Picture this: the savory aroma of spicy tomato sauce simmering on the stove, a sizzle from the skillet as succulent shrimp and calamari rings are cooked to perfection. If you’re looking to impress your dinner party guests with a seafood pasta recipe that packs a punch, I’ve got you covered with my Shrimp and Calamari Diablo recipe.
This hearty and flavorful dish gets its kick from red pepper flakes and a diavolo sauce made with tomatoes, garlic, and dry white wine. The seafood is perfectly tender thanks to either sous vide cooking or quick sautéing in a pan. Add some linguine or squid ink pasta, toss it all together with fresh parsley and pecorino romano cheese, and you have an unforgettable meal.
Whether you’re throwing a big bash or just want to treat yourself to something special, this Shrimp and Calamari Diablo is sure to satisfy your cravings for bold flavors and irresistible texture. Don’t settle for bland dishes–spice things up with this delicious recipe!
Why You’ll Love This Recipe
If you’re a seafood lover like me, then you’ll absolutely fall head over heels for this Shrimp and Calamari Diablo Recipe. First of all, it’s a fiery explosion of flavor with its spicy tomato-based sauce that will make your taste buds dance with delight. This recipe is perfect for those who prefer their food to pack a punch of heat and depth.
Secondly, this recipe provides an amazing opportunity to experiment with different textures and flavors. The combination of the tender calamari rings and juicy shrimp creates an incredible balance between taste and texture. The succulent seafood absorbs the rich tomato-based sauce, bringing out its natural sweetness while the red pepper flakes give it an earthy spice that will leave you asking for more.
Thirdly, this recipe is easy to make, which means you’ll be able to spend less time in the kitchen and more time enjoying good company. With simple ingredients such as garlic, oil, parsley, tomato puree, pecorino romano cheese, pasta and of course, olive oil; you can whip up this delicious meal in no time.
Finally, this dish is versatile since it can be served on a variety of occasions. Whether it is for a dinner party or just a casual lunch with your loved ones, this recipe promises to deliver the sensation you crave in both an aesthetic feast for the eyes and exquisite palatable sensation.
In sum, if you’re looking for a fantastic meal idea that is easy to make but packs in layers of flavor then Shrimp and Calamari Diablo Recipe should definitely make into your cookbook because I guarantee that this dish will be an instant hit amongst family members and guests alike.
- 1 pound of cleaned and deveined shrimp, with tails removed
- 1 pound of squid, cleaned and sliced into rings
- 4 tbsp of extra-virgin olive oil*
- 4 garlic cloves, minced
- 1/2 cup of finely chopped green onions
- 3 cups tomato puree or diced tomatoes
- 2/3 cup dry white wine
- 3 tablespoons of red pepper flakes
- 2 tablespoons of finely chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Pecorino Romano cheese
Note: for a spicier version, you may increase the amount of chili flakes, or add squid ink pasta to the mix.
The Recipe How-To
- Begin by gathering all the ingredients. This recipe calls for shrimp, calamari, tomato puree, red pepper flakes, minced garlic cloves, dry white wine, parsley, and pecorino romano cheese.
- Next, clean and rinse about 1 pound of shrimp and 3 cups of calamari rings. Pat them dry with a paper towel.
Making the Sauce
In a large skillet over medium heat, add 4 tbsp of extra-virgin olive oil. Once hot, add 4 minced garlic cloves and allow to cook until fragrant.
Add the 1/4 tsp red pepper flakes and stir for about a minute before pouring in 2/3 cup of dry white wine. Allow the wine to reduce by half before adding the tomato puree/sauce.
Let the tomato sauce simmer on low heat for about 10 minutes, stirring occasionally.
Next, add the cleaned shrimp and calamari rings to the light tomato-based sauce mix.
Cover the skillet and let it cook for about 3-4 minutes or until the seafood is cooked through.
