Best 7 Weight Watchers Pasta Fra Diavolo Recipes

LINGUINI AND SHRIMP FRA DIAVOLO

Steps:

• Bring a large pot of salted water to a boil.
• While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
• Stir in the garlic and cook until golden, about one minute.
• Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
• Transfer the shrimp to a plate, leaving garlic in the pan.
• Add pasta to water and cook according to package directions for al dente.
• Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
• Lower the heat and let it simmer about 8-10 minutes.
• Add the shrimp and cook another minute or two; remove from heat.
• Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

7 FISHES FRA DIAVOLO PASTA

Steps:

• Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
• While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
• While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
• To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
• To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.

FRA DIAVOLO SAUCE WITH PASTA

Steps:

• 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.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
• 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.

WEIGHT WATCHERS PASTA FRA DIAVOLO

Steps:

• In a large nonstick sauce pan over medium heat, heat the oil.
• Add the onion and garlic; cook stirring frequently, until golden, about 8 minutes.
• Add the tomatoes, tomato paste, wine, sugar, salt and red pepper; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes.
• Stir in the parsley.
• Meanwhile, cook the linguine according to the package directions.
• Drain and divide evenly among 4 plates.
• Spoon sauce over linguine.

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

WEIGHT WATCHER'S LOBSTER AND SHRIMP FRA DIAVOLO

Steps:

• Cook linguine according to package directions, omitting salt if desired. Drain and transfer to serving bowl.
• Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add shrimp and cook just until opaque in the center. (1-1/2 to 2 minutes per side)Transfer to a plate.
• Heat 1 teaspoon of the oil in the same pan and add the lobster pieces, stirring frequently until just heated through. Transfer to the plate with the shrimp.
• Heat remaining 1 teaspoon of oil in the skillet over medium heat. Add the garlic, thyme and crushed red pepper. Cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomatoes and tomato paste and cook until slightly thickened.
• Return shrimp and lobster to the skillet and cook stirring frequently tunil heated through.
• Serve at once over linguine.

SEAFOOD FRA DIAVOLO WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood 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.