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Fra Diavolo Sauce With Pasta

SUBMITTED BY: MARBALET PHOTO BY: Allrecipes

"This sauce includes shrimp and scallops, best served with linguine pasta."
RECIPE RATING:
The reviewer gave this recipe 305 stars. This recipe average a 4.7 star rating.
Read Reviews (257)
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 tablespoons olive oil, divided
  • 6 cloves garlic, crushed
  • 3 cups whole peeled tomatoes with liquid, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 (16 ounce) package linguine pasta
  • 8 ounces small shrimp, peeled and deveined
  • 8 ounces bay scallops
  • 1 tablespoon chopped fresh parsley

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2003 by DOLFANCHICK1027
I've made this 3 or 4 times in the past couple months and it is just the greatest! I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2003 by MAMALOU
Delicious! My husband had "3" helpings! Next time I will omit the salt. The seafood adds... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2004 by FBA
I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2003 by NATALIE BROWN
Very good! Boil the tomatoes for about one minute to remove skins easily. Did not use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by JULIE ANNE
This was really good. We like things very hot so I added a lot more red pepper and also maybe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 18, 2003 by DianeF
Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2008 by iluvcookies
i used diced peeled tomatoes with liquid from a can to save time. it needed a little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by chef from the south
This is not the original recipe I used in years past, but it is close. I recommend the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by Foodie
Two words-SIMPLE and GOOD. I used 28 oz can of crushed tomatoes as someone suggested. I only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2003 by KXR173
GREAT! I love this recipe and am a huge fan of spicy foods, so I always add a little more red... MORE

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