Sprinkle chopped parsley on top of the finished seafood dish for added flavor and serve with pecorino romano cheese shavings.
Don’t forget to garnish your dish with fresh lemon wedges to add extra zest!
For those that prefer to use a sous vide machine, place your cleaned calamari into an air tight bag with a slice of lemon, salt, and pepper then place in a sous vide machine at 165°F for one hour while you cook the shrimp in step 4.
For perfect results, make sure you don’t overcook their delicate seafood! When shrimp turn pink and curl up while cooking they are ready to eat! Similarly, when calamari rings become firm yet tender, they should be done cooking.
This seafood fra diavolo recipe can be served on its own or paired with your favorite Italian pasta such as linguine fra diavolo or pappardelle pasta.
Substitutions and Variations
When it comes to cooking, there’s always room to experiment and add your own twist to a recipe. Here are some substitutions and variations you can try with this shrimp and calamari diablo recipe.
– Pasta: Though linguine is commonly used in this dish, you can use other types of pasta such as spaghetti, fettuccine, or pappardelle as well. You can also try using squid ink pasta to add a unique touch of color to your dish.
– Seafood: If you’re not a fan of shrimp or calamari, you can switch things up with other seafood varieties like mussels, clams or lobster. Alternatively, you can remove the seafood altogether and substitute it with chicken or beef for a meaty twist.
– Heat level: This recipe packs a punch with its red pepper flakes, but if you prefer something milder, reduce the amount of spice or leave it out altogether.
– Tomato sauce: Instead of using tomato puree as the base for your sauce, you could try using diced tomatoes or even cherry tomatoes. For a creamier texture and flavor, try adding heavy cream or coconut milk.
– Wine: The recipe calls for dry white wine which adds a tangy twist but if you don’t consume alcohol or prefer non-alcoholic alternatives , replace the wine with chicken broth or vegetable broth instead.
Regardless of what substitutions and variations you choose to try out for yourself, always remember that cooking is an art and creativity is key to blurring the lines between good food and great food.
Serving and Pairing
As I mentioned earlier, this dish has a fiery kick that pairs well with light and refreshing sides. I love to serve it over spaghetti pasta or linguine fra diavolo, topped generously with freshly grated Pecorino Romano cheese and chopped parsley.
If you’re looking for something healthier, then try serving it over a bed of zucchini noodles or roasted vegetables. You can also serve it with garlic bread, crusty baguette, or focaccia bread, which will help to mop up every last bit of the delicious sauce.
To add some freshness to your meal and cut through the richness of the sauce, you can also consider pairing it with a simple green salad with vinaigrette dressing. A glass of chilled dry white wine like Sauvignon Blanc or Pinot Grigio would perfectly complement this dish too.
So whether you’re planning a family dinner or having friends over, this shrimp and calamari diablo recipe is sure to bring some heat to your table along with some tantalizing flavors.
Make-Ahead, Storing and Reheating
As a lover of hosting parties, I understand the importance of being able to prepare dishes ahead of time. This Shrimp and Calamari Diablo Recipe is perfect for make-ahead occasions. You can make it several hours in advance, even up to a day! In fact, the flavors will only get better as they meld together.
If you’re planning on making this dish ahead of time, prepare the seafood according to the recipe instructions, but stop short of putting it all together. Keep the seafood mixture separate from the pasta and sauce until you’re ready to serve. And speaking of serving, this recipe is best enjoyed fresh off the stove! However, if you do have leftovers or are planning to store your cooked pasta separately from your sauce and seafood mixture, here’s what you need to know.
For storing leftovers, transfer them into an airtight container and refrigerate for up to three days. To reheat, either pop it into the oven at 350°F for around 15 minutes or heat it in a large skillet over medium heat until warmed through.
If you’ve made extra pasta and don’t want to eat it with the seafood sauce, simply store it in an airtight container with a drizzle of olive oil to keep the noodles from sticking together.
