Fra diavolo is a spicy traditional Italian tomato sauce that pairs perfectly with seafood and fluffy gnocchi. This version uses lobster, shrimp, and scallops, making for a luxurious entrée that is perfect for special occasions.
2 tablespoons olive oil
½ cup pancetta, diced
6 garlic cloves, peeled and minced
3 tablespoons minced fennel bulb
1 shallot, peeled and minced
½ teaspoon crushed red pepper flakes
1 pound shrimp, peeled
½ pound lobster tail, cut in half
½ pound scallops
½ cup white wine
½ lemon, juiced
1 (12-ounce can) whole peeled tomatoes
1 teaspoon salt
5 tablespoons butter
6 cups frozen gnocchi, cooked
3 tablespoons basil, chopped
1. Heat oil in a large skillet over medium-high heat. Brown the pancetta until crisp, remove from the pan, and drain on a paper towel.
2. Sauté the garlic, fennel, shallots, and pepper for 1 minute, and then add the seafood. Sauté the seafood for 3 minutes, and deglaze the pan with the white wine and lemon juice. Stir in the
tomatoes, breaking up the whole tomatoes into chunks, and bring to a simmer, stirring frequently.
3. Reduce the heat to medium-low, cover, and cook for 10 minutes or until seafood is cooked completely.
4. Remove the seafood from the pan, season the sauce with salt, and whisk in the butter 1 tablespoon at a time. Stir in the cooked gnocchi and crispy pancetta, and top with the seafood. Garnish with chopped basil before serving.
This article was prepared by ReminderMedia.
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