Scampi Fra Diavolo with Spaghetti

Scampi Fra Diavolo with Spaghetti

Thanksgiving is next week, so in preparation for the holiday I’m going to share my Scampi Fra Diavolo with Spaghetti recipe.  What?? Have I gone mad? Pasta for Thanksgiving?

No, I haven’t gone mad and no I’m not suggesting you serve pasta for your Thanksgiving meal, although you absolutely can if you want to!  It’s just that with we all know that our kitchens are super busy between now and then (pies, sides dishes, and other things), and that we’ll be eating turkey for days (leftovers!).  So in the days leading to the great feast I like to make easy meals and avoid making anything with poultry.  And one of the easiest things to prepare is pasta, not only is it filling it can feed a crowd!  And what can be farther from roast turkey than a spicy shrimp pasta dish?

So what exactly is Scampi Fra Diavolo? Well that depends on the country you’re in and the language you speak.  In America we often think of Scampi as a shrimp dish, in Italy Scampi usually refers to langoustine which is a type of edible lobster that is found in the Mediterranean and the Northeast Atlantic.  (Shrimp in Italian is gamberetti).  As for the Fra Diavolo it literally means Brother Devil, in culinary terms it’s usually a red tomato based sauce that’s seasoned with spicy peppers and used with pasta and seafood.

So let’s keep it simple and say that Scampi Fra Diavolo is Shrimp in Spicy Tomato Sauce.  That works right?  Of course you can make this dish with prawns, lobster, or even squid.  And you can use any type of pasta you prefer, spaghetti, fettucini, penne, or whatever.  But whatever shellfish and pasta you use this dish is delicious!

To make it easier I use my basic homemade Marinara Sauce as the base.  I always keep jars of it on hand to use whenever I need it.  Click here for my Basic Marinara Sauce recipe, it’s really delicious!  If you have a preferred Marinara Sauce recipe you can use that too and in a pinch, I do mean in a big pinch, you can use a store bought pasta sauce.

This dish is really easy to make and can be done in less than a half an hour.  Perfect when you’re trying to get dinner at on the table while prepping for a big Thanksgiving meal!

Scampi Fra Diavolo

Ingredients:

1 Lb. Large Shrimp (13-15 count) – Peeled with tail on, de-veined

2 Tbs. Olive Oil

1 Tsp. Garlic Powder

2 Tbs. Crushed Red Pepper (you can adjust this to your taste)

2 Tsp. Salt

1 Tbs. Garlic, minced

2 Cups Marinara Sauce

4 Cups cooked pasta

1 Cup reserved pasta water

1 Tbs. Fresh Parsley, chopped

Directions:

Cook Pasta about 1 minute less than the cooking time on the box or if you’re using fresh pasta cook just before it gets to the Al Dente stage.  You want your pasta mostly cooked but firm.

Drain pasta and reserve 1 cup of the water you used to cook it.

As the pasta cooks heat 1 Tbs. Olive Oil in a heavy skillet.

Add Shrimp, garlic powder, and 1 Tbs. Crushed red pepper.  Cook until shrimp turns pink.

Remove shrimp from pan and set aside.

Add remaining Olive Oil to skillet and saute fresh minced garlic until it starts to turn brown.

Add remaining crushed red pepper and Marinara Sauce.

Simmer for about 5 Minutes.

Stir in Pasta Water and combine well.

Add back shrimp and stir until shrimp is heated.

Add pasta and toss with shrimp and sauce until heated thru.

Sprinkle with parsley and serve.

Served with a green salad and some garlic bread this dish is deliciously filling!

Buon Appetito!

Scampi Fra Diavolo with Spaghetti
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50 Minutes Serves 4Easy

50 Minutes Serves 4Easy

Serves 4

Easy

This recipe for beef fillet with spiced pears and chestnut pickle is easy to make but offers something a little bit different during the colder months. Buy chestnuts ready-peeled for ease.

SPICED PEARS AND CHESTNUT PICKLE

  • ginger 1cm piece, finely chopped
  • red chilli flakes a pinch
  • olive oil 2 tbsp

  • red wine vinegar 150ml

 

 

  • light muscovado sugar 3 tbsp
  • pears 3 or 4 small
  • cooked chestnuts 60g, sliced or halved

Method

  • STEP 1 Make the pickle ahead. Put the ginger, red chilli flakes, olive oil, red wine vinegar and sugar in a small pan and bring to a simmer. Peel the pears, cut them into halves or quarters and core. Drop them into the hot mixture with the chestnuts and leave to cool completely, turning the pears over once. Lift the pears out of the mix and put them in a bowl. Simmer the liquid until it is thicker and stickier, season, and pour over the pears. This will keep in the fridge for up to 3 days.

 

  • STEP 2 Season the beef with plenty of salt and pepper and leave to dry and come up to room temperature for an hour.

 

  • STEP 3 Heat the oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a large frying pan and sear the beef well on all sides, then put it in a roasting tin. Roast for 20 minutes for rare beef (another 10 minutes for medium-rare), cover with foil and a tea towel, then rest for 20 minutes. Slice into thick rounds and lay down the centre of a serving dish. Arrange the pears down the centre of the beef, stir any meat juices into the sauce and spoon it and the chestnuts over the pears.


