fra diavolo seafood recipe

Written ByJenny Smyth Posted on
fra diavolo seafood recipe
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The Best fra diavolo seafood recipe

I love the Fra Diavolo seafood recipe because it’s a classic Italian dish that’s easy to make and always a crowd-pleaser. The combination of succulent shrimp, scallops, and mussels in a spicy tomato sauce is simply divine. I’ve made this recipe countless times for my family and friends, and it never fails to impress.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course or as an appetizer, and it’s perfect for any occasion, whether it’s a special dinner or a casual gathering with friends. One of the reasons I adore this recipe is that it’s relatively quick to prepare, which makes it ideal for busy weeknights or weekends when you want to cook something delicious but don’t have a lot of time to spare. Plus, the flavors are so rich and intense that they’re sure to transport you straight to the Mediterranean coast.

My kids are also huge fans of this recipe – they love the way the spicy sauce kicks in just when you’re expecting a bland, boring meal. It’s like a little taste explosion in your mouth! And did I mention how healthy it is?

With all those seafood options and plenty of veggies, you can feel good about serving this dish even on the most diet-conscious days. So go ahead, give Fra Diavolo seafood recipe a try – I promise you won’t be disappointed! The key to making this recipe work is in the technique – you need to get the sauce just right, with that perfect balance of acidity from the tomatoes and heat from the red pepper flakes.

It’s all about layering those flavors so they meld together beautifully. If you’re new to making seafood dishes, don’t worry – this one’s easy peasy! Just be sure to use high-quality ingredients like fresh seafood and real Italian seasonings for the best results.

Fra Diavolo Seafood

Fra Diavolo Seafood

4.6 from 1744 votes

A spicy Italian-American seafood dish featuring a fiery tomato sauce with garlic, red pepper flakes, and a mix of shrimp, mussels, and clams. Served over linguine, it offers a bold and satisfying meal with a kick of heat.

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

🥘Ingredients

For the Seafood and Pasta

8 ounces linguine
1 pound large shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
1 pound clams, scrubbed

For the Fra Diavolo Sauce

3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1/2 cup dry white wine
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 cup chopped fresh parsley
2 tablespoons capers, drained (optional)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook until al dente, about 8 to 10 minutes, then drain and set aside, reserving 1/2 cup of pasta water.
3While the pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4Add the minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant but not browned.
5Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
6Add the crushed tomatoes, oregano, and salt, then bring the sauce to a gentle boil.
7Reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
8The sauce should be rich and aromatic with a visible red hue.
9Add the mussels and clams to the sauce, cover the skillet, and cook for 5 to 7 minutes over medium heat until the shells open wide.
10Discard any mussels or clams that remain closed after cooking.
11Gently stir in the shrimp, cover, and cook for 3 to 4 minutes until the shrimp turn pink and opaque throughout.
12The seafood should be tender and the sauce slightly thickened from the shellfish juices.
13Add the cooked linguine to the skillet with the seafood sauce, tossing gently to coat evenly.
14If the sauce seems too thick, add a splash of reserved pasta water until it reaches a silky consistency.
15Sprinkle with fresh parsley and capers if using, then toss once more.
16Serve immediately in warm bowls, ensuring each portion gets a generous mix of linguine, shrimp, mussels, and clams.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a milder version, reduce red pepper flakes to 1/2 teaspoon. Serve with crusty bread to soak up the flavorful sauce. Always check shellfish for freshness before cooking.

Watch Video Of How Fra Diavolo Seafood Works

I always recommend storing leftover Fra Diavolo seafood recipe in an airtight container in the refrigerator for up to 3 days – this way you can enjoy it again on another day without having to cook from scratch.

When reheating, make sure to add some extra lemon juice or olive oil to keep the flavors fresh and vibrant.

And don’t forget to serve it with some crusty bread or over rice for an authentic Italian experience!

❓ Frequently Asked Questions About Fra Diavolo Seafood

1. What is Fra Diavolo seafood recipe?

Fra Diavolo seafood recipe is a classic Italian dish made with succulent shrimp, scallops, mussels, and clams in a spicy tomato sauce.

2. Is Fra Diavolo seafood recipe suitable for vegetarians?

No, Fra Diavolo seafood recipe is not suitable for vegetarians because it contains shrimp, scallops, mussels, and clams.

3. Can I use frozen seafood for Fra Diavolo seafood recipe?

Yes, you can use frozen seafood for Fra Diavolo seafood recipe if you thaw it properly before using.

4. How do I store leftover Fra Diavolo seafood recipe?

You can store leftover Fra Diavolo seafood recipe in an airtight container in the refrigerator for up to 3 days.

5. Can I reheat Fra Diavolo seafood recipe multiple times?

No, it’s best not to reheat Fra Diavolo seafood recipe more than once or twice as the quality of the dish may suffer.

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