Shrimp Fra Diavolo with Angel Hair Pasta

On September 9, 2020September 9, 2020 By Isobar ExpeditionsIn Italy, RecipesLeave a comment

Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.

INGREDIENTS

1 lb Large Shrimp – peeled and deveined
1/2 Medium Red Onion – sliced
1 (14 1/2 oz) can Diced Tomatoes
1 cup Chicken Stock (or White Wine)
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning
3 cloves Garlic – chopped
2 to 3 tbsp Olive Oil
Salt and Pepper to taste
Angel Hair Pasta – cooked to package directions

INSTRUCTIONS

In a medium bowl, toss the shrimp with the red pepper flakes and a tablespoon of salt. Heat the oil in a large sauté pan to medium-high heat. Add the shrimp to the pan and cook, stirring frequently, until fully cooked and the shrimp have turned pink, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the pan and sauté for about 5 minutes or until the onion is soft. Add the tomatoes, chicken stock, garlic, Italian seasoning and simmer for about 10 minutes to thicken the sauce. Add the shrimp back into sauce and bring them back up to temperature, about 2 to 3 minutes. Pour the shrimp and tomatoes over the angel hair pasta and serve.

Sauté the Shrimp with Crushed Red Pepper Flakes

Shrimp Fra Diavolo with Angel Hair Pasta

Variations of Lasagna

On May 27, 2020May 27, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We have enjoyed a variety of lasagna meals throughout our different travels, but especially during our time in Italy. Although lasagna refers to the traditional tomato, meat, and cheese between layers of pasta, more generally speaking it is just food that is layered. We have enjoyed some very creative lasagna meals over the years and have recreated a few of our favorites at home as well.

Traditional Meat Lasagna – Sometimes there is nothing better than the original. We had several different traditional lasagna meals during our time in Tuscany and it is certainly a meal that we never get tired of.

Greek Moussaka – Instead of pasta, this Mediterranean dish uses egg plant to create the layers of deliciousness. Made with ground lamb and aromatic spices, it is a wonderful meal and something that we hadn’t eaten until our time living in Europe.

Greek Moussaka at a Restaurant in Frankfurt

Crab and Spinach Lasagna – Using a béchamel with seafood is a great way to do a unique twist on lasagna. Using spinach also keeps it fresh, but despite the fact that it has crab and spinach, there is still plenty of cheese to make it hearty.

One of the things that we haven’t created yet is a Mexican or Southwestern style lasagna, but that is certainly another great option. Regardless of whether you only eat traditional lasagna or branch out to some different variations, lasagna is certainly a meal that almost everyone enjoys. Lasagna makes for a great meal to serve at a party as well as for feeding a large family. It is often better the next day as a leftover than it was on the day that it was first made.

Traditional Meat Lasagna

On November 14, 2018 By Isobar ExpeditionsIn Italy, Reviews3 Comments

Regardless of where you travel, you will likely be able to find a good Italian restaurant that serves traditional meals. When we were in Tuscany we ate many different meals and, unlike other cuisines, the food was pretty much the same as what we find everywhere. When we were in Rome, we actually ate lasagna at a couple of different restaurants and they were both delicious. We have our own family recipe for lasagna that we have enjoyed for years. It is very versatile and can be done as a vegetarian dish or with other meats like ground pork. We make our own spaghetti sauce, but using a favorite store bought brand is certainly perfectly fine. We always make a large batch and then enjoy the leftovers later or even freeze it to pull out on a cold day. It is definitely a meal that gets even better over time.

INGREDIENTS

1 box Lasagna Noodles – Either oven ready or cooked to the package directions
1 lb Ground Beef
1 tsp Dried Italian Seasoning
1 tsp Garlic Powder
7 cups Spaghetti Sauce – homemade or store-bought
2 cups Ricotta Cheese
3 cups Mozzarella Cheese – shredded
2/3 cup Parmesan Cheese – shredded
Salt and Pepper to taste

INSTRUCTIONS

In a large skillet, brown the ground beef with the Italian seasoning, garlic powder, salt and pepper. Heat the spaghetti sauce in a large sauce pan, add the ground beef, and simmer for about 20 minutes until the meat is fully seasoned. Spoon just enough of the meat sauce to cover the bottom of a large casserole dish that has been sprayed with a non-stick spray. Put a layer of lasagna noodles over the sauce, being sure to overlap the noodles slightly. Cover the noodles with more meat sauce. Using half of the ricotta cheese, place spoonful’s across the meat sauce. The cheese will spread out as the lasagna cooks. Sprinkle with 1/3 of the mozzarella and parmesan cheese. Repeat with another layer of noodles, ricotta, mozzarella, and parmesan cheese. For the final layer, add noodles, a lighter coating of meat sauce, and the remaining 1/3 mozzarella and parmesan cheeses. Cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes. Uncover and bake for an additional 10 to 15 minutes.