LaGrange, Georgia has a lot to offer, as we found out in an article by Real Food Traveler writer, Kathy Witt. While visiting, Kathy got to dine at one of the local favorite restaurants, Venucci’s Restaurant. She came away with this delicious recipe for Shrimp and Scallop Fra Diavolo.

Save this article for Chef Tulla White’s Shrimp and Scallop Fra Diavolo recipe to Pinterest so you can make it whenever you like. Photo from Visit LaGrange. Graphic by RealFoodTraveler.com.

Hungry for more? Explore LaGrange, Georgia in this article.

Here’s what Kathy had to say about Venucci’s Restaurant:

Venucci’s is known for heaping portions of authentic traditional Italian fare, a cozy setting with soft lighting and distressed brick wall and impeccable service, all in an atmosphere that feels like Sunday dinner with family.

Chef Tulla White is a fourth-generation restaurant owner who says cooking is in his blood. From washing dishes to making desserts to bussing then waiting tables to attending culinary school and eventually opening his own restaurant, White’s path eventually led to his opening what has become a favorite evening out for locals and visitors alike. Reservations are strongly suggested.

Chef Tulla White’s Shrimp and Scallop Fra Diavolo

The owner and chef of Venucci’s Restaurant in LaGrange, GA, shares a seafood recipe with a spicy tomato wine sauce—a favorite recipe of his and his customers.

Makes 2 servings

Ingredients:
10 (16/20 count) white shrimp
6 (10/20 count) sea scallops
1 small can whole peeled tomatoes
4 fresh basil leaves
1 TBS fresh ground garlic
1 tsp salt
1/2 tsp pepper
1/3 tsp crushed red pepper
1 tsp ground oregano
4 oz butter
3 cups Carlo Rossi Chablis
1/2 cup olive oil
1/2 cup all-purpose flour

Instructions:
Coat shrimp and scallops with flour.
In sauté pan heat olive oil.
Sear shrimp and scallops on both sides and remove from oil.
Coat half the butter with flour and add to pan, add all spices and stir.
Add white wine and whole peeled tomatoes.
Bring to a boil.
Add shrimp and scallops back to sauce till finished cooking.
Serve over linguine pasta.
Top with chopped parsley and pecorino Romano cheese if desired.

Hungry for more? Here’s the famous recipe for Oysters Rockefeller from Antoine’s.