Shrimp Monkfish Over Linguine Fra Diablo Style
Dive into a bold and flavorful feast with Shrimp Monkfish Over Linguine Fra Diablo Style—a seafood lover's dream paired with the perfect kick of heat! This vibrant dish combines tender shrimp and succulent monkfish, seared to golden perfection and simmered in a rich, spicy fra diablo sauce made from crushed tomatoes, garlic, white wine, and a touch of crushed red pepper flakes. Tossed with al dente linguine, fresh herbs, and a sprinkle of Parmesan, this recipe delivers restaurant-quality flavor in just 40 minutes. Perfect for an elegant dinner or a special date night, this seafood pasta masterpiece brings the heat and heartiness of classic Italian-inspired cuisine straight to your plate.
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 8 ounces Shrimp, peeled and deveined
- 8 ounces Monkfish fillet, cut into 1-inch pieces
- 3 tablespoons Extra-virgin olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Crushed red pepper flakes
- 0.5 cups White wine
- 14 ounces Canned crushed tomatoes
- 1 tablespoon Tomato paste
- 0.5 cups Chicken or seafood stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Fresh parsley, chopped
- 6 leaves Fresh basil leaves, torn
- Parmesan cheese (optional, for garnish)
Instructions
Fill a large pot with salted water and bring it to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
Add the monkfish pieces to the pan and sear for 2-3 minutes on each side until lightly golden. Remove the monkfish from the pan and set aside.
Add the shrimp to the same pan and cook for 1 minute on each side until just pink. Remove the shrimp from the pan and set aside with the monkfish.
Deglaze the pan by adding the white wine. Let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the crushed tomatoes, tomato paste, chicken or seafood stock, salt, and black pepper. Bring the sauce to a simmer and let it cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken.
Return the monkfish and shrimp to the pan, gently stirring them into the sauce. Simmer for 3-4 minutes until the seafood is fully cooked.
Add the cooked linguine to the pan with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Remove the pan from heat and stir in the chopped parsley and torn basil leaves.
Serve immediately, garnished with additional parsley or Parmesan cheese if desired.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
