Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (2024)

This Seafood Fra Diavolo recipe is a delicious restaurant worthy seafood dinner that can be made in the comfort of your own home. A spicy tomato-based sauce, it is easy, comforting and totally delicious.

Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (1)

This Seafood Fra Diavolo Recipe is one of my favorite seafood pasta recipes. I had it first in college and started to make it at home. It’s the perfect combination of sweet and spicy at the same time.

What's In This Article

What does Fra Diavolo Mean?

I know the term “Fra Diavolo” isn’t a very common word in the states, but that isn’t so true in other areas of the world, like Italy where this sauce comes from.

So what does Fra Diavolo mean? Fra Diavolo means “brother devil” and the term can be added to any dish that is spicy. Diavolo paired with many dishes means devilish or spicy.

Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (2)

There are many ways to make it, but most commonly crushed tomatoes, onions, garlic and crushed red pepper, also known as red pepper flakes. Some people like to add white wine or even red wine to balance the sophsiticated flavor profile. But I have another trick up my sleeve… read on.

What Does Fra Diavolo Taste Like?

Fra diavolo sauce is initially spicy with a sweet aftertaste. You’ll see it most commonly over pasta, but it can be used on pizza, calzones, stromboli or as a dipping sauce. Really any place a traditional marinara sauce is called for, you can use fra diavolo sauce instead.

Seafood Fra Diavolo is a meal we typically eat in the colder months, but it can be served any time of year. I make it it in a jumbo size stock potSeafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (3) and then freeze it in batches before I add seafood, which is only in the last 30 minutes of cooking.

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What is the Difference Between Fra Diavolo or Arrabiata?

The two are very similar. In fact, some beleive that fra diavolo is just a spicy shrimp recipe that is more Italian-American than actual authentic Italian, but arrabiata (translates to “angry”) is very much Italian.

Depending on what region you are in, some arrabiata sauces are made with olives, capers or basil, whereas fra diavolo is never made with these ingredients.

Fra diavolo is most commonly served with shrimp or lobster, but arrabiata is thought of as a vegetarian dish with no protein.

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Ingredients for Fra Diavolo

The list is short and reminescest of a classic marinara sauce, but with 3 ingredients that make it unique.

  • Olive Oil– Our olive of choice for a base sauce with any Italian recipe. Feel free to use other types of neutral oil. My second pick would be grape seed or avocado oil.
  • White Onion– Yellow or sweet onion will also work.
  • Garlic– I use 5 cloves, which some have told me is “too much” but I measure garlic with my heart and honestly, this probably is less than I throw in. Please use fresh garlic for full flavor.
  • Tomato puree– This is plain tomato sauce with no added flavors.
  • Diced tomatoes– I like a little tomatoey texture to go along with the puree.
  • Crushed Red Pepper Flakes– Some just call this crushed red, this is what gives my fra diavolo recipe spicy. Some folks prefer to use fresh peppers, but my family has always used dry. Use more or less based on your spice preference.
  • Italian Seasoning- A blend of dried spices, sure fresh can be used, but this is my time-saving sauce, not a long simmering Sunday sauce.
  • Sugar– To balance the acidity and leave a sweet aftertaste from heat.
  • Tomato Paste- Yes, there are three types of tomato in this sauce. Tomato pasta is a highly concentrated tomato paste and since this sauce doesn’t simmer for long periods, it helps bring out the natural flavors.
  • Baking Soda– Say what? We aren’t making cookies! Baking soda balances out the tart (yes, so does the sugar) but for this sauce balance it pivotal so I use both. It raises the pH, making it less acidic.
  • Cooked Seafood- As long as you have the right amount, you can use virtually type of seafood you prefer- all the same kind or a variety, which would make it a frutti de mar.
  • Pasta of Choice- Literally any type or shape of pasta works! I’ve even seen this fra diavolo served over al dente rice.
  • Parmesan cheese & Parsley– Used for garnish and a touch of flavor, feel free to add more or omit.
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How To Make Seafood Fra Diavolo

  1. Saute the onion in olive oil until soft, add the garlic, sauteing for one more minute. Using a heavy bottom saucepan or Dutch oven so the sauce has less chance of burning. It is also a lot in the way of volume, so use something large.
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  1. Add the tomato puree, crushed tomatoes, crushed red pepper, Italian seasoning, sugar and tomato paste, stir well. Reduce heat to the low and simmer for 20 minutes, stirring periodically so it doesn’t scald.
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  1. Stir in the baking soda. It will fizz a little, continue to stir until the fizzing stops, then add the cooked seafood.
  2. Serve sauce over pasta of choice and garnish with parmesan cheese and parsley, if desired.
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What Seafood for Fra Diavolo?

