Post by Loupy on Apr 4, 2018 17:38:50 GMT -7
Skillet Shrimp Fra Diavolo Pasta
From: Sommer @ www.aspicyperspective.com/skillet-shrimp-fra-diavolo-pasta/
A bold and spicy one-pot meal combining seafood fra diavolo and pasta cooked right in the sauce for easy clean up!
(Plus, Instant Pot Instructions!)
PREP TIME:5 minutes
COOK TIME:15 minutes
TOTAL TIME:20 minutes
YIELD: 6 servings
Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 small fennel bulb
6 garlic cloves, minced
1/2 – 1 teaspoon crushed red pepper
28 ounce can crushed tomatoes
2 3/4 cup water
1/3 cup cognac (or brandy)
1 pound dried trottole pasta (or corkscrews)
1 pound raw jumbo shrimp, peeled and deviened, tails off
3 tablespoon heavy cream
2 tablespoon chopped parsley
Salt and pepper
Directions:
Cut the stems off the fennel bulb.
Cut the bulb in half and remove the core.
Then cut each half in thirds, and slice them thin.
Prep the remaining vegetables and herbs.
Place the oil in a large saute pan (with a lid) and set over medium heat.
Once the oil is hot, add the onion, fennel, garlic, and crushed red pepper.
Sauté for 2-3 minutes to soften.
Add the canned tomatoes, water, cognac, and 1 teaspoon salt.
Stir and bring to a simmer.
Once the sauce reaches a low boil, stir in the pasta and cover the pot.
Boil for 4-5 minutes, lifting the lid to stir once.
The pasta should be nearly cooked, but still a little firm in the middle.
Stir in the raw shrimp, cream, and parsley.
Simmer another 2-3 minutes to cook the shrimp.
Once the shrimp are pink, taste, then season with salt and pepper as needed.
Serve warm.
INSTANT POT INSTRUCTIONS: Place the oil, onion, fennel, garlic, and crushed red pepper in the Instant Pot. Set on Sauté. Cook for 3-5 minutes to soften. Add the canned tomatoes, water, cognac, 1 teaspoon salt, and the pasta. Stir well to cover the pasta. Then lock the lid into place and set on Pressure Cook High for 4 minutes. Once it is finished cooking, turn the Instant Pot off, then perform a Quick Release. Once the valve button drops, open the Instant Pot. Add the shrimp, cream, and parsley. Stir well and set on Sauté again for 2-3 minutes to cook the shrimp. Once it’s pink, turn off the heat.
NUTRITIONAL INFORMATION
Serving Size: 1/6th recipe
Amount Per Serving:
Calories: 481
Total Fat: 7.5g
Saturated Fat: 2.3g
Cholesterol: 166mg
Sodium: 1104mg
Carbohydrates: 79.4g
Fiber: 12.1g
Sugar: 4g
Protein: 29g
From: Sommer @ www.aspicyperspective.com/skillet-shrimp-fra-diavolo-pasta/
A bold and spicy one-pot meal combining seafood fra diavolo and pasta cooked right in the sauce for easy clean up!
(Plus, Instant Pot Instructions!)
PREP TIME:5 minutes
COOK TIME:15 minutes
TOTAL TIME:20 minutes
YIELD: 6 servings
Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 small fennel bulb
6 garlic cloves, minced
1/2 – 1 teaspoon crushed red pepper
28 ounce can crushed tomatoes
2 3/4 cup water
1/3 cup cognac (or brandy)
1 pound dried trottole pasta (or corkscrews)
1 pound raw jumbo shrimp, peeled and deviened, tails off
3 tablespoon heavy cream
2 tablespoon chopped parsley
Salt and pepper
Directions:
Cut the stems off the fennel bulb.
Cut the bulb in half and remove the core.
Then cut each half in thirds, and slice them thin.
Prep the remaining vegetables and herbs.
Place the oil in a large saute pan (with a lid) and set over medium heat.
Once the oil is hot, add the onion, fennel, garlic, and crushed red pepper.
Sauté for 2-3 minutes to soften.
Add the canned tomatoes, water, cognac, and 1 teaspoon salt.
Stir and bring to a simmer.
Once the sauce reaches a low boil, stir in the pasta and cover the pot.
Boil for 4-5 minutes, lifting the lid to stir once.
The pasta should be nearly cooked, but still a little firm in the middle.
Stir in the raw shrimp, cream, and parsley.
Simmer another 2-3 minutes to cook the shrimp.
Once the shrimp are pink, taste, then season with salt and pepper as needed.
Serve warm.
INSTANT POT INSTRUCTIONS: Place the oil, onion, fennel, garlic, and crushed red pepper in the Instant Pot. Set on Sauté. Cook for 3-5 minutes to soften. Add the canned tomatoes, water, cognac, 1 teaspoon salt, and the pasta. Stir well to cover the pasta. Then lock the lid into place and set on Pressure Cook High for 4 minutes. Once it is finished cooking, turn the Instant Pot off, then perform a Quick Release. Once the valve button drops, open the Instant Pot. Add the shrimp, cream, and parsley. Stir well and set on Sauté again for 2-3 minutes to cook the shrimp. Once it’s pink, turn off the heat.
NUTRITIONAL INFORMATION
Serving Size: 1/6th recipe
Amount Per Serving:
Calories: 481
Total Fat: 7.5g
Saturated Fat: 2.3g
Cholesterol: 166mg
Sodium: 1104mg
Carbohydrates: 79.4g
Fiber: 12.1g
Sugar: 4g
Protein: 29g
