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5.0 from 36 votes

Seafood Linguine Fra Diavolo

Seafood Linguine Fra Diavolo is an easy Italian 4 ingredient, 20 minute recipe with seafood and pasta in a spicy red sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 319 kcal
Course: Main Course
Cuisine: Italian

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 crushed red pepper flakes (depending on how spicy you want it)
  • 24 oz. marinara sauce (about 2 1/2 cups)
  • 2 tablespoons chopped fresh parsley (optional)
  • olive oil, more parsley, parmesan cheese, black pepper, and more crushed red pepper for serving (optional)

Instructions

    Cup of Yum
  1. Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
  2. Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
  3. 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).
  4. 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.
  5. 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).
  6. Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

Notes

  • I used a 1-lb. bag of frozen mixed seafood with calamari, shrimp, mussels, and octopus to make this. You can use any kind of seafood you want, cooked or uncooked, fresh or frozen, but fish may flake apart a lot as you make the sauce (shellfish and calamari/octopus are more ideal for this reason). If using frozen, sure it's defrosted completely by leaving it in the fridge for 24 hours before cooking or by running cool water over the seafood in a colander or soaking in cool water until defrosted.
  • If you want an extra spicy version of this diavolo sauce, try using arrabbiata sauce (which is a spicy marinara sauce) instead of traditional marinara.
  • Seafood linguine fra diavolo is best served right away, but leftovers will stay good (and still taste great reheated) for about 2 days.
  • Some purists out there may argue that parmesan cheese is not traditionally served with seafood. I acknowledge this, and also say do whatever makes you happy (I love parmesan cheese with mine!).

Nutrition Information

Calories 319kcal (16%) Carbohydrates 47g (16%) Protein 20g (40%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 143mg (48%) Sodium 892mg (37%) Potassium 453mg (13%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 405IU (8%) Vitamin C 8mg (9%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 319

% 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.