Extra, Extra!!! lobster & shrimp fra diavolo

One of my husband’s favorite meals is pasta with seafood and fra diavolo sauce. You may have had it as arabbiata sauce. Since “arabbiata” means angry, and “fra diavolo” means brother Devil, I like to go with the scarier name. Fra Diavolo, it is, since suitNtie likes it as spicy as I can make it.

I have been working on making my own pasta this summer (I know, the timing’s weird, but I hit a stride and I was just going with it).  When suitNtie’s birthday rolled around, the decision was just easy since I know he loves this dish and only gets it at Christmas when his mom makes a big one with mussels. I figured I’d try my hand at it, with some homemade pasta. After all, food is love, right?  Sorry that I have no photos of it, but it was a hectic day. I promise it was outstanding, though.

Pasta recipe here.

Sauce:

1/2 lb. lobster meat
1/2 pound shrimp (I buy the peeled and deveined at the grocery store because I hate doing that task)
1 yellow onion, cut in half, then half again and sliced as thinly as possible
1 (14 1/2-ounce) can diced tomatoes (2 cups of fresh would be better, but this is quick)

1 teaspoon salt, plus additional as needed
2 tsp dried crushed red pepper flakes
1 tsp minced fresh oregano
2 tbsp minced fresh Italian parsley
3 tbsp fresh basil, chiffonade

3 tablespoons olive oil
1 cup chardonnay
4 garlic cloves, minced (fresh is better, but I admit to using the jarred pre-minced)

While you heat the olive oil in a nonstick skillet, toss the seafood in a bowl with your red pepper flakes and salt until evenly distributed.  Then dump the bowl into the skillet and cook through until shrimp is just pink (it will cook the rest of the way through later).  Remove from skillet and set aside.

Put your onion in the pan next on medium high heat and cook until translucent before pouring in your diced tomatoes with oregano, garlic and chardonnay and reducing heat to a simmer.  When your sauce begins to thicken a little bit, return the shrimp and lobster to the pan with juices.  Add parsley and basil immediately before serving, stir to combine.

Make sure you have something to wash this down with waiting for you. 🙂

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