If you’re craving a seafood dish that’s rich, spicy, and packed with fresh ocean flavors, this Seafood Fra Diavolo recipe is an absolute winner. I love this recipe because it balances heat and tang perfectly—just enough to get your mouth watering without overwhelming the delicate seafood. You’ll find that it’s a fantastic weeknight dinner when you want something special but still straightforward to pull together.
When I first tried this Seafood Fra Diavolo recipe, I was blown away by how versatile it is. It’s great for impressing guests or enjoying a cozy night in. Plus, you get a hearty serving of pasta alongside clams, shrimp, scallops, and crab, all swimming in a bright, spicy tomato sauce. Trust me, this one is worth trying whether you’re a seasoned cook or just dipping your toes into seafood dishes.
Why You’ll Love This Recipe
- Fresh Seafood Medley: The combination of shrimp, scallops, clams, and crab creates layers of rich flavor.
- Perfectly Spicy Sauce: The crushed red pepper and pepperoncini give just the right kick without overpowering.
- Simple yet Elegant: It’s easy enough for a weeknight but impressive enough for guests.
- Comforting Pasta Dish: Tossing bucatini in the sauce makes every bite satisfying and cozy.
Ingredients You’ll Need
Choosing the freshest seafood you can find really elevates this dish. You’ll also want good-quality canned tomatoes and fresh herbs to brighten the sauce and balance the spice.
- Bucatini pasta: I love bucatini here because its hollow center soaks up the sauce beautifully.
- Olive oil: Use a good extra virgin olive oil for that fruity depth in flavor.
- Sea scallops: Look for dry-packed scallops, not soaked in anything—they sear better.
- Extra large shrimp: Peeled and deveined for easy cooking and eating.
- Kosher salt and black pepper: Essential seasoning to bring all the flavors forward.
- Shallots: They add a subtle sweetness that plays well with garlic.
- Garlic cloves: The more, the merrier, but five cloves hit the perfect savory note.
- Crushed red pepper: Adjust this to your heat preference; it gives that signature Fra Diavolo fire.
- Dried oregano: Adds a little earthiness to the tomato base.
- Whole peeled plum tomatoes: Hand crush these for texture—you’ll appreciate the rustic sauce.
- Dry white wine: This brightens the sauce and adds acidity; Sauvignon Blanc or Pinot Grigio work well.
- Littleneck clams: Fresh clams bring a briny sweetness and help build that seafood broth.
- Cooked lump crab meat: Adds a touch of sweetness and luxury to the dish.
- Pepperoncini peppers: These give a tangy zip; including the brine boosts the flavor even more.
- Chopped parsley: Fresh parsley is bright and herbaceous—a classic garnish.
- Thinly sliced basil: I like basil’s sweet aroma layering in the sauce and as a finishing touch.
Variations
I love mixing things up depending on what’s freshest or what mood I’m in, and this recipe is forgiving enough to handle that. Feel free to tailor the spice level or swap in other seafood.
- Seafood swap: I once used mussels instead of clams and it was just as flavorful—great if clams aren’t available.
- Mild version: For less heat, reduce crushed red pepper and omit pepperoncini or use mild cherry peppers.
- Vegetarian option: Leave out seafood and add hearty mushrooms or eggplant for texture and umami.
- Texture play: Try penne or rigatoni for a chunkier pasta twist that holds sauce well.
How to Make Seafood Fra Diavolo Recipe
Step 1: Cook the Bucatini Just Right
Start by boiling your bucatini pasta following the package directions until it’s al dente. I find timing is key here because you don’t want mushy pasta when it’s tossed in that spicy sauce later. Drain it but hold onto a bit of pasta water—you might want that to loosen the sauce if needed.
Step 2: Sear the Seafood with Care
Heat one tablespoon of olive oil in a large, deep pan over medium-high heat. Season your scallops and shrimp generously with salt and black pepper. You want to get a nice golden sear, so cook them about two minutes per side until just cooked through, then remove and tent with foil. This step locks in flavor and keeps your seafood tender rather than rubbery.
Step 3: Build the Flavorful Sauce Base
Add the remaining olive oil to the pan and toss in shallots, garlic, crushed red pepper, and oregano. Stir and cook until the shallots soften and the aroma fills your kitchen—about one minute. Then pour in your hand-crushed tomatoes, bring it up to a boil, and let it simmer for five minutes to thicken slightly.
Step 4: Wine, Clams & Seafood Come Together
Pour in the white wine and let it simmer for another five minutes, which brightens the sauce beautifully. Add your littleneck clams, cover the pan, and cook on medium heat for about eight minutes or until the clams open. Discard any that remain closed—they’re not safe to eat. Then stir in the crab meat, chopped pepperoncini and their brine, plus your cooked shrimp and scallops. Finish by folding in parsley and basil to add fresh herbaceous notes.
Step 5: Toss and Serve Warm
Toss your al dente bucatini gently in the spicy seafood sauce, making sure every strand glistens with that vibrant red. Plate immediately, garnishing with extra parsley and basil for a fresh finish. Serve this beauty warm and get ready for lots of compliments!
Pro Tips for Making Seafood Fra Diavolo Recipe
- Don’t Overcook Your Seafood: Seafood cooks fast, so keep a close eye and remove it as soon as it’s opaque to avoid rubbery bites.
- Hand-Crush Your Tomatoes: I learned this trick to get that perfect chunky texture and fresher taste than pre-crushed canned tomatoes.
- Save Pasta Water: Keep some pasta cooking water to loosen the sauce if it feels too thick when tossing.
- Check Clams Twice: Discard any closed clams after cooking—they’re not safe, and you don’t want a surprise bite!
