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Seafood Linguine Fra Diavolo Recipe

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4 from 38 reviews

Seafood Linguine Fra Diavolo is a vibrant Italian-American pasta dish that combines linguine with a spicy marinara sauce and a medley of fresh seafood such as shrimp, scallops, and calamari. Sautéed with crushed red pepper flakes and tossed in a rich, flavorful tomato sauce, this dish offers a perfect balance of heat and savory goodness, making it an ideal choice for a quick yet impressive weeknight dinner.

  • Total Time: 20 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 16 oz. linguine (or another long pasta shape, such as fettuccini or spaghetti)
  • kosher salt (for pasta water)

Seafood

  • 1 – 1 1/2 lb. seafood (such as shrimp, scallops, and/or calamari)

Sauce & Seasonings

  • 2 tablespoons extra-virgin olive oil
  • 1/2-1 teaspoon crushed red pepper flakes (depending on desired spiciness)
  • 24 oz. marinara sauce (about 2 1/2 cups)
  • 2 tablespoons chopped fresh parsley (optional)

To Serve (Optional)

  • olive oil
  • additional parsley
  • grated parmesan cheese
  • black pepper
  • additional crushed red pepper

Instructions

  1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions until one minute before al dente. Drain when ready but reserve 1/2 cup of pasta cooking water.
  2. Prepare Seafood: Pat the seafood dry using paper towels. If using frozen seafood, ensure it is fully defrosted before cooking to prevent excess moisture.
  3. Sauté Seafood and Pepper Flakes: Heat 2 tablespoons of extra-virgin olive oil in a large deep skillet or pot over medium heat. Add the seafood and crushed red pepper flakes (between 1/2 to 1 teaspoon based on heat preference). Sauté until the seafood is cooked through, about 5 to 6 minutes, or if pre-cooked seafood is used, heat until warmed, approximately 3 to 4 minutes.
  4. Add Sauce and Parsley: Pour the marinara sauce into the skillet with the seafood and stir in the fresh parsley, if using. Heat the mixture thoroughly. If this finishes before the pasta, turn off the heat and cover to keep warm.
  5. Toss Pasta with Sauce: Using tongs, transfer the linguine directly into the skillet with the seafood sauce, along with 1/2 cup of reserved pasta water. Toss to coat the pasta evenly with the sauce. Cook over medium heat for an additional 1 to 2 minutes until the pasta reaches al dente texture and the sauce thickens to coat the noodles nicely. Add more pasta water in 1/4 cup increments if the sauce appears too dry.
  6. Serve: Plate the seafood linguine and finish with an extra drizzle of olive oil, grated parmesan cheese, fresh parsley, freshly ground black pepper, and more crushed red pepper flakes as desired for added flavor and heat.

Notes

  • Use any combination of shrimp, scallops, and calamari for the seafood mix, adjusting quantities to total 1 to 1 1/2 pounds.
  • If using frozen seafood, defrost completely and pat dry to avoid excess water diluting the sauce.
  • You can substitute linguine with other long pasta shapes such as fettuccine or spaghetti.
  • Adjust crushed red pepper flakes based on your spice tolerance to make the dish milder or spicier.
  • Reserved pasta water helps in loosening and thickening the sauce for clinging better to pasta.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/seafood-linguine-fra-diavolo-recipe/