Lately I can't seem to get my fill of seafood and pasta. And the spicier I can make it, the better. That's why this diablo (meaning devil) of a dish is so appealing. Seafood, tomatoes, chili peppers and garlic...what's not to like? Don't be afraid to try it. The spiciness is easily overcome with a beer, margarita or glass of wine!
Shrimp and Scallops Diablo Recipe
(Makes 4 generous servings)
Ingredients:
1 pound shrimp, peeled and de-veined
1 pound shrimp, peeled and de-veined
1 pound bay scallops
1 teaspoon red pepper flakes
1 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
1 teaspoon kosher salt
3 tablespoons olive oil
1 medium onion, finely chopped
1 medium onion, finely chopped
3 cloves garlic, chopped
28 ounces can diced tomatoes, with juices
1 cup dry white wine
28 ounces can diced tomatoes, with juices
1 cup dry white wine
1/2 teaspoon dried oregano
1 pound penne pasta*
1/4 cup italian parsley
1/4 cup basil, chopped
Preparation:
Bring a large pot of salted water to a boil over high heat.
Toss the shrimp and scallops in a medium bowl with 1 teaspoon each salt, pepper, and the red pepper flakes.
Heat the oil over a medium-high flame in a large, heavy skillet. Add the shrimp and scallops and saute until just cooked through, about 2 minutes. Transfer, using a slotted spoon, to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano; and simmer until the sauce thickens, about 10 minutes.
Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain.
Add the cooked pasta to the sauce and stir to coat. Add the shrimp and scallops, and the accumulated juices, to the sauce pan and stir to combine.
Remove the pan from the heat and toss in the parsley and basil.
Check seasoning and adjust with more salt and pepper if desired.
1/4 cup italian parsley
1/4 cup basil, chopped
Preparation:
Bring a large pot of salted water to a boil over high heat.
Toss the shrimp and scallops in a medium bowl with 1 teaspoon each salt, pepper, and the red pepper flakes.
Heat the oil over a medium-high flame in a large, heavy skillet. Add the shrimp and scallops and saute until just cooked through, about 2 minutes. Transfer, using a slotted spoon, to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes.
Add the tomatoes with their juices, wine, garlic, and oregano; and simmer until the sauce thickens, about 10 minutes.
Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain.
Add the cooked pasta to the sauce and stir to coat. Add the shrimp and scallops, and the accumulated juices, to the sauce pan and stir to combine.
Remove the pan from the heat and toss in the parsley and basil.
Check seasoning and adjust with more salt and pepper if desired.
Spoon the mixture into shallow serving bowls and serve.
*Can also be served over rice.