50 Minutes Serves 4Easy
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Fall-apart bourbon ribs

Fall-apart bourbon ribs

Serves 4-6

Easy

Few things are more satisfying to eat than tender, sticky ribs. This recipe adds a bourbon kick to the sweet glaze, providing a real depth of flavour. It will be a family favourite.

Ingredients

 

  • baby back ribs 3 racks, cut into portions or 4-5 ribs
  • star anise 2
  • allspice berries 8

 

BOURBON GLAZE

  • bourbon whiskey 6 tbsp
  • light brown soft sugar 100g
  • tomato ketchup 100g
  • Dijon mustard 2 tbsp
  • Worcestershire sauce 3 tbsp
  • soy sauce 4 tbsp
  • ground allspice 1½ tsp

Method

  • STEP 1 Heat the oven to 180C/fan 160C/gas 4. Put the rib pieces, flesh side down, in a single layer in a large roasting tin. Pour over enough boiling water to just cover, then add the spices. Tightly cover with foil and cook for 2 hours.

 

  • STEP 2 Put all the glaze ingredients in a pan with 2 tbsp water and heat until melted together.

 

  • STEP 3 Take the ribs out the oven and turn it up to 200C/fan 180C/gas 6. Drain all the liquid from the tin. Turn the ribs flesh side up and baste with the glaze. Roast for 30 minutes, adding more glaze halfway through until the ribs are sticky and shiny. Serve, making sure there are plenty of napkins for everyone.

Kcals 629     Fat41.4g     Saturates14.8g     Carbs23.3g     Fibre0.2g     Protein31.3g      Salt3.8g


Fall-apart bourbon ribs
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Perfectly cooked turkey

Perfectly cooked turkey

Cooking turkey in a foil tent lets it steam in its own juices, resulting in more tender meat – then remove the foil and turn up the heat to get crispy skin

Looking to cook the perfect turkey? Follow our expert guide to cooking turkey here, and make our recipe below. There are no timings on this recipe, because we have included how to calculate how long to cook your turkey for in the recipe.

 

Ingredients

turkey 1, giblets removed               onions 3, thickly sliced             olive oil 2 tbsp                sea salt

 

Method

  • STEP 1 Remove the turkey from the fridge at least an hour before cooking and heat the oven to 220C/fan 200C/gas 7. Calculate the cooking time – allow 30 minutes at high heat, then 30 minutes per kilo after you have reduced the heat. So a 5kg turkey will take three hours in total.

     
     
  • STEP 2 Put the sliced onions into the roasting tin. Put the turkey on a rack and then put the rack into the roasting tin. Drizzle the turkey with olive oil, and season well. (If you’ve brined the turkey, skip the seasoning as it will be well seasoned already.)

     
     
  • STEP 3 Pour 2 cups of boiling water into the tin with the onions and cover the whole thing with a double layer of foil. Make sure that it’s well sealed around the edges. Put the tray in the oven and cook for 30 minutes, then reduce the temperature to 200C/fan 180C/gas 6 for the remaining cooking time.

     
     
  • STEP 4 After 11⁄2 hours remove the foil and close the door. Don’t open it again until the cooking time is up. To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast — the juice should run clear. If it is pink, leave it for another 20 minutes and test again. Alternatively insert a digital thermometer into the thickest point – it is cooked when it reads 72C.

     
     
  • STEP 5 Take the bird from the oven, remove the onions, then strain the juice in the bottom of the tin into a large jug to settle. The fat will rise to the top, leaving the turkey and onion juice beneath. Skim off the fat and use the juice to make a gravy if you wish or serve as it is. Leave the turkey to rest in a warm place covered with foil for 1 hour, then carve.

 


Perfectly cooked turkey
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Perfectly cooked turkey
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CARROT RICE BALL JACK O’ LANTERN BITES

CARROT RICE BALL JACK O’ LANTERN BITES

  

   

 






 

 

 

 

CARROT RICE BALL JACK O’ LANTERN BITES
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CARROT RICE BALL JACK O’ LANTERN BITES
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Veggie Skeleton

Veggie Skeleton

You know your kids are going to have way too much candy on Halloween, so here’s a healthy snack idea for a change. Added bonus: Because kids like the idea of eating this helpless guy’s “bones” (ewww!?), they just may eat more veggies than usual. A healthy snack with entertainment value. A keeper!

Head–lettuce leaves, sliced olives, veggie dip in a small bowl
Body–celery, baby carrots, bell pepper, mushrooms, cherry or grape tomatoes, cauliflower, broccoli, cucumbers

Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head. (I’m sure your presentation will look better than mine. Note to self: skip the waxed paper next time. I’m not really sure WHY I used it in the first place.)

Take a picture of your final Veggie Man, print it up, then let your kids recreate him with the left-over veggies the next day.

I found this vegetable skeleton idea on the internet last year, but I’ll be darned if I can find it now to give appropriate credit.

 


Veggie Skeleton
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Veggie Skeleton
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