPE - (4.5/5)



Grilled Seafood Pasta Fra Diavolo Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup Parmesan, freshly grated
2 tablespoons parsley, freshly chopped
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • CHILI OIL: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes. Strain the oil into a heatproof container. SPICY TOMATO SAUCE: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes. PASTA: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp. Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes. Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

Tips:

  • Use fresh seafood: The fresher the seafood, the better your pasta will taste. If you can, buy your seafood from a reputable fishmonger or seafood market.
  • Cook the seafood properly: Seafood cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery. Cook the seafood until it is just opaque and cooked through.
  • Make sure your sauce is flavorful: The sauce is what really makes this dish special. Use a good quality tomato sauce and add plenty of herbs and spices. You can also add some white wine or fish stock to the sauce for extra flavor.
  • Cook the pasta al dente: Pasta should be cooked al dente, which means it should be slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Garnish the pasta with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, will add a pop of color and flavor to your pasta.

Conclusion:

Grilled seafood pasta fra diavolo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of grilled seafood, flavorful sauce, and al dente pasta is sure to please everyone at your table. So next time you're looking for a seafood dish that is both delicious and impressive, give this grilled seafood pasta fra diavolo a try.

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