This seafood fra diavolo is a spicy, flavor-packed Italian classic that comes together in just 30 minutes! With tender shrimp, a savory seafood mix, and a light, garlicky tomato sauce, it’s a bold and delicious meal without the hassle.
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Why You’ll Love Fra Diavolo Pasta
If there’s one thing I can never say no to, it’s a big bowl of pasta — especially when it's loaded with a flavorful seafood mix and a spicy tomato sauce. It’s the kind of meal that feels like a special occasion but comes together in just 30 minutes, making it perfect for both weeknights and dinner parties.
And don’t even get me started on that fiery kick! There’s just enough heat to wake up your taste buds without overpowering the fresh seafood flavors. Here’s why you’ll love this Italian seafood pasta recipe as much as I do:
- Packed with flavor from the incredible sauce
- Versatile and customizable
- A beautifully balanced, chef-worthy meal at home
- So much easier to make than it looks!
Ingredient Information And Substitutions
- Shrimp- Use raw, peeled, and deveined medium shrimp for the best texture. If opting for frozen shrimp, make sure they’re fully thawed.
- Seafood mix- A pre-cooked mixed seafood blend is a great time-saver, but you can swap it for your favorite shellfish, just make sure all the shell open (dispose of any that don't).
- Linguine- This long, flat pasta is ideal for soaking up the sauce, but spaghetti, fettuccine, or even bucatini work just as well.
- Crushed tomatoes- To create a rich velvety sauce. If you only have whole canned tomatoes, crush them by hand, or blend them lightly before adding them to the pan.
- White wine- Adds depth to the sauce. A dry white wine like Pinot Grigio or Sauvignon Blanc works best. If you prefer to skip the alcohol, chicken or seafood broth makes a great substitute.
- Olive oil- To sauté the shrimp, but it also builds the sauce and adds great depth of flavor. Use any neutral oil as a substitute.
- Garlic- Fresh, finely minced, to bring a bold, aromatic flavor.
- Crushed red pepper flakes- Brings the signature spicy “Fra Diavolo” kick to the dish. You can swap it for Calabrian chili paste for a slightly smoky heat.
- Kosher salt- Enhances the flavors of the dish.
- Fresh herbs- Chopped parsley and basil add freshness to balance the rich sauce. If you don’t have fresh herbs, dried parsley and basil can work — just reduce the amount by half.
- Romano cheese- A salty and tangy touch, to finish up the dish beautifully. You can substitute with Parmesan.
How To Make Italian Seafood Pasta
Step 1- Season and sear the shrimp.
Pat the shrimp dry, season with salt and crushed red pepper, and quickly sear them in a hot skillet for one minute per side. Remove and set aside.
Step 2- Sauté the galric and deglaze.
Sauté garlic and red pepper flakes in olive oil until fragrant. Deglaze with white wine, letting it simmer for a couple of minutes to reduce slightly.
Step 4- Simmer the sauce and add the seafood.
Stir crushed tomatoes into the skillet and bring to a gentle boil. Reduce heat and let simmer for about five minutes. While the sauce is simmering, salt a big pot of boiling water and cook the linguine until it’s perfectly al dente.
Return the shrimp to the pan, along with the seafood mix, fresh parsley, and basil. Stir it all together and let it simmer for another 5 minutes until the seafood is tender and infused with flavor.
Step 6- Combine and serve.
Add the cooked linguine directly to the skillet, tossing everything together so the pasta soaks up the sauce. Stir in a splash of reserved pasta water to help bring it all together, then serve immediately with a generous sprinkle of Romano cheese on top.
Frequently Asked Questions
Fra diavolo translates to “Brother Devil” in Italian — fitting for a dish known for its bold, spicy kick! This classic sauce, made with tomatoes, garlic, and crushed red pepper, brings just the right amount of heat to complement the fresh seafood perfectly.
The crushed red pepper gives the sauce its signature heat, but you can easily adjust the spice level to your preference. If you like things milder, simply reduce the amount of red pepper or leave it out altogether.