Just remember when storing and reheating this Shrimp and Calamari Diablo Recipe that it is important not to overcook your seafood during reheating. Doing so will result in rubbery calamari and tough shrimp.
In conclusion, this recipe is wonderful for make-ahead occasions but is best enjoyed fresh out of the pot. If you do end up with leftovers, be sure to follow proper storage and reheating techniques to ensure perfect results every time!
Tips for Perfect Results
When it comes to cooking seafood, there are a few tips that can ensure your Shrimp and Calamari Diablo turns into a masterpiece. As an avid home chef, I have tried and tested many techniques, and the following tips will elevate your recipe to the next level. So, let’s dive in!
1. Use Sous Vide Technique for Perfectly Tender Calamari:
Sous Vide is a popular cooking method that involves cooking food in sealed bags placed in a water bath at a consistent temperature. This technique is ideal for calamari as it cooks it perfectly tender without being chewy or rubbery. Simply cook the calamari in the sous vide at 165°F for an hour before adding them to the pan.
2. Season Your Seafood Before Cooking:
It’s essential to season your seafood before cooking. Marinade the shrimp and calamari with some salt, pepper, garlic, and olive oil for at least an hour before you start preparing it. Not only does seasoning add flavor, but it also helps keep your seafood moist and ensures perfect browning.
3. Don’t Overcrowd the Pan:
When sautéing seafood, it’s critical not to overcrowd your pan; this result in steaming rather than searing. Overcrowding leads to uneven cooking, causing some pieces of seafood to be cooked while others remain underdone. If you have too much seafood, sauté them in two batches or use two pans.
4. Use Fresh Ingredients:
It is crucial to use fresh seafood when making Shrimp and Calamari Diablo; using frozen seafood can result in a mushy or watery texture. If fresh seafood is not readily available near you, look for high quality, frozen seafood that is wild-caught and packed at its peak of freshness.
5. Time It Right:
Cooking time plays a vital role in getting perfect results when preparing Shrimp and Calamari Diablo recipe. Overcooking shrimp can result in tough, rubbery meat while undercooking calamari makes it too chewy or even unappetizing to eat. Cook shrimp for about 2-3 minutes on each side until they turn pink while calamari takes about 1-2 minutes depending on the thickness of the pieces.
By following these tips alongside our recipe how-to guide, you’ll be able to create an unforgettable dish with excellent textures and flavors that will leave your guests asking for more!
In conclusion, if you are looking to impress your guests with a delicious, spicy, and flavorful seafood dish, then this Shrimp and Calamari Diablo Recipe is the way to go. With its easy-to-follow instructions and versatile ingredients, this recipe is perfect for both beginner and experienced chefs.
Not only is this recipe tasty and satisfying, but it also offers numerous variations and substitutions that can cater to different dietary needs and preferences. Whether you prefer pasta or straight up seafood, this recipe has got you covered.
And if you are worried about making mistakes in the kitchen, worry not. This recipe provides helpful tips and recommendations to ensure that your dish comes out perfectly every time.
So what are you waiting for? Grab your apron, preheat your skillet, and get ready to make some delicious Shrimp and Calamari Diablo tonight! Trust us; your taste buds will thank you.
Shrimp and Calamari Diablo Recipe
- 4 tablespoons olive oil
- 5 minced garlic cloves
- 1 tablespoon red pepper flakes (more or less to your taste)
- 2 green onions, chopped
- 10 ounces diced pepperoni
- 1 cup dry white wine
- 20 large shrimp, peeled and deveined
- 8 squid, tubes and tentacles cut tubes into rings
- 1 cup tomato puree
- 1/2 cup fresh grated pecorino romano cheese
- 1 lb pasta, of your choice
- 4 -5 sprigs of chopped parsley (to garnish)
- Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
- Turn up heat and add wine while stirring constantly. Bring to near boil.
- Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
- Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
- Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick!
- Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
- Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!