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Seafood Fra Diavolo

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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.

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

  1. 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.
  2. Season the shrimp, scallops, and calamari lightly with salt and pepper.
  3. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  4. Add the onion and cook for 4 to 5 minutes until softened.
  5. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
  6. Pour in the white wine and simmer for 2 to 3 minutes.
  7. Add the crushed tomatoes, oregano, basil, sugar, salt, and pepper.
  8. Simmer the sauce for 15 to 20 minutes, stirring occasionally.
  9. Add the mussels, cover, and cook for about 5 minutes until they begin to open.
  10. Add the shrimp, scallops, and calamari to the sauce.
  11. Cook for 3 to 5 minutes until the shrimp are pink, the scallops are opaque, and the calamari is tender.
  12. Discard any mussels that do not open.
  13. Toss the cooked pasta with the seafood sauce, adding reserved pasta water as needed.
  14. 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

Find it online: https://thefamilycooking.com/seafood-fra-diavolo/