Seafood Fra Diavolo with Pasta
Dive into the bold and spicy flavors of Seafood Fra Diavolo with Pasta, a fiery Italian-American classic that’s perfect for seafood lovers! This dish combines tender shrimp, scallops, mussels, and clams in a robust tomato-based sauce infused with garlic, white wine, and a kick of crushed red pepper for a touch of heat. Tossed with al dente spaghetti or linguine and fresh parsley, this vibrant recipe offers the perfect balance of heat and savory richness. Ready in just 50 minutes, it’s an easy yet elegant option for weeknight dinners or special occasions. Serve it with crusty bread to soak up the fragrant sauce and transport your taste buds to the coastal kitchens of Italy! Keywords: seafood fra diavolo, spicy pasta dish, seafood linguine, Italian seafood recipes.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 teaspoon Crushed red pepper flakes
- 1 cup White wine
- 28 ounces Canned crushed tomatoes
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 pound Peeled and deveined shrimp
- 0.5 pound Sea scallops
- 1 pound Fresh mussels, cleaned
- 1 pound Clams, cleaned
- 0.25 cup Fresh parsley, chopped
- 12 ounces Spaghetti or linguine
- (as needed) Water for cooking pasta
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the minced garlic and crushed red pepper flakes to the skillet, and sauté for 1-2 minutes until fragrant.
Pour in the white wine and stir, scraping up any bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Add the crushed tomatoes, salt, black pepper, and oregano. Stir well and bring the sauce to a simmer. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
Increase the heat to medium and add the cleaned mussels and clams to the sauce. Cover the skillet and cook for 5-7 minutes, or until the shells open. Discard any shells that do not open.
Add the shrimp and scallops to the skillet. Stir gently and cook for an additional 4-5 minutes, or until the shrimp turn pink and opaque, and the scallops are cooked through.
Stir in the chopped parsley and adjust seasoning as needed.
Add the cooked pasta to the skillet with the seafood and sauce. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.3 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 274 mg | 21% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
