Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta

Name: Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO; 4 cloves garlic, chopped; 2 Fresno chile peppers, thinly sliced; 1 small red onion, finely chopped; Salt; 1/2 cup dry sherry or dry vermouth; 2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole; 1 teaspoon dried oregano or marjoram; 1 cup fresh basil leaves (about 20), torn; 1/4 cup fresh flat-leaf parsley leaves, chopped; Salt; 1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish; Freshly ground pepper; Seafood seasoning, such as Old Bay; 1 tablespoon EVOO; 1/4 cup dry vermouth; 1 pound linguine

Servings: persons

3 tablespoons EVOO
4 cloves garlic, chopped
2 Fresno chile peppers, thinly sliced
1 small red onion, finely chopped
Salt
1/2 cup dry sherry or dry vermouth
2 pints cherry tomatoes, large tomatoes halved and small tomatoes left whole
1 teaspoon dried oregano or marjoram
1 cup fresh basil leaves (about 20), torn
1/4 cup fresh flat-leaf parsley leaves, chopped
Salt
1 1/2 pounds mixed seafood, such as shrimp, crabmeat, lobster meat and firm white fish
Freshly ground pepper
Seafood seasoning, such as Old Bay
1 tablespoon EVOO
1/4 cup dry vermouth
1 pound linguine

1
For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat.
2
Add the garlic, chiles and onions.
3
Cook, stirring, for 5 minutes.
4
Season with salt and stir in the sherry.
5
Cook until reduced by half.
6
Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes.
7
Stir in the basil and parsley.
8
Remove from the heat.
9
For the pasta: Bring a pot of water to a boil for the pasta, and season with salt.
10
Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning.
11
Heat the EVOO in a skillet over medium-high heat.
12
Add the seafood and cook until opaque and firm (or heated through for the crab or lobster).
13
Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
14
Meanwhile, cook the linguine until al dente, then drain.
15
Toss the linguine with the sauce and fold in the seafood.
16
Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
17
You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons EVOO, 4 cloves garlic, chopped, 2 Fresno chile peppers, thinly sliced, 1 small red onion, finely chopped, and more.

Yes, Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!