Best 8 Pasta With Crabmeat Fra Diavolo Recipes

CRAB FRA DIAVOLO

Steps:

• Place a large pot of water on to boil for pasta.
• Place crab in bowl and pick through with fingertips for cartilage and shells. Top with juice of 1 lemon.
• Peel and finely chop shallots and chop or grate garlic.
• Heat a large skillet over medium heat with EVOO. Melt butter into oil, then add shallots and bay leaf. Stir a minute, then add garlic and season with salt and fennel pollen. Stir 2 minutes, then add chili paste and stir another minute. Add sherry and reduce by half. Add cherry tomatoes and passata, stir and reduce heat to low.
• Salt water liberally for pasta and drop pasta; have a cup near stove to reserve starchy water and place strainer or colander in sink. Cook pasta 4 to 5 minutes, a minute less than package directions.
• Pile together the chives, parsley and dill and chop.
• Add basil to sauce. Add crab to sauce to heat through. Remove bay leaf from sauce.
• Reserve 3/4 cup pasta water. Drain pasta, add to sauce with half of the herbs, toss gently to combine and adjust seasonings. Add water as necessary to loosen the sauce. Drizzle with EVOO and top pasta with reserved herbs.

FRA DIAVOLO SAUCE WITH LINGUINE

Steps:

• Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
• Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

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.

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.

RACH'S CRAB FRA DIAVOLO + SPAGHETTI CAN BE MADE WITH CHICKEN TOO

Steps:

• Run your hands through the crabmeat and pick through it carefully for bits of shell or cartilage and toss with lemon juice and Old Bay
• Heat a pot of water for pasta and bring to a boil
• Heat a large skillet over medium heat with EVOO, add butter and melt to bubble, add shallots, celery, garlic, bay, chili paste or flakes, and fennel pollen or fennel seed, and stir 2 to 3 minutes, add sherry, vermouth or wine, and add tomatoes and passata, crush tomatoes if using cherry tomatoes
• Salt water and cook pasta 1 minute less than package directions
• Add crab to sauce (or seared scallops or seared shrimp or mussels or a mixture of seafood rather than crab)
• (If using mussels, place the mussels in the bubbling sauce and cover
• Steam until the mussels open and toss any that do not)
• Reserve ½ cup of salty cooking water from pasta, drain pasta and toss with sauce and crab or seafood, add a little starchy water if necessary to keep loose, adjust seasoning and top with herbs and chopped pickled chilies

PASTA WITH CRABMEAT FRA DIAVOLO

Steps:

• Heat oil in a 2-3 qt sauce pan over med heat; Saute onion, garlic and red pepper 2-3 mins. Add sherry and simmer 1 min. Stir in tomatoes and seasonings. Bring to boil. Reduce heat to low, cover and simmer 20-25 minutes. Add crabmeat and half-and-half, stir. Heat 3-4 more minutes. Serve over pasta.

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY

Steps:

• Bring a large pot of well-salted water to a boil of medium-high heat.
• While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
• Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
• Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
• Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
• When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
• Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
• Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
• Enjoy!

THE REALTOR'S SEAFOOD FRA DIAVOLO

Steps:

• In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
• When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
• Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
• NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.