When the weather turns chilly, nothing warms the heart like a steaming bowl of Seafood Fra Diavolo. The vibrant aroma of garlic mingled with the enticing hint of crushed red pepper sweeps through my kitchen, conjuring memories of coastal dinners shared with friends. One evening, I decided to bring that essence home, blending pasta with fresh seafood to create a dish that’s as colorful as it is comforting.
This recipe is a delightful balance of flavors, showcasing succulent scallops, tender shrimp, and briny clams, all nestled in a spicy tomato sauce that dances over a bed of bucatini. With just a handful of ingredients, you can impress your dinner guests or simply treat yourself to a special weeknight meal. So, let’s dive into this seafood feast that promises not just to satisfy your cravings but to bring a taste of the ocean right to your dinner table!
Why is Seafood Fra Diavolo a Must-Try?
Flavor-packed: This dish boasts a rich blend of spices, making each bite a burst of flavor that excites the palate.
Quick and Easy: Made in just 30 minutes, it’s perfect for busy weeknights when you crave something special without hours in the kitchen.
Impressive Presentation: The colorful medley of seafood and vibrant sauce makes it look gourmet—ideal for entertaining!
Versatile Ingredients: Feel free to swap in your favorite seafood—this recipe is flexible to accommodate whatever you love.
Satisfying Comfort: Cozy up with this hearty dish, as the combination of pasta and seafood delivers ultimate comfort on chilly nights.
Try pairing it with a side of garlic bread for a perfect Italian dinner experience!
Seafood Fra Diavolo Ingredients
For the Pasta
• Uncooked bucatini – a spaghetti-like pasta that holds sauce beautifully; feel free to substitute with linguine or fettuccine.
For the Seafood
• Sea scallops – add a luxurious texture; ensure they’re dry-packed for the best sear.
• Extra large shrimp – opt for fresh or frozen, peeled and deveined for convenience.
• Littleneck clams – their briny flavor enhances the dish; choose clams that are tightly closed.
• Lump cooked crab meat – adds richness; canned version works if fresh isn’t available.
For the Sauce
• Olive oil – use for sautéing; a high-quality extra virgin olive oil enhances flavor.
• Shallots – add a mild onion flavor; can be substituted with onions if needed.
• Garlic cloves – minced garlic elevates taste; feel free to increase according to preference.
• Crushed red pepper – brings the heat; adjust to your spice tolerance.
• Dried oregano – a classic herb that complements the seafood perfectly.
• Canned whole peeled plum tomatoes – hand-crushed for a fresh tomato flavor; opt for San Marzano for the best results.
• Dry white wine – enhances the sauce; choose a wine you enjoy drinking.
• Pepperoncini peppers – add tanginess and a bit of heat; optional if you prefer milder flavors.
• Parsley leaves – fresh herbs brighten the dish; sprinkle extra for garnish.
• Basil – adds aromatic freshness; use both chopped and as a garnish for a lovely presentation.
With these Seafood Fra Diavolo ingredients, you’re well on your way to creating a marvelous dish that will impress your family and friends alike!
How to Make Seafood Fra Diavolo
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Cook the Pasta: Begin by cooking the bucatini in a large pot of boiling salted water according to the package directions. Once al dente, drain and set aside.
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Sear the Seafood: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Sear for about 2 minutes per side until just cooked through, then transfer to a large bowl and tent with foil to keep warm.
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Sauté Aromatics: In the same pan, add the remaining tablespoon of olive oil. Stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute.
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Add Tomatoes: Pour in the hand-crushed tomatoes and bring to a vigorous boil. Let it simmer for about 5 minutes to meld the flavors beautifully.
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Incorporate Wine: Carefully pour in the dry white wine and continue to cook for another 5 minutes, allowing the alcohol to evaporate, leaving behind a rich taste.
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Steam the Clams: Add the littleneck clams to the pan and cover. Reduce the heat to medium, steaming the clams for about 8 minutes, or until they open completely. Discard any unopened clams to ensure freshness.
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Mix in Crab and Seafood: Stir in the lump crab meat, minced pepperoncini, and the reserved shrimp and scallops. Add the chopped parsley and basil. Taste and adjust seasonings as desired.
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Combine with Pasta: Toss the bucatini in the rich Fra Diavolo sauce until evenly coated. Serve warm, garnished with additional parsley and basil for a fresh finish.
Optional: Serve with crusty garlic bread for an extra touch of indulgence.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Seafood Fra Diavolo
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the sauce moist.
Freezer: For longer storage, freeze the Seafood Fra Diavolo in a freezer-safe container for up to 3 months. It’s best to freeze the seafood separately from the pasta to maintain texture.
Thawing: Thaw in the refrigerator overnight before reheating to ensure even heating, and avoid overcooking the seafood when warming.
Reheating: Reheat in a skillet over medium heat, stirring gently, until warmed through, adding a little olive oil or broth to revitalize the sauce if needed.
What to Serve with Seafood Fra Diavolo?
A bowl of Seafood Fra Diavolo deserves the perfect companions to create a memorable meal experience.
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Garlic Bread: The crunchy, buttery goodness of garlic bread pairs beautifully, perfect for dipping into the rich sauce. It’s a classic choice that every seafood lover will appreciate!
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Simple Arugula Salad: A light, peppery salad adds a fresh contrast to the robust flavors of the dish. Toss with a light lemon vinaigrette for a refreshing bite.
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Roasted Vegetables: Roasting seasonal vegetables brings out their sweetness and provides a delightful texture that complements the seafood. Think zucchini, bell peppers, and asparagus for an inviting side.
