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Grilled Seafood Pasta Fra Diavolo

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Grilled Seafood Pasta Fra Diavolo

Grilled Seafood Pasta Fra Diavolo

You can never have too many main course recipes, so give Grilled Seafood Pasta Fra Diavolo a try. Watching your figure? This pescatarian recipe has 664 calories, 27g of protein, and 10g of fat per serving. This recipe serves 6. The Fourth Of July will be even more special with this recipe. A mixture of pepper, kosher salt, linguini, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta, Seafood Fra Diavolo, and Seafood Stoup Fra Diavolo are very similar to this recipe.

Instructions

1
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
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Red Pepper FlakesRed Pepper Flakes
Cooking OilCooking Oil
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Kitchen ThermometerKitchen Thermometer
Sauce PanSauce Pan
1
Heat a large nonstick grill pan over medium-high heat.
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Grill PanGrill Pan
2
Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side.
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Chili OilChili Oil
TomatoTomato
Chili PepperChili Pepper
SaltSalt
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GrillGrill
3
Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
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TomatoTomato
Chili PepperChili Pepper
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BowlBowl
4
For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat.
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PastaPasta
WaterWater
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Sauce PanSauce Pan
5
Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes.
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Lobster TailsLobster Tails
Pasta ShellsPasta Shells
MeatMeat
6
Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes.
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LinguineLinguine
PastaPasta
WaterWater
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Cutting BoardCutting Board
7
Drain, reserving 1/4 cup of the cooking water.
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WaterWater
8
While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise.
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LobsterLobster
SeafoodSeafood
Pasta ShellsPasta Shells
PastaPasta
MeatMeat
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Kitchen ScissorsKitchen Scissors
9
Transfer to a large bowl and add the shrimp.
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ShrimpShrimp
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BowlBowl
10
Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
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Chili OilChili Oil
SaltSalt
11
Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side.
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Lobster TailsLobster Tails
ShrimpShrimp
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Grill PanGrill Pan
GrillGrill
12
Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
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LobsterLobster
ShrimpShrimp
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BowlBowl
13
Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat.
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Chili OilChili Oil
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Sauce PanSauce Pan
14
Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes.
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ShallotShallot
GarlicGarlic
SaltSalt
15
Add the spicy tomato sauce and white wine and bring to a boil.
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Tomato SauceTomato Sauce
White WineWhite Wine
16
Add the clams and cook, covered, until they open, 4 to 6 minutes.
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ClamsClams
17
Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste.
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Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
ParmesanParmesan
ParsleyParsley
ButterButter
PastaPasta
WaterWater
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Frying PanFrying Pan
18
Add in the shrimp and lobster and drizzle with the remaining chili oil.
Ingredients you will need
Chili OilChili Oil
LobsterLobster
ShrimpShrimp
DifficultyExpert
Ready In1 h, 10 m.
Servings6
Health Score9
DietsPescatarian
Dish TypesSide DishLunchMain CourseMain DishDinner
Occasions4th Of JulySummer
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