seafood fra diavolo sauce recipe

The Best seafood fra diavolo sauce recipe

Seafood Fra Diavolo sauce is a staple in our household, and for good reason. It’s a simple yet flavorful sauce that’s packed with the essence of garlic, herbs, and red pepper flakes. I love how it elevates any seafood dish, from shrimp to scallops, and it’s a perfect addition to pasta or rice.

My kids adore it when I serve it with linguine and clams, and it’s become a staple at family gatherings. I’ve been making this recipe for years, and it never fails to impress. The key to this sauce is using high-quality ingredients, especially the garlic – don’t even think about using that pre-minced stuff from the jar!

Freshly minced garlic makes all the difference. As for the red pepper flakes, you can adjust the level of heat to your liking – my family prefers a milder version, but if you’re a spice lover, go ahead and add more. The best part about this recipe is how easy it is to make – just sauté some garlic and onions until they’re soft and fragrant, then add in your seafood of choice and let it simmer until everything is cooked through.

Serve over pasta or rice, and you’re good to go. My kids always ask for seconds (and sometimes even thirds!) , so I know we’re doing something right.

And let me tell you – this sauce freezes beautifully, so you can make a big batch and store it in the freezer for future meals.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Seafood Fra Diavolo Sauce Works

To store leftover seafood fra diavolo sauce, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to two days.

When reheating, do it gently on the stovetop over low heat to avoid overcooking the seafood. If you have leftover pasta, store it separately and toss it with a little olive oil to prevent sticking.

To serve, reheat the sauce and then add the pasta directly to the pan, stirring until heated through. This dish is perfect for family gatherings because it is easy to scale up and everyone loves the combination of spicy tomato sauce and tender seafood.

I often serve it with a simple green salad and a glass of crisp white wine for a complete meal that feels special without being fussy.

❓ Frequently Asked Questions About Seafood Fra Diavolo Sauce

1. What seafood works best in fra diavolo sauce?

Shrimp, mussels, clams, and scallops are the most common choices. You can also use lobster or crab if you want something more indulgent. The key is to use fresh seafood and not overcook it. I usually stick with shrimp and mussels because they cook quickly and are easy to find at any grocery store.

2. Can I make seafood fra diavolo sauce ahead of time?

You can make the tomato base up to two days in advance and store it in the refrigerator. When you are ready to serve, reheat the sauce and add the seafood just before serving. This way the seafood stays tender and does not become rubbery. I often do this on busy weeknights to save time.

3. How spicy is fra diavolo sauce?

The heat level depends on how much crushed red pepper you add. For a mild version, use just a pinch. For a spicier sauce, use up to a teaspoon. I usually start with half a teaspoon and adjust based on who is eating. You can also serve extra red pepper flakes on the side for those who want more heat.

4. What pasta goes best with seafood fra diavolo?

Linguine or spaghetti are classic choices because they hold the sauce well. You can also use fettuccine or even penne. The important thing is to cook the pasta al dente and reserve some pasta water to thin the sauce if needed. I always toss the pasta with the sauce for a minute before serving to help it absorb the flavors.

5. Can I make this recipe without wine?

Yes, you can skip the white wine or substitute it with seafood stock or chicken broth. The wine adds acidity and depth, but the dish will still be delicious without it. I have made it both ways and my family does not notice the difference when I use broth instead.