Description
Seafood Fra Diavolo is a fiery Italian-American pasta dish featuring a medley of seafood simmered in a spicy tomato-garlic sauce. Bold, aromatic, and comforting, it’s perfect for both special occasions and weeknight dinners.
Ingredients
1½ to 2 lbs mixed seafood (shrimp, scallops, clams, or mussels)
12 oz linguine or spaghetti
3 tablespoons olive oil
4 garlic cloves, minced
1 small onion, finely chopped
1 teaspoon crushed red pepper flakes (adjust to taste)
1 cup flavorful liquid substitute (white wine or seafood broth recommended)
1 can (28 oz) crushed tomatoes or whole peeled tomatoes, crushed by hand
½ cup seafood stock or clam juice
Salt and black pepper, to taste
Fresh basil and parsley, chopped (for garnish)
Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, drain the pasta, and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic, onion, and crushed red pepper flakes. Sauté for 2–3 minutes until fragrant and translucent.
- Pour in the flavorful liquid and simmer for 1–2 minutes.
- Stir in crushed tomatoes and seafood stock. Reduce the heat to medium-low and let the sauce simmer gently for 15 minutes, stirring occasionally.
- Add the seafood: start with clams or mussels, cover and cook for 3–4 minutes. Add scallops and shrimp and cook until shrimp are pink and shellfish have opened, about 5–7 minutes total. Discard any unopened shells.
- Add the cooked pasta to the sauce and toss gently to combine. Use a bit of reserved pasta water if needed to loosen the sauce.
- Taste and adjust with salt, black pepper, or more red pepper flakes.
- Garnish with fresh basil and parsley. Serve with lemon wedges, if desired.
Notes
Reduce or omit red pepper flakes for a milder version.
Use only shrimp and scallops for a shell-free experience.
Add a splash of cream at the end for a creamy twist.
Swap tomatoes for garlic-herb broth for a lighter variation.
Stir in spinach, zucchini, or bell peppers for extra vegetables.
Try with fettuccine, rigatoni, or penne for pasta variety.
Store in the fridge for up to 2 days; not recommended for freezing.
Reheat gently over low heat to avoid overcooking seafood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 7g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 110mg
