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.

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 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.

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 pot and then freeze it in batches before I add seafood, which is only in the last 30 minutes of cooking.

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.

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.

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.

2. 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.

3. Stir in the baking soda. It will fizz a little, continue to stir until the fizzing stops, then add the cooked seafood.
4. Serve sauce over pasta of choice and garnish with parmesan cheese and parsley, if desired.

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.

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.

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.

More Easy Seafood Recipes

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