Description
A bold and flavorful seafood dish featuring tender blackened swordfish seasoned with lemon and garlic, served with spicy Shrimp Fra Diavolo pasta. The smoky char of the swordfish complements the zesty, fiery tomato-based shrimp sauce tossed with noodles, creating a gourmet seafood dinner perfect for impressing guests or treating oneself.
Ingredients
Units
Scale
For the Swordfish:
- 2 swordfish steaks (about 6–8 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 2 sprigs fresh rosemary
- 1 lemon, halved (for serving)
For the Shrimp Fra Diavolo Pasta:
- 12 oz shrimp, peeled & deveined
- 8 oz egg noodles or linguine
- 2 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup dry white wine
- 1 tsp red chili flakes (more for extra spice)
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Instructions
- Prepare the Pasta: Cook pasta in salted boiling water until al dente. Drain and set aside.
- Cook the Shrimp Fra Diavolo: Heat olive oil in a skillet, sauté onion and garlic until fragrant. Add crushed tomatoes, white wine, chili flakes, and Italian seasoning. Simmer for 10 minutes. Add shrimp and cook for 3–4 minutes until pink. Toss with pasta and parsley.
- Blacken the Swordfish: Rub swordfish with olive oil, garlic, paprika, cayenne, onion powder, salt, and pepper. Heat a cast-iron skillet until very hot, sear swordfish for 3–4 minutes per side until blackened and just cooked through. Add rosemary sprigs for aroma.
- Assemble the Plate: Serve shrimp fra diavolo pasta on a plate with the blackened swordfish. Garnish with lemon wedges and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 275mg