How to Serve Seafood Fra Diavolo Recipe
Garnishes
I’m a sucker for fresh herbs on seafood dishes, so I always top this with extra chopped parsley and a sprinkle of basil leaves for color and brightness. A drizzle of good olive oil right before serving adds a beautiful gloss and extra flavor depth.
Side Dishes
To me, a simple mixed green salad with a lemon vinaigrette pairs perfectly here, as it cuts through the richness. Garlic bread or a crusty baguette is a must for soaking up every bit of that luscious sauce—trust me, no one should leave sauce behind!
Creative Ways to Present
For special occasions, I like to serve the Seafood Fra Diavolo over individual nest-like swirls of pasta on deep white plates—it looks restaurant-worthy and really showcases the seafood. You can also sprinkle a little grated Parmesan or a few lemon zest curls to add visual contrast and extra zing.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and try to eat within 1-2 days for the best texture and flavor. The seafood holds up surprisingly well as long as it was not overcooked initially.
Freezing
Freezing seafood fra diavolo can be tricky because seafood textures change, but if you want to freeze it, freeze just the sauce (without the cooked seafood and pasta) in a freezer-safe container. Add fresh seafood and cooked pasta when you’re ready to reheat for best results.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat with a splash of water or white wine to keep the sauce loose. Avoid the microwave to prevent overcooking the seafood. It reheats best when stirred frequently and warmed through slowly.
FAQs
-
Can I make a vegetarian version of Seafood Fra Diavolo Recipe?
Absolutely! You can replace the seafood with hearty vegetables like mushrooms, eggplants, or even artichokes. Adjust the cooking time accordingly and consider adding a splash of vegetable broth to enrich the sauce.
-
What kind of wine works best in this recipe?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds brightness without overpowering the seafood. If you prefer non-alcoholic options, a splash of white grape juice mixed with a little vinegar can work as a substitute.
-
How spicy is Seafood Fra Diavolo Recipe?
The dish is moderately spicy thanks to crushed red pepper and pepperoncini peppers. You can easily adjust the heat level by reducing the amount of crushed red pepper or skipping the pepperoncini if you want a milder flavor.
-
Can I use different pasta instead of bucatini?
Yes! While bucatini is preferred for its hollow texture, other pastas like spaghetti, linguine, or rigatoni will work beautifully. Choose a pasta that grabs the sauce well so none of that delicious flavor goes to waste.
Final Thoughts
Seafood Fra Diavolo has become one of those recipes I turn to when I want to feel like I’m indulging without a ton of fuss. It’s spicy, comforting, and loaded with fresh seafood that still tastes like you just caught it. I hope you give this recipe a try—I promise, with a little bit of care (and maybe a glass of white wine on the side), you’ll create a meal that feels like a celebration any day of the week.
Print
Seafood Fra Diavolo Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Seafood Fra Diavolo is a vibrant and spicy Italian-American pasta dish featuring bucatini tossed in a zesty tomato sauce loaded with succulent sea scallops, shrimp, littleneck clams, and lump crab meat, enhanced with fragrant herbs, garlic, and a touch of heat from crushed red pepper and pepperoncini peppers. This dish delivers a perfect balance of seafood richness and fiery flavor, great for a special dinner or entertaining guests.
Ingredients
Pasta
- 10 ounces uncooked bucatini
Seafood
- 6 ounces sea scallops
- 6 ounces peeled and deveined extra large shrimp
- 12 littleneck clams
- 6 ounces lump cooked crab meat
Sauce
- 2 tablespoons olive oil, divided
- 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 Hunt’s whole peeled plum tomatoes, crushed by hand
- 1 cup dry white wine
- 2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
- 2 tablespoons chopped parsley leaves, plus more to garnish
- 2 tablespoons thinly sliced basil, plus more to garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bucatini according to the package directions until al dente. Drain the pasta and set aside.
- Sear the seafood: Heat 1 tablespoon of olive oil in a large, high-walled pan over medium-high heat. Season scallops and shrimp with kosher salt and black pepper. Add scallops and shrimp in batches to avoid overcrowding and cook about 2 minutes per side until just cooked through. Remove seafood to a large bowl and cover loosely with foil to keep warm.
- Prepare the sauce base: In the same pan, add the remaining 1 tablespoon olive oil. Stir in finely chopped shallots, minced garlic, crushed red pepper, and dried oregano. Sauté over medium-high heat until fragrant and shallots soften, about 1 minute.
- Add tomatoes and wine: Add the hand-crushed canned plum tomatoes to the pan and bring the mixture to a boil. Let it cook for 5 minutes to thicken slightly. Then pour in the dry white wine, stirring gently, and simmer for another 5 minutes.
- Cook the clams: Add the littleneck clams to the sauce, cover the pan with a lid, reduce heat to medium, and cook for about 8 minutes until the clams open. Discard any clams that do not open.
- Combine seafood and herbs: Stir in the lump crab meat, minced pepperoncini peppers and their brine, along with the cooked shrimp and scallops. Then fold in the chopped parsley and sliced basil. Season the sauce with additional salt, pepper, and crushed red pepper to taste.
- Toss pasta with sauce and serve: Add the drained bucatini to the pan with the Fra Diavolo sauce and toss thoroughly to coat the pasta evenly. Garnish with extra parsley and basil leaves and serve warm.
Notes
- Use fresh seafood for the best flavor, but frozen can be substituted if thawed properly.
- If you prefer less heat, reduce the amount of crushed red pepper and pepperoncini peppers.
- Dry white wine adds complexity; omit or replace with seafood broth for a non-alcoholic version.
- Make sure to discard any clams that fail to open to avoid food safety issues.
- Serve with crusty bread to soak up the spicy tomato sauce.
- This dish pairs well with a crisp, chilled Italian white wine like Pinot Grigio or Vermentino.
