seafood fra diavolo recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best seafood fra diavolo recipe

I’m so excited to share with you my favorite seafood fra diavolo recipe. This classic Italian dish is a staple in our household, and for good reason – it’s quick, easy, and packed with flavor. The combination of succulent seafood, spicy tomato sauce, and fresh herbs is a game-changer.

Whether you’re serving it as a weeknight dinner or a special occasion meal, this recipe never fails to impress. And the best part? It’s ridiculously easy to make – just toss your favorite seafood in a skillet with some garlic, olive oil, and crushed red pepper flakes, and voila!

You’ve got a dish that’s sure to become a family favorite. I’ve served it at countless gatherings and potlucks, and it’s always been a hit. My kids adore it when I serve it with crusty bread or over rice – it’s the perfect way to get them to eat their veggies.

And let’s be real, who doesn’t love a good seafood extravaganza? From shrimp to scallops to lobster, this recipe is adaptable to whatever seafood you have on hand. Plus, it’s a great way to sneak in some extra omega-3s and protein into your diet.

So go ahead – give this recipe a try and taste the difference for yourself!

Seafood Fra Diavolo

4.6 from 1333 votes

A spicy Italian-American seafood pasta dish featuring a fiery tomato sauce with shrimp, mussels, and clams. The heat comes from red pepper flakes, balanced by sweet tomatoes and briny seafood.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound linguine or spaghetti
Salt for pasta water

For the Seafood and Sauce

1/4 cup olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound large shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
1 pound littleneck clams, scrubbed
1/4 cup chopped fresh parsley
Lemon wedges for serving

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
5Add the sliced garlic and red pepper flakes, cooking for 1 to 2 minutes until the garlic is fragrant and lightly golden, but not browned.
6Pour in the white wine and increase the heat to medium-high.
7Let the wine simmer for 2 to 3 minutes, scraping up any browned bits from the bottom of the pan, until reduced by half.
8Add the crushed tomatoes, oregano, salt, and black pepper.
9Stir well and bring the sauce to a gentle simmer over medium heat.
10Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
11Nestle the shrimp, mussels, and clams into the sauce in a single layer.
12Cover the skillet with a tight-fitting lid and cook over medium heat for 5 to 7 minutes.
13The shrimp will turn pink and opaque, and the mussels and clams will open.
14Discard any unopened shellfish.
15Add the drained pasta directly to the skillet with the seafood and sauce.
16Toss gently to combine, adding reserved pasta water a little at a time if needed to loosen the sauce.
17Sprinkle with fresh parsley and serve immediately with lemon wedges.

🔧Equipment

Large pot for pasta
Large skillet or Dutch oven with lid
Colander
Chef’s knife
Cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a milder version, reduce the red pepper flakes to 1/2 teaspoon. You can use any combination of seafood, such as scallops or calamari. Serve with crusty bread to soak up the spicy sauce.

Watch Video Of How Seafood Fra Diavolo Works

This seafood fra diavolo recipe has been a staple in our household for years – it’s easy to make, packed with flavor, and always a crowd-pleaser. One of my favorite things about this recipe is that it’s incredibly versatile – whether you’re serving it at a family gathering or just want something quick and easy for dinner.

And don’t even get me started on how healthy it is – with all that seafood packed with omega-3s and protein… what more could you ask for?

To store leftovers, simply refrigerate or freeze until ready to reheat – serve over rice or noodles for an added touch of elegance.

❓ Frequently Asked Questions About Seafood Fra Diavolo

1. What type of seafood can I use in this recipe?

You can use any type of seafood you like in this recipe – shrimp, scallops, lobster, mussels, clams… really anything! Just be sure to adjust the cooking time accordingly.

2. Can I make this recipe in advance?

Sure thing! You can prep the ingredients ahead of time and store them in the fridge until you’re ready to cook.

3. How do I prevent the seafood from getting overcooked?

A great question! To prevent overcooking, make sure not to overcrowd the skillet – cook the seafood in batches if necessary.

4. Can I use canned tomatoes instead of fresh?

Canned tomatoes work just fine in this recipe – just be sure to drain off excess liquid before adding them.

5. Is this recipe suitable for vegans?

Nope! This recipe contains dairy products (like butter) and animal by-products (like fish broth). But hey – you can always substitute vegan alternatives if needed.

Similar Posts