Seafood Linguine Fra Diavolo
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8 servings
-
Calories
319 kcal
-
Course
Main Course
-
Cuisine
Italian
Seafood Linguine Fra Diavolo
Description
Seafood Linguine Fra Diavolo combines linguine pasta with a medley of seafood such as shrimp, scallops, and calamari cooked briefly in olive oil with crushed red pepper flakes. Adding marinara sauce and fresh parsley creates a spicy, savory base. The linguine, boiled in heavily salted water and drained a minute before done, is added directly into the sauce along with some reserved pasta water to finish cooking and help the sauce adhere.
The seafood cooks quickly in the olive oil and red pepper flakes, resulting in tender, flavorful bites that complement the tangy and mildly spicy tomato sauce. The sauce thickens slightly during reheating and coating the pasta. Parsley adds herbal notes and freshness. The dish is ideal served immediately to enjoy the tender seafood and perfectly sauced noodles.
The recipe advises using shellfish or calamari over flaky fish for better texture retention. Leftovers keep well refrigerated for a couple of days and can be reheated gently. Parmesan cheese is optional depending on preference, though traditionalists may omit it with seafood.
Ingredients
- 16 oz. linguine (or another long pasta shape, such as fettuccini or spaghetti)
- kosher salt
- 1 - 1 1/2 lb. seafood such as shrimp, scallops, and/or calamari (see notes)
- 2 tablespoons extra-virgin olive oil
- 1/2-1 teaspoon red pepper flakes depending on how spicy you want it, crushed
- 24 oz. marinara sauce (about 2 1/2 cups)
- 2 tablespoons parsley optional, chopped, fresh
- olive oil optional, more parsley; more crushed red pepper; for serving
- parsley
- Parmesan Cheese
- black pepper
- crushed red pepper
Instructions
- Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
- Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
- Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
- Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
- When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
- Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.
Notes
- Use a mix of shellfish and calamari to maintain texture; flaky fish may disintegrate in sauce.
- If using frozen seafood, fully defrost it in the refrigerator or under cold running water before cooking.
- Arrabbiata sauce can replace marinara for a spicier version.
- Serve immediately for best texture; leftovers keep refrigerated for 2 days and reheat well.
- Adding Parmesan cheese is optional; some may prefer to omit it with seafood.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 892mg | 37% |
| Potassium | 453mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
