Seafood Fra Diavolo
A great dish to serve with a fresh tossed salad and crusty gluten-free garlic bread. Perfect for a dinner party enjoyed al fresco!
¼ cup olive oil
3-4 garlic cloves, minced
1 pound of sea scallops - washed, dried & cut in half
1 teaspoon oregano
1 teaspoon basil
¼ to ½ teaspoon red pepper flakes, depending on taste
Salt & pepper, to taste
1 pound shrimp (cooked and peeled)
½ cup white wine
1 ½ tablespoon fresh parsley, chopped
1 can (32-ounces) tomato puree (check label for allergens)
14-ounces gluten-free linguine, cooked (check label for allergens)
In a large saucepan over medium heat add the olive oil and the minced garlic, cook until the garlic is slightly browned and fragrant. Next add the scallops, oregano, basil, red pepper flakes and the salt & pepper, to taste. Increase heat to high and cook another 2 minutes.
Reduce heat to medium and add the shrimp, wine, fresh chopped parsley, and the tomato puree. Cook for 2-3 minutes while stirring and melding the flavors. Reduce heat to a simmer, and cook for about 30 minutes.
Cook the gluten-free linguine according to package directions, drain well and place in a large shallow dish. Spoon the seafood mixture over the cooked linguine and toss lightly to slightly coat.
Serve immediately in shallow bowls.
Serves 4.
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