Seafood Fra Diavolo
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.
Servings 6 servings
Calories 450kcal
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.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 83g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1051mg | Potassium: 1536mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2053IU | Vitamin C: 30mg | Calcium: 71mg | Iron: 5mg