Why You’ll Love This Recipe
- Packed with a variety of delicious seafood
- Rich and spicy tomato sauce
- Perfect for special occasions and dinner parties
- Restaurant-quality meal made at home
- Easily customizable with your favorite seafood
- Bold Italian-American flavors
- Great for seafood lovers
- Comforting and satisfying pasta dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Seafood
- ½ pound large shrimp, peeled and deveined
- ½ pound sea scallops
- 1 pound mussels, cleaned and debearded
- ½ pound calamari rings
- Salt, to taste
- Black pepper, to taste
For the Sauce
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (or more to taste)
- 1 small onion, finely diced
- 1 can (28 ounces) crushed tomatoes
- ½ cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sugar
- Salt, to taste
- Black pepper, to taste
For Serving
- 12 ounces linguine or spaghetti
- ¼ cup fresh parsley, chopped
- Fresh basil, optional
- Lemon wedges, optional
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Season the shrimp, scallops, and calamari lightly with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the white wine and simmer for 2–3 minutes.
- Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper.
- Simmer the sauce for 15–20 minutes, stirring occasionally.
- Add the mussels, cover, and cook for about 5 minutes until they begin to open.
- Add the shrimp, scallops, and calamari to the sauce.
- Cook for 3–5 minutes until the shrimp are pink, the scallops are opaque, and the calamari is tender.
- Discard any mussels that do not open.
- Toss the cooked pasta with the seafood sauce, adding reserved pasta water as needed to loosen the sauce.
- Garnish with parsley, fresh basil, and lemon wedges before serving.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Shrimp Fra Diavolo: Use only shrimp for a simpler version.
- Lobster Fra Diavolo: Add lobster tail meat for a luxurious upgrade.
- Extra Spicy Version: Increase the crushed red pepper flakes.
- Mixed Seafood Deluxe: Include clams, crab meat, or langostinos.
- Fra Diavolo with Angel Hair: Substitute angel hair pasta for linguine.
- Creamy Fra Diavolo: Stir in a splash of heavy cream for a milder sauce.
- Gluten-Free Option: Use your favorite gluten-free pasta.
Storage/Reheating
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, but leftovers can still be delicious when properly stored.
Reheating
Reheat gently in a large skillet over medium-low heat with a splash of water or broth to loosen the sauce. Heat only until warmed through to avoid overcooking the seafood.
FAQs
What does “Fra Diavolo” mean?
Fra Diavolo translates to “Brother Devil” in Italian, referring to the spicy nature of the sauce.
Is Seafood Fra Diavolo very spicy?
Traditionally, it has a noticeable kick, but you can easily adjust the spice level to your preference.
What seafood works best in this dish?
Shrimp, scallops, mussels, clams, calamari, lobster, and crab are all excellent choices.
Can I use frozen seafood?
Yes. Thaw the seafood completely and pat it dry before cooking.
What pasta is best for Fra Diavolo?
Linguine and spaghetti are the most popular options, though other long pasta shapes also work well.
Can I make the sauce ahead of time?
Yes. The tomato sauce can be prepared up to 2 days in advance and refrigerated until needed.
Why didn’t my mussels open?
Mussels that remain closed after cooking should be discarded, as they may not be safe to eat.
Can I omit the wine?
Yes. Substitute seafood stock, chicken broth, or additional tomato sauce.
What side dishes pair well with Seafood Fra Diavolo?
Garlic bread, Caesar salad, roasted vegetables, and antipasto are all great accompaniments.
Can I freeze Seafood Fra Diavolo?
The sauce freezes well, but seafood may lose some texture after thawing. For best results, freeze only the sauce and add fresh seafood when serving.
Conclusion
Seafood Fra Diavolo is a bold and satisfying Italian-American classic that combines tender seafood with a spicy, garlicky tomato sauce and perfectly cooked pasta. Whether you’re hosting a dinner party or simply craving a restaurant-quality meal at home, this flavorful dish is sure to impress. With its vibrant flavors, customizable seafood options, and comforting appeal, Seafood Fra Diavolo is a recipe worth adding to your collection.
PrintSeafood Fra Diavolo
Seafood Fra Diavolo is a classic Italian-American pasta dish featuring shrimp, scallops, mussels, and calamari simmered in a bold, spicy tomato sauce. Served over linguine or spaghetti, this restaurant-quality meal is rich, flavorful, and perfect for seafood lovers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmer
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb sea scallops
- 1 lb mussels, cleaned and debearded
- 1/2 lb calamari rings
- Salt, to taste
- Black pepper, to taste
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 1 tsp crushed red pepper flakes, or more to taste
- 1 small onion, finely diced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry white wine
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sugar
- 12 oz linguine or spaghetti
- 1/4 cup fresh parsley, chopped
- Fresh basil, optional
- Lemon wedges, optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water before draining.
- Season the shrimp, scallops, and calamari lightly with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion and cook for 4 to 5 minutes until softened.
- Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the white wine and simmer for 2 to 3 minutes.
- Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper.
- Simmer the sauce for 15 to 20 minutes, stirring occasionally.
- Add the mussels, cover, and cook for about 5 minutes until they begin to open.
- Add the shrimp, scallops, and calamari to the sauce.
- Cook for 3 to 5 minutes until the shrimp are pink, the scallops are opaque, and the calamari is tender.
- Discard any mussels that do not open.
- Toss the cooked pasta with the seafood sauce, adding reserved pasta water as needed.
- Garnish with parsley, fresh basil, and lemon wedges before serving.
Notes
- Adjust the crushed red pepper flakes to control the spice level.
- Add clams, crab meat, langostinos, or lobster for a deluxe seafood version.
- Substitute seafood stock or broth for the wine if preferred.
- Use gluten-free pasta for a gluten-free option.
- Store leftovers in the refrigerator for up to 2 days.
- For best results, freeze only the sauce and add fresh seafood when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 890 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 170 mg
