Who doesn’t love a Seafood Fra Diavolo? In this recipe, we take our favorite seafood and create a dish that will make your guests cry, literally. Spicy and flavorful, MyPrepTable’s Seafood Fra Diavolo is a dish of perfection! Many people think this fancy dish is super difficult to prepare which is far from the truth. The key is to layer the flavors.
Seafood Fra Diavolo is a spicy seafood dish that will delight your taste buds as you enjoy the flavors of this dish. Seafood Fra Diavolo originated in Naples, Italy, and is often served at weddings or celebrations.
The key to preparing an amazing Seafood Fra Diavolo is layering the flavors so they are not too overpowering but just enough to make it interesting. You could start by cooking the garlic and onion with butter which makes them sweet and tender before adding the seafood. This is a little more time-consuming and honestly does not add that much of a difference in the final dish. Our recipe starts by steaming the seafood and once partially cooked we add the aromatics while finishing off cooking the seafood.
What is in the Fra Diavolo?
The beauty of this dish is the incorporation of the flavors of the seafood, herbs, and spices. At MyPrepTable, I like to use clams, mussels, and shrimp. It is important to rinse your clams and mussels before cooking. The key is to place your cleaned clams and mussels in a very hot pan. You want to cook them first in order for the clams and mussels to open. You are not limited in choices when it comes to seafood. You can also add to your mixture: lobster, sea scallops, and/or crab meat. As a reminder, you always add your shrimp last. You do this because shrimp does not take a lot of time to cook.
The SECRET to a perfect Seafood Fra Diavolo
The most important thing you need to do is to avoid overcooking the seafood which can lead to a rubbery consistency. This is the biggest secret in making this perfect dish. No one likes overcooked seafood.
The Seafood Fra Diavolo cooking process is finalized by adding our (Help support our site!)MyPrepTable tomato sauce and spices before finishing it all off by boiling some pasta in water for an al dente finish and plating. A final ingredient that needs mention if you really want to step it up is adding a splash of fish sauce or diced-up anchovies.
Spice and Everything Nice
The Brother Devil sauce recipe has been handed down from generation to generation for over a century. It’s so good, it will make your mouth water just by reading about the ingredients! Using red pepper flakes and siracha sauce creates an indulgent heat that is balanced out by white wine and fresh herbs. You can kick up this dish even more with some crushed black peppercorns or finely minced garlic cloves if you want additional flavor (which I recommend!).
As you are preparing your seafood, begin to boil your water for your pasta. Again as with your seafood, you do not want to overcook your pasta. It should be al dente. Watch our video, for a little trick to check your pasta if your pasta is al dente. The beauty of this dish is that you can add more seafood. Place your pasta on the dish and add your seafood on top. Serve this a beautiful bottle of white wine such as a Pinot Grigio or a Prosecco. You can also serve it with red wine such as a Dolcetto or a Barbera. Enjoy!
Simple Seafood Diavolo
- 2 dozen Little Neck Clams Clean and Fresh
- 2 dozen Mussels Clean and Fresh
- 3 lb(s) Shrimp u10 Peeled and Deveined
- 2 ounce(s) Garlic Minced
- 1 whole Onion Small Diced
- 1 quart(s) MyPrepTable House Tomato Sauce See Recipe
- 4 tbsp(s) Olive Oil
- 2 cup(s) White wine
- 2 cup(s) Seafood stock or Vegetable stock
- 2 ounce(s) Basil Chiffonade
- ½ bunch(s) Parsley Chopped
- 1 To Taste Salt & Pepper
- 1 ounce(s) Red Pepper Flakes
- First gather ingredients and begin to clean Mussels and Clams. Check our How to Video for simple instructions.
- If you didn't purchase Shrimp that are Peeled & Deveined, begin to peel the shrimp and with a pairing knife cut the back of the shrimp from tail to head. Remove the inner vein, rinse well and set aside.
- Once all seafood is prepped and cleaned. Place large skillet on the stove and heat well.
- Once the pan has reached a high heat level add the mussels and clams. add white wine and cover to steam for about 10-15 minutes. This will cook and open the shellfish.
- Add the white wine and cover in order to steam for about 10-15 minutes. This will allow the shellfish to cook. The shells will begin to open.
- Add the olive oil, onions, garlic and stir the mixture of shellfish till onions wilt down.
- Once cooked, add the stock to skillet and continue cooking for 5 minutes.
- Add MyPreptable's house tomato sauce and shrimp then continue at a simmer for 10-15 minutes,
- In a separate pot, boil water cook the pasta. See our How to Recipe.
- Pull the pasta out of the pot and set into a serving platter.
- The seafood mixture will be reduced in half as it cooks. Add your fresh herbs, stir and pour over the pasta.