The beauty of this recipe is that nearly anytype of seafood works in this spicy sauce. If you are just using one type, then it will cook at the same rate and can be just added to the hot sauce raw, but when I make it a seafood medley, I cook the seafood ahead of time so it is all cooked perfectly.

The only types of seafood that can be a little more challenging is actual fish. If using fish, then cook it and ladle it over the fish instead of putting it directly into the sauce. Here are some of my other go-tos.

  • Shrimp
  • Scallops
  • Calamari
  • Lobster
  • Langostinos
  • Mussels
  • Clams
  • Lump crab meat

Sometimes you can even find a blend in the freezer section at the grocery store! Don’t knock frozen seafood, it is often frozen at a point that is more fresh than some seafood counters.

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Storage & Freezing

Storage: Store in an airtight container in the refrigerator for up to 3 days. I don’t like to keep seafood longer than 3 days.

Freezer: This sauce can be frozen, but I advise against freezing previously frozen seafood. So only do this if you used fresh seafood. Freeze for up to 6 months, thaw in the fridge overnight or as a giant cube in a covered saucepan over low heat.

Freeze only the sauce, not with the pasta.

How do I reheat fra diavolo? The best way is over medium heat in a saucepan on the stove. But let’s get real… most of us will use the microwave and that is fine. Be mindful that any reheated seafood has the tendency to be a little rubbery and there is no way around that.

Can I make fra diavolo ahead of time? Fra diavolo sauce can be made in advance and in fact, tastes best a day later when the flavors really have time to marry. I would refrain from adding seafood until reheating and ready to serve because it tends to get rubbery when cooked twice.

Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (11)

More Easy Seafood Recipes

  • Italian Seafood Stew
  • Classic Seafood Paella
  • Grilled Lobster Tails

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Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (16)

Seafood Fra Diavolo Recipe

4.33 from 40 votes

Sweet and spicy tomato-based sauce simmered with tender seafood like shrimp, scallops, calamari and more.

Prep Time: 30 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 30 minutes mins

Servings: 8

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Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 white onion chopped
  • 5 garlic cloves crushed
  • 29 ounces tomato puree
  • 14 ounces diced tomatoes , not drained
  • 1 tablespoon crushed red pepper depending on your spice level
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar
  • 2 tablespoons tomato paste
  • 1/4 teaspoon baking soda
  • 1 pound seafood , cooked, shelled and deveined, if necessary
  • Pasta of Choice cooked
  • parmesan cheese and parsley , for serving

Instructions

  • In a large Dutch oven or large pot, heat the olive oil over medium-high heat. Saute the onion until soft, add the garlic, sauteing for one more minute.

  • Add the tomato puree, crushed tomatoes, crushed red pepper, Italian seasoning, sugar and tomato paste, stir well. Reduce heat to the low and simmer for 20 minutes, stirring sporadically.

  • Stir in the baking soda. It will fizz a little, continue to stir until the fizzing stops, then add the cooked seafood.

  • Serve sauce over pasta of choice and garnish with parmesan cheese and parsley, if desired.

  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 454 kcal, Carbohydrates: 43 g, Protein: 35 g, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 417 mg, Sodium: 1320 mg, Potassium: 850 mg, Fiber: 4 g, Sugar: 32 g, Vitamin A: 1070 IU, Vitamin C: 31.6 mg, Calcium: 308 mg, Iron: 6.6 mg

Author: Jessica Formicola

Calories: 454

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: fra diavlo sauce

Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Seafood Fra Diavolo Recipe - A Tasty Spicy Pasta Recipe (2024)

FAQs

What does fra diavolo mean in Italian? ›

Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil.

What's the difference between arrabiata sauce and fra diavolo sauce? ›

Both of these spicy red sauces are prepared similarly, but arrabbiata tends to be more like a marinara whereas fra diavolo has the addition of seafood — typically shrimp or lobster. Fra diavolo also usually has white wine or brandy in the sauce, whereas arrabbiata does not.

What is the difference between marinara and fra diavolo sauce? ›

This is my basic Marinara, but with a generous sprinkling of red chili flakes, it becomes Fra Diavolo!

