For the fra diavolo, season shrimp with an even sprinkle of salt and juice of ½ lemon, add garlic and chill 1 or several hours. Heat a large cast-iron skillet or large nonstick pan over medium heat.
Premium RUST-RESISTANT™ Cast Iron Skillet
Premium RUST-RESISTANT™ Cast Iron Skillet
Add EVOO, 4 turns of the pan, and cook to opaque, 4 to 5 minutes. Add chili paste, oregano and wine and reduce by half, then add juice of 1 lemon and swirl in butter. Top with parsley and serve.
For the tagliatelle, before you begin this dish, do the following: Take steaks out for main course and bring to room temp, then pat dry and season liberally with salt and pepper. Preheat oven for tomatoes to 450°F, with rack at center, and line a baking sheet with foil.
Bring water to boil for pasta and when it boils, add salt. Heat saucepan over medium heat with 6 tablespoons butter, melt and brown with sage leaves, then remove leaves with a fork to paper towel-lined plate. Add garlic and swirl, add cream and swirl, then add a bit of nutmeg and white pepper and reduce heat to warm. Cook pasta 1 minute less than directions and add to sauce with ½ cup cooking water and grated cheese. Add most of the sage, crumbled, and top with a few reserved small, pretty leaves.
For the steaks and tomatoes, on the prepared foil-lined baking sheet, toss tomatoes, shallots, crushed garlic and thyme with EVOO and roast until tomatoes collapse and burst. Drizzle with thick aged balsamic vinegar or balsamic drizzle.
Heat cast-iron skillet over medium-high heat and spray with oil. Cook seasoned steaks 8 minutes, turning once for medium-rare, a minute less for rare and 3 minutes more for well. Char the halved lemon alongside the meat in the last 2 to 3 minutes. Rest the steaks 5 minutes, then slice on cutting board. Arrange on platter and dress with greens and charred lemon juice. Top with roasted tomatoes or serve alongside.
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