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Shrimp Fra Diavolo


Recipe courtesy of Giada De Laurentiis


  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus additional as needed
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves


Watch how to make this recipe.

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Scallops with Lemon-Basil Sauce



  • 1 large lemon
  • 1 1/2 pounds large sea scallops
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter, divided
  • 3/4 cup dry white wine
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 1 tablespoon finely chopped fresh basil


  1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

  2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.

  3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.

  4. Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Cod Puttanesca



  • 4 1-inch-thick slices ciabatta bread
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 3 cloves garlic, lightly smashed
  • 4 anchovy fillets
  • 1 28-ounce can no-salt-added whole plum tomatoes,crushed by hand
  • ½ cup pitted kalamata olives, halved
  • 2 tablespoons capers
  • Pinch of red pepper flakes
  • 4 cod fillets (about 1½ inches thick; 6 ounces each)
  • Kosher salt and freshly ground pepper


1. Preheat the oven to 400˚. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.

2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and ½ cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.

3. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.


Chicken Scarpariello



  • 2 stalks broccoli (about 1¼ pounds), florets and tender stems chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 skinless, boneless chicken breasts (about 8 ounces each)
  • 1 red bell pepper, chopped
  • 4 cloves garlic, smashed
  • 1½ teaspoons chopped fresh oregano
  • ½ cup dry white wine
  • 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley


1. Preheat the oven to 450˚. Toss the broccoli with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.

2. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.

3. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.

4. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.


Lasagna Rollups Di Napoli



  • 1 24 oz. jar tomato basil sauce
  • 12 lasagna noodles uncooked
  • 1 egg beaten
  • 15 oz. ricotta cheese
  • 10 oz. frozen chopped spinach – thawed and squeezed dry
  • 1 c. shredded mozzarella cheese
  • 1/4 c. grated parmesan cheese


  1. Preheat oven to 350 F.
  2. Spray a 13×9 inch baking dish with cooking spray.  Add 1/2 c. tomato basil sauce and spread evenly over the bottom of the baking dish.
  3. Cook lasagna noodles until al dente – according to pasta instructions.
  4. Combine all remaining ingredients, except tomato sauce in a bowl.
  5. Rinse cooked lasagna until cooled.  Spread 1/4 c. cheese mixture over each lasagna noodle and roll up.  Placing rolled lasagna seem side down into the baking dish.
  6. Cover with remaining tomato basil sauce and bake 30-35 minutes.

Mushroom-Gorgonzola Cream Sauce



  • 1 lb. sliced assorted mushrooms
  • 2 T olive oil
  • 3 garlic cloves minced
  • 1 c. heavy cream
  • 2 oz. gorgonzola crumbled


  1. Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
  2. Add garlic and cook, stirring, until softened, 30 seconds.
  3. Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
  4. Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
  5. Off the heat, stir in gorgonzola until creamy; season with salt and pepper.


Tuna and Tomato Sauce



  • 1 shallot sliced
  • 6 T olive oil
  • 3 T capers
  • 1 7 oz. can oil-packed tuna broken into chunks
  • 14 oz cherry tomatoes


  1. Cook shallot in  3 T. olive oil in a large skillet over medium heat until softened, 4 minutes.
  2. Add  capers; cook 1 minute.
  3. Add cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in tuna, breaking it into chunks.
  4. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to ¾ cup pasta-cooking water to loosen the sauce; season with salt and pepper.