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White Wine: A chilled glass of dry white wine, like Sauvignon Blanc, enhances the dish’s seafood flavors and brings out the acidity of the tomatoes, making each bite delightful.
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Lemon Sorbet: For dessert, a light lemon sorbet offers a refreshing palate cleanser that leaves a zesty finish, closing your meal on a bright note.
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Crusty French Baguette: The rustic texture of a fresh baguette invites guests to soak up every bit of that luscious sauce, ensuring nothing goes to waste.
These pairings not only enhance your Seafood Fra Diavolo experience but also create a well-rounded meal that will impress family and friends alike.
Make Ahead Options
These Seafood Fra Diavolo components are perfect for meal prep! You can cook the bucatini up to 24 hours in advance and toss it lightly in olive oil to prevent sticking. Additionally, you can prepare the seafood mixture (searing the scallops and shrimp) and store it in an airtight container in the refrigerator for up to 3 days. To maintain quality, ensure the seafood is well-covered to prevent drying out. When ready to serve, simply reheat the seafood in the pan with the sauce, adding the clams and crab meat to finish. This way, you’ll have a delicious, restaurant-quality meal with minimal effort on busy weeknights!
Expert Tips for Seafood Fra Diavolo
- Choose Fresh Seafood: Prioritize fresh scallops and shrimp for the best flavor; frozen seafood can work but may lack the same texture.
- Don’t Overcook: Pay attention when cooking the scallops and shrimp. They cook quickly, so remove from heat as soon as they are opaque to maintain tenderness.
- Adjust Spice Levels: If you prefer a milder dish, start with less crushed red pepper and gradually add more to taste, ensuring the Seafood Fra Diavolo suits your spice level.
- Quality Ingredients: Use high-quality olive oil and plum tomatoes to enhance the dish’s overall flavor; fresh herbs really make a difference too.
- Serve Immediately: This dish is best enjoyed fresh out of the pan. Avoid letting it sit too long to preserve the integrity of the seafood and pasta.
Seafood Fra Diavolo Variations
Feel empowered to play with flavors and textures to make this dish all your own!
- Spicy Kick: Increase crushed red pepper for a bolder heat, adding a tasty dimension to every bite.
- Vegetarian Twist: Substitute seafood with diced eggplant and zucchini, simmering until tender for a hearty and filling option.
- Gluten-Free Alternative: Use gluten-free pasta like brown rice or chickpea pasta, ensuring everyone can indulge in this delight.
- Citrus Zest: Add a squeeze of lemon or lime juice just before serving to brighten the flavors and enhance freshness.
- Herb Variations: Experiment with fresh dill or thyme in place of basil for a unique herbaceous touch; it adds a new flavor profile!
A little creativity goes a long way in making this dish your own. Adjust these ideas to suit your preferences for a unique and satisfying seafood experience!
Seafood Fra Diavolo Recipe FAQs
How do I choose the right seafood for my Seafood Fra Diavolo?
Absolutely! When selecting seafood, look for fresh, firm scallops and shrimp that have a mild ocean scent. If using clams, choose those that are tightly closed. If you can’t find fresh, opt for frozen seafood, but ensure it’s high quality.
How should I store leftovers of Seafood Fra Diavolo?
After enjoying your meal, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to keep the sauce moist and delicious.
Can I freeze Seafood Fra Diavolo?
Yes, absolutely! To freeze, first let the dish cool completely. I recommend storing the seafood separately from the bucatini to maintain their textures. Use a freezer-safe container and it can last for up to 3 months.
What’s the best way to reheat frozen Seafood Fra Diavolo?
To reheat, first, thaw the dish overnight in the refrigerator. Then, heat a skillet over medium heat and gently stir the seafood until warmed through. You may want to add a splash of olive oil or broth to the sauce to bring it back to life. Just be careful not to overcook the seafood during reheating!
Are there any dietary considerations for Seafood Fra Diavolo?
Yes! If you or your guests have shellfish allergies, it’s better to substitute the seafood for options like chicken or tofu, and adjust the cooking time accordingly. Additionally, if you’re serving this dish to children or those sensitive to spice, start with less crushed red pepper and gradually adjust to suit everyone’s taste.
What should I do if my clams don’t open while cooking?
Check that your clams are fresh; those that don’t open should be discarded. This is essential for safety and freshness! Remember to discard any clams that remain tightly closed after steaming, as they may not be safe to eat.
Delicious Seafood Fra Diavolo: A Spicy Homemade Delight
Ingredients
Equipment
Method
- Cook the Pasta: Begin by cooking the bucatini in a large pot of boiling salted water according to the package directions. Once al dente, drain and set aside.
- Sear the Seafood: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Sear for about 2 minutes per side until just cooked through, then transfer to a large bowl and tent with foil to keep warm.
- Sauté Aromatics: In the same pan, add the remaining tablespoon of olive oil. Stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute.
- Add Tomatoes: Pour in the hand-crushed tomatoes and bring to a vigorous boil. Let it simmer for about 5 minutes to meld the flavors beautifully.
- Incorporate Wine: Carefully pour in the dry white wine and continue to cook for another 5 minutes, allowing the alcohol to evaporate, leaving behind a rich taste.
- Steam the Clams: Add the littleneck clams to the pan and cover. Reduce the heat to medium, steaming the clams for about 8 minutes, or until they open completely. Discard any unopened clams to ensure freshness.
- Mix in Crab and Seafood: Stir in the lump crab meat, minced pepperoncini, and the reserved shrimp and scallops. Add the chopped parsley and basil. Taste and adjust seasonings as desired.
- Combine with Pasta: Toss the bucatini in the rich Fra Diavolo sauce until evenly coated. Serve warm, garnished with additional parsley and basil for a fresh finish.
