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Seafood Fra Diavolo

2 teaspoons olive oil
4 onions -- chopped
4 large garlic cloves -- minced
1 can no-salt-added crushed tomatoes - (28 oz)
2 cans no-salt-added tomato sauce - (8 oz ea)
1 can no-salt-added tomato paste - (6 oz)
1/4 cup dry red wine
1 teaspoon crushed red pepper flakes -- or to taste
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon freshly-ground black pepper
1 pound bay scallops
3/4 pound large shrimp -- peeled, deveined
1/2 pound cooked crabmeat -- picked over, flaked
12 ounces capellini (angel-hair pasta)
1/4 cup minced parsley


In a large Dutch oven, heat the oil. Add the onions and garlic; cook, stirring as needed, until softened, about 5 minutes.


Add the tomatoes, tomato sauce, tomato paste, wine, pepper flakes, basil, oregano, black pepper and 1 cup water; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.


Add the scallops, shrimp and crab; cook, stirring as needed, until the shrimp turn pink, 8 to 10 minutes.


Meanwhile, cook the capellini according to package directions. Serve, topped with the sauce; sprinkle with the parsley.


This recipe yields 8 servings.


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