Lobster & Shrimp Fra Diavolo
Clean, peel, and devein 1 lb large, head-on shrimp, saving the heads and shells. Drizzle 1 tbsp EVOO in a saucepot and toast the shells and heads. Add 1 leek (trimmed and quartered), 2 bay leaves, a few peppercorns and 1/2 a lemon (sliced). Cover with 2 c chicken stock and a pinch of saffron. Bring to a boil then reduce heat to a simmer. Reduce the liquid by half. Bring a large pot of salted water to a boil for the pasta. Heat a large pan over medium-high heat with 2 tbsp EVOO. Add cleaned shrimp and sear 1 minute on each side, then remove from pan. Dress shrimp with juice from the remaining half lemon. Return pan to heat, add 2 tbsp more EVOO, 3 finely chopped shallots, and 4 cloves finely chopped garlic. Swirl or stir for 2 minutes. Add 2 tbsp sun-dried tomato paste, 2 tbsp chopped fresh thyme, 1 tsp sugar, and 1 tsp chili flakes (or 1 tbsp Calabrian chili paste). Stir a minute more and add 3 tbsp dry vermouth and 1/2 c Staple Gin. Strain the saffron-shrimp stock through a fine-mesh sieve. Add the liquid to the pan. Swirl in 2 tbsp butter to melt. Stir a 28 oz can of crushed Italian tomatoes into the sauce and bring to a simmer. Add 1 lb fresh lobster meat (skip if using cooked lobster). While the seafood cooks, cook 1 lb of linguine in pot of water until al dente (reserve 1 c cooking water before draining). Add the pasta to the sauce, splashing in the reserved pasta water as needed to toss. Add the shrimp right at the end (and 1 lb cooked lobster meat if using). Transfer to a serving platter and serve with chopped parsley and torn basil.
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current price $16.19/ea
$0.48/fl oz33.8fl oz
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current price now$17.79/ea earlier price was$20.99
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current price $27.49/lb
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current price $16.99/lb
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current price $29.69/ea
$0.88/fl oz33.8fl oz
current price now$4.99/ea earlier price was$6.49
Save 23%$0.16/fl oz32fl oz
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Save 12%$0.41/oz16.9oz
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