Seafood Fra Diavolo – A Bold, Restaurant-Style Italian Classic

Seafood Fra Diavolo brings together briny shellfish, tender pasta, and a fiery tomato sauce that feels both elegant and comforting. This Seafood Fra Diavolo recipe balances heat, acidity, and fresh herbs for a dish that tastes straight out of a coastal Italian kitchen. Whether you plan a quiet weekend dinner or a special occasion meal, this Seafood Fra Diavolo delivers rich flavor, satisfying texture, and an unforgettable finish that makes every bite count.

Story & Introduction

Seafood Fra Diavolo has always been my go-to choice when I want an Italian seafood dinner that feels impressive without being complicated. I first cooked Seafood Fra Diavolo on a chilly evening when I wanted something warming but still bright and fresh. The spicy tomato sauce simmered while the clams steamed open, and the kitchen filled with a garlicky aroma that promised comfort. Over time, I refined this Seafood Fra Diavolo to highlight the seafood rather than overpower it, which makes it perfect for italian seafood dinner nights and even relaxed date night recipes at home.

Seafood Fra Diavolo

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• Author: Emily Carter
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

Seafood Fra Diavolo with shrimp, scallops, clams, and crab tossed in a spicy tomato wine sauce and served over bucatini pasta.

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Ingredients

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• 10 ounces uncooked bucatini
• 2 tablespoons olive oil, divided
• 6 ounces sea scallops
• 6 ounces peeled and deveined extra large shrimp
• Kosher salt and black pepper, to taste
• 2 large shallots, finely chopped
• 5 garlic cloves, minced
• 1/2 teaspoon crushed red pepper, plus more to taste
• 1/2 teaspoon dried oregano
• 1 (28-ounce) can whole peeled plum tomatoes, crushed by hand
• 1 cup dry white wine
• 12 littleneck clams
• 6 ounces lump cooked crab meat
• 2 tablespoons minced pepperoncini peppers
• 1 tablespoon pepperoncini brine
• 2 tablespoons chopped parsley
• 2 tablespoons thinly sliced basil

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Instructions

1. Cook the bucatini according to package directions until al dente, then drain and set aside.
2. Heat 1 tablespoon olive oil in a large pan and season shrimp and scallops with salt and pepper.
3. Sear shrimp and scallops briefly until just cooked, then transfer to a bowl and keep warm.
4. Add remaining olive oil to the pan and cook shallots, garlic, crushed red pepper, and oregano until fragrant.
5. Stir in crushed tomatoes and simmer, then add white wine and cook a few minutes more.
6. Add clams, cover, and cook until they open; discard any that remain closed.
7. Stir in crab meat, pepperoncini peppers and brine, then return shrimp and scallops to the pan.
8. Add parsley and basil, adjust seasoning, and toss with cooked bucatini.
9. Garnish with additional herbs and serve warm.

Notes

1. Use the freshest seafood available for best flavor.
2. Do not overcook the shrimp and scallops to keep them tender.
3. Adjust crushed red pepper to control the heat level.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 9 g
• Sodium: 820 mg
• Fat: 18 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 72 g
• Fiber: 6 g
• Protein: 38 g
• Cholesterol: 145 mg

Ingredients

This Seafood Fra Diavolo relies on quality seafood, pantry staples, and fresh herbs that work together to build depth and balance.

• 10 ounces uncooked bucatini

• 2 tablespoons olive oil, divided

• 6 ounces sea scallops

• 6 ounces peeled and deveined extra large shrimp

• Kosher salt and black pepper, to taste

• 2 large shallots, finely chopped

• 5 garlic cloves, minced

• ½ teaspoon crushed red pepper, plus more to taste

• ½ teaspoon dried oregano

• 1 (28-ounce) can whole peeled plum tomatoes, crushed by hand

• 1 cup dry white wine

• 12 littleneck clams

• 6 ounces lump cooked crab meat

• 2 tablespoons minced pepperoncini peppers, plus 1 tablespoon brine

• 2 tablespoons chopped parsley leaves, plus more for garnish

• 2 tablespoons thinly sliced basil, plus more for garnish

Step-by-Step Instructions

Preparing the Ingredients

Begin by patting the scallops and shrimp completely dry, which helps them sear instead of steam. Finely chop the shallots, mince the garlic, and measure out all spices and herbs so everything stays within reach. Scrub the clams under cold water and discard any with cracked shells. Crushing the tomatoes by hand creates a rustic texture that works perfectly for tomato pasta sauce.

Cooking Instructions

Cook the bucatini in generously salted water until just al dente, then drain and set aside. Heat one tablespoon of olive oil in a wide pan over medium-high heat, season the shrimp and scallops, and sear them quickly until just cooked, then transfer them to a bowl. Add the remaining oil, cook the shallots, garlic, crushed red pepper, and oregano until fragrant, then add tomatoes and simmer briefly. Pour in the wine, simmer again, add clams and cover until they open, then fold in crab, pepperoncini, seafood, and herbs before tossing everything with the pasta for a classic spicy seafood pasta finish.

Tips for Perfect Results

Common Mistakes to Avoid

Overcooking the seafood remains the most frequent issue with shrimp and scallop pasta, so remove shellfish as soon as it turns opaque. Avoid boiling the sauce too aggressively, since that can dull the tomato flavor. Skipping pasta water can also leave the sauce too thick, so keep a splash handy if needed.

Pro Tips for Better Flavor

Use a dry white wine with good acidity to balance the richness of the seafood. Fresh herbs added at the end keep the dish lively and aromatic. If you enjoy extra heat, increase crushed red pepper gradually so the spice builds without overpowering the seafood.

Serving and Storage

How to Serve

Serve Seafood Fra Diavolo immediately in warm bowls, topped with fresh parsley and basil. Crusty bread on the side helps soak up the sauce, while a simple green salad adds contrast. This dish pairs beautifully with chilled white wine for a polished but relaxed meal.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat with a splash of water or broth. Avoid microwaving too long, since that can toughen the seafood.

Frequently Asked Questions

Can I adjust the spice level?

Yes, you can easily control the heat by reducing or increasing the crushed red pepper. Start mild, then add more once the sauce simmers so you taste as you go.

Can I substitute different seafood?

Absolutely. Mussels, calamari, or lobster work well as substitutes, as long as you adjust cooking times so everything stays tender.

What pasta works best if I lack bucatini?

Spaghetti or linguine both hold the sauce well and provide a similar texture, making them excellent alternatives.

Conclusion

Seafood Fra Diavolo proves that bold flavor does not require complicated techniques. With fresh seafood, a lively sauce, and careful timing, this dish delivers restaurant-quality results at home. If you want a pasta recipe that feels special yet approachable, give this Seafood Fra Diavolo a place in your regular rotation.

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