What wine goes with seafood Diavolo? ›

Seafood Pasta

A great wine pairing to go with our Linguine Scampi and Vongole Fra Diavolo for example would be a crisp, dry white wine. You don't want to take away from the fresh, delicious seafood flavor so, a Pinot Grigio would be the perfect complement. Other pairing options could be Rosé or Chardonnay.

Is fra diavolo actually Italian? ›

Origins of Fra Diavolo Sauce

While some claim Naples as the home of not only Pezza, but also the sauce that bears his name, the general consensus seems to be that fra diavolo is an invention of Italian-Americans in the tri-state area.

What is betrayal in Italian? ›

[bɪˈtreɪəl ] noun. tradimento.

Which is hotter fra diavolo or arrabbiata? ›

Arrabiata and Fra Diavolo—translating to “angry” and “brother devil,” respectively—both bring a measure of heat. But where Fra Diavolo is a silky, pleasurably piquant addition to seafood dishes, Arrabiata is a temperamental, fiery, fist fight in your mouth.

Which is better Alfredo or arrabiata? ›

What is the major difference between Alfredo and Arrabiata pasta? The alfredo pasta is made from cream, butter and cheese making it more creamy and less spicy. Arrabiata is made from hot garlic sauce, dried red chilies, herbs, tomatoes and garlic. It is spicy as compared to Alfredo pasta.

What are 3 different types of pasta sauce? ›

5 Basic Pasta Sauces that even You Can Reinvent
  • Marinara. The quintessential blend of tomatoes, garlic and fresh herbs, this sauce is the lifeblood of Italian cooking. ...
  • Pesto. ...
  • Ragu. ...
  • Alfredo. ...
  • Brown Butter.

What sauce is popular in Italy? ›

Ragu`: Without a doubt, one of the most common and beloved Italian red sauces is a Ragu`. Ragu` is what we typically think of when we picture Mamma or Nonna in the kitchen, slow cooking a sauce for hours on end. Typically, it is a red sauce with meat, and you will see different versions all over Italy.

What Italians call spaghetti sauce gravy? ›

Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).

What are two Italian sauces? ›

Our Top 5 Italian Sauces
  • Ragù alla Bolognese. Made with high-quality ground pork and beef (and a healthy splash of red wine, too), pair with silken egg tagliatelle from our fresh pasta counter to enjoy this signature dish from Bologna in Emilia-Romagna. ...
  • Cacio e Pepe. ...
  • Salsa di Pomodoro. ...
  • Sugo alla Norma. ...
  • Sugo all'Arrabbiata.

What wine goes with spicy pasta? ›

Spicy pasta sauces

With hot spicy sauces such as arrabbiatta, aglio olio e peperoncino (garlic, oil and chilli) and puttanesca (anchovies, capers and olives) try either a sharply flavoured dry white wine or a rustic Italian red: a Primitivo or Sicilian red, Zinfandel or Valpolicella Ripasso.

What wine is best with seafood pasta? ›

Seafood pastas possess a mild and fresh flavor, and are best paired with a refreshing and slightly bitter wine like Pinot Grigio or Proscecco.

What red wine goes with Fra Diavolo? ›

Pasta Fra Diavolo Shrimp with Red Sauce

Lambrusco di Sorbara is the lightest of the Lambrusco varieties and naturally makes a very light rosato-colored red. The frizzante (slightly bubbly) nature of this wine should make the spicy tomato sauce sparkle sweetly alongside those tasty shrimps.

Why is it called fra diavolo? ›

The nickname "Fra Diavolo" came about due to an old Itrano custom: Until early in the twentieth century Itrani boys and girls who had recently recovered from serious illnesses were dressed as monks on the second Sunday after Easter, for a procession in honor of St. Francis of Paola, the patron of sick children.

What does FRA mean in Italy? ›

It's the exact translation for "bro". It is the abbreviation of the word "fratello", which means "brother". "Bella, fra!" "Ciao, che mi racconti?"

Does FRA mean bro in Italian? ›

Fra. Short for fratello which means brother. So fra literally means bro.

Where does fra diavolo come from? ›

An Italian phrase meaning 'brother devil,' fra Diavolo is the name of a variety of spicy sauces usually made from tomatoes. Frequently attributed to Mediterranean origins due to its heavy use of seafood sources of protein- this is in truth another product of Italian immigrant tradition in the United States.

References

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