Shrimp And Monkfish Skillet With Spicy Tomato Sauce Recipe

I absolutely love this recipe because it’s a delightful blend of seafood goodness, with succulent shrimp and monkfish swimming in a rich, smoky tomato sauce that feels like a warm hug in every bite. Plus, the ease of throwing it all together in one skillet, paired with a crisp glass of wine, makes it the ultimate comfort dish for a cozy night in!

This Shrimp and Monkfish Skillet with Spicy Tomato Sauce is one I adore, largely because of its amazing flavors and the nutritional punch it packs. Shrimp and monkfish, both rich in protein, are the stars of the dish, which gets kicked up a notch or two with red pepper flakes and smoked paprika.

Fresh parsley sprinkled on top adds a hint of freshness to the dish. And don’t forget the lemon wedges, which lend just the right amount of acidity.

Ingredients

Shrimp:
High in protein, low in calories, and rich in selenium.

Monkfish:
Fish that is both lean and white, a fish that is mild in flavor, and a fish that is an excellent source of protein.

Olive Oil:
Fats that are healthy for the heart, have antioxidants, and improve taste.

Garlic:
Enhances the body’s defenses, holds components that are advantageous for cardiovascular wellness.

Red Pepper Flakes:
Provides warmth, holds capsaicin, increases metabolic rate.

Smoked Paprika:
The smoky flavor adds depth and richness while being loaded with antioxidants.

Crushed Tomatoes:
High in lycopene; it gives acidity; it makes the sauce texture better.

White Wine:
Imparts sourness, amplifies taste, disappears in the heat.

Ingredient Quantities

• 1 pound shrimp, peeled and deveined
• 1 pound monkfish fillets, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup white wine
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving

Instructions

1. In a large skillet, over medium heat, warm the olive oil.

2. Add the onion, chopped, and sauté for about 5 minutes or until it becomes translucent.

3. Mix the chopped garlic, red pepper flakes, and smoked paprika into the dish, cooking it for 1-2 minutes more until it has a strong garlic smell.

4. Add the white wine and let it simmer for about 2 minutes to reduce somewhat.

5. Stir in the crushed tomatoes, and mix well. Add salt and pepper to taste.

6. Permit the sauce to simmer for roughly 10 minutes, allowing the flavors to meld together.

7. Softly nest the lumps of monkfish into the sauce, making sure they are mostly underwater, and let simmer for 5 minutes.

8. Place the shrimp in the skillet, and cook them for an additional 4-5 minutes, until they are pink and opaque and the monkfish is cooked through. Stir gently.

9. Chop parsley freshly; then sprinkle it over the dish for garnish.

10. Serve this dish hot and, if you desire, alongside some lemon wedges to squeeze over the top.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Measuring spoons
4. Knife
5. Cutting board
6. Can opener
7. Measuring cup
8. Plate or bowl for holding shrimp and monkfish
9. Serving platter or plates

FAQ

• Can I use different types of fish instead of monkfish?Monkfish can be replaced by any number of other firm white fish, such as cod, haddock, or halibut. All will hold up well in the skillet.
• Is there a non-alcoholic substitute for white wine?You can indeed use chicken or vegetable broth with a little white wine vinegar or lemon juice as a substitute. Here are the steps:
  1. Use chicken or vegetable broth.
  2. Add a splash of white wine vinegar or lemon juice.
• How do I adjust the spice level?To lessen the heat, consider using fewer red pepper flakes or omitting them altogether. If you prefer a spicier dish, however, feel free to add more red pepper flakes.
• Can I prepare this dish in advance?It should be eaten immediately after making, but it’s actually a sauce you can prepare in advance and add seafood to right before serving. When served with the seafood, you want it to have the optimal texture.
• What side dishes complement this recipe?This dish goes very nicely with rice, bread, or pasta, all of which will absorb the taste-true tomato sauce.
• How do I store leftovers?Keep any remaining food in a tightly sealed container in the fridge for no longer than 2 days. When you reheat, do it low and slow so you don’t end up with rubbery seafood.

Substitutions and Variations

Fillets of monkfish: For this recipe, substitute fillets of halibut or cod cut into chunks.
Substitute olive oil with avocado oil or canola oil.
Onion: Replace with shallots or leeks.
Cayenne pepper or chili powder can be used to get the same effect as red pepper flakes.
Substitute chicken broth or vegetable broth for white wine in a non-alcoholic variation.

Pro Tips

1. Pre-cook Wine Tip Before adding the white wine to the pan, briefly warm it in a separate pot. This helps to integrate the flavors more quickly once added to the main dish.

2. Seafood Preparation Pat the shrimp and monkfish dry before cooking to help them sear properly in the sauce, ensuring they maintain a nice texture.

3. Infused Oil Consider gently heating the olive oil with the garlic before adding the onion. This will infuse the oil with garlic flavor, enhancing the overall taste of the dish from the start.

4. Smoked Paprika Adjustment Toast the smoked paprika for a brief 30 seconds in the pan before adding other liquids. This helps to release its oils and deepen its flavor.

5. Resting Time After cooking, let the dish sit off the heat for a couple of minutes. This resting period allows the flavors to meld even more before serving.