Absolutely! Mussels, clams, scallops, or even lobster tails work beautifully. Just be sure to adjust cooking times as needed. Shellfish should be steamed until the shells open while the sauce simmers, while raw seafood should be lightly seared like the shrimp before adding it to the sauce.
Tips For Making Mixed Seafood Pasta
- Add a bit of starchy pasta water to the sauce to create a silky texture that coats the pasta beautifully.
- And don’t be afraid to simmer for a few extra minutes to help develop a richer, more well-rounded flavor.
- Seafood and pasta taste best fresh, so serve right away for optimal texture and flavor.
- Use a large skillet. This ensures the seafood cooks evenly and there’s enough room to toss everything together without overcrowding.
- Pair it right! Serve with crusty bread to soak up the extra sauce and a glass of wine for the ultimate restaurant-worthy experience.
- Change up the seafood- Shellfish should be steamed until the shells open while the sauce simmers (be sure to remove any that don't open, those are no good) while raw seafood should be lightly seared like the shrimp before adding it to the sauce.
- Ingredients to prep- If you’re using frozen seafood, make sure to thaw them ahead of time, peel garlic, and clean herbs.
- Leftover and storage- Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the dish for up to a month but keep the sauce and seafood separate. Reheat gently on the stovetop.
What To Serve With Pasta Diavolo
Since the pasta itself is the star of the show, consider serving it with a few light and fresh sides to round out the meal. Here are some of my favorites:
- Grilled Peach and Burrata Salad
- Italian Stuffed Zucchini Boats
- Sautéed Garlic Asparagus
- Grilled Artichokes
Other Pasta Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Seafood Fra Diavolo
Equipment
- 1 Skillet
Ingredients
- 1 pound Medium Shrimp thawed- Raw, Peeled & Deveined
- 1 ¼ teaspoon crushed red pepper flakes divided
- 1 teaspoon Kosher salt + more for pasta water
- 2 Tablespoons olive oil
- 5 cloves garlic minced
- ½ cup white wine
- 28 ounces crushed tomatoes
- 1 pound linguine
- 1 pound cooked seafood mix thawed
- 2 Tablespoons chopped fresh parsley
- 10 basil leaves chopped
- Romano Cheese for garnish
Instructions
- Pat dry shrimp and season with salt and ½ teaspoon crushed red pepper flakes. Start a large pot of water boiling.
- Heat oil in a large skillet until shimmering. Add shrimp in a single layer cooking for one minute per side and then remove from pan and set aside (it will not be fully cooked, this is ok- it will finish cooking later).
- Add garlic and remaining crushed red pepper flakes to pan and sauté, stirring often for one minute until fragrant. Deglaze with wine and cook for 2 minutes to reduce slightly. While the wine reduces, salt the boiling water and add the linguine to the water. Cook per package directions for al dente.
- Add crushed tomatoes to the skillet and stir to combine. Bring to a boil and reduce to medium heat. Simmer for 5 minutes.
- Add the seafood mix, shrimp, parsley and basil and stir to combine. Simmer for 5 more minutes.
- When the linguine is al dente, scoop it directly into the skillet and stir to combine. Ladle in ½ cup of of pasta water and stir to combine. Serve immediately with Romano cheese on top.
Video
Notes
- Add a bit of starchy pasta water to the sauce to create a silky texture that coats the pasta beautifully.
- And don’t be afraid to simmer for a few extra minutes to help develop a richer, more well-rounded flavor.
- Seafood and pasta taste best fresh, so serve right away for optimal texture and flavor.
- Use a large skillet. This ensures the seafood cooks evenly and there’s enough room to toss everything together without overcrowding.
- Pair it right! Serve with crusty bread to soak up the extra sauce and a glass of wine for the ultimate restaurant-worthy experience.
- Change up the seafood- Shellfish should be steamed until the shells open while the sauce simmers (be sure to remove any that don't open, those are no good) while raw seafood should be lightly seared like the shrimp before adding it to the sauce.
- Ingredients to prep- If you’re using frozen seafood, make sure to thaw them ahead of time, peel garlic, and clean herbs.
- Leftover and storage- Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the dish for up to a month but keep the sauce and seafood separate. Reheat gently on the stovetop.
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