Seafood Fra Diavolo 🍤🦑🔥 Spicy, Garlicky Red Sauce With Mixed Seafood and Serious Heat

This is Italian-American comfort with a devilish streak — “Fra Diavolo” literally means “Brother Devil,” and this dish lives up to the name with bold tomato flavor, garlic, chili heat, and a medley of seafood all tangled in pasta.

It’s briny, spicy, saucy, and built for those who like their marinara with a punch. Serve it with a cold drink and a warm hunk of bread — you’ll need both.

Ingredients (Serves 3–4)

Seafood mix (choose your favorites, ~1 lb total):

  • ½ lb large shrimp, peeled and deveined
  • ½ lb squid rings or scallops (or a combo)
  • Optional: 6–8 mussels or clams, scrubbed

For the pasta & sauce:

  • 8 oz linguine, spaghetti, or bucatini
  • 3 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • ¼ tsp red pepper flakes (or more to taste)
  • ½ tsp chili paste (Calabrian, harissa, or tomato chili blend) — optional
  • ½ cup dry white wine
  • 1 can (14 oz) crushed tomatoes or passata
  • Salt and pepper, to taste
  • 1 tbsp chopped parsley or basil
  • Zest of ½ lemon (optional)

To finish:

  • Extra chili flakes or chili oil
  • Fresh herbs for garnish
  • Crusty bread (highly encouraged)

Instructions

Step 1: Cook the Pasta

Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water before draining.

Step 2: Sear the Seafood

Heat 1 tbsp olive oil in a large skillet over medium-high.
Sear shrimp and squid for 1–2 minutes until just cooked. Remove and set aside.
If using mussels or clams, steam them separately in white wine until they open. Discard any that don’t.

Step 3: Build the Sauce

Add remaining olive oil to the same skillet. Sauté garlic and chili flakes until fragrant (about 1 minute). Stir in chili paste if using.

Deglaze with white wine. Let it bubble for 2–3 minutes to cook off the alcohol. Stir in crushed tomatoes. Simmer 8–10 minutes until slightly thickened.

Season with salt and pepper. Add lemon zest if using.

Step 4: Combine

Return seafood to the sauce and cook for 1–2 minutes to heat through. Add drained pasta and toss to coat. Add pasta water as needed to loosen.

Finish with chopped herbs and a final hit of chili oil or flakes if desired.

Flavor Variations

  • Go smoky: Add smoked paprika or use fire-roasted tomatoes
  • Make it richer: Swirl in 1 tbsp butter before serving
  • Add depth: Stir in a splash of clam juice or anchovy paste at the start
  • Seafood swap: Use crab, lobster chunks, or firm fish like cod

Pro Tips

  • Don’t overcook the seafood — add it late and gently reheat
  • White wine should reduce before tomatoes go in — it builds base flavor
  • For max texture, sear seafood in batches and return it at the end
  • Always reserve pasta water — it turns the sauce glossy and helps it cling
  • Want extra punch? Use fresh chili or sautéed Calabrian chilies instead of flakes

Final Thoughts

Seafood Fra Diavolo is a spicy, saucy tangle of bold flavors — rich tomato, briny seafood, garlic, and chili all firing together. It’s not subtle, and that’s the point. Serve it hot, loud, and proud with extra bread to chase the heat.

Boil it. Sear it. Bring the fire. 🍤🔥🍝🦑

🦐 More Coastal Seafood Recipes

From cozy casseroles to zesty grilled fish and elegant seafood pastas, this collection of Seafood Recipes covers every ocean-inspired craving — whether you’re planning a dinner party or a quick weeknight win.

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