Seafood Fra Diavolo With Pasta

Submitted by RedVinoGirl

"This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 6

ingredients

• 4 tablespoons olive oil, divided
• 8 garlic cloves, minced
• 2 shallots, minced
• 3 cups tomatoes, diced (can use canned but I prefer fresh!)
• 8 ounces tomato sauce
• 1 teaspoon crushed red pepper flakes (or to taste, I do more!)
• 1⁄2 teaspoon salt
• 3⁄4 cup red wine (DRY!, Cab, Zin or Syrah)
• 3 ounces tomato paste, half can
• 1 lb spaghetti (or linguine)
• 8 ounces bay scallops
• 8 ounces squid rings
• 4 ounces shrimp (peeled and tails removed)
• 1 tablespoon fresh parsley (chopped, to taste)
• 1 tablespoon fresh basil (chopped, to taste)
• pepper, to taste

directions

1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
2. When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
3. Season with salt and red pepper.
4. Bring to a boil.
5. Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
6. Meanwhile, bring a large pot of lightly salted water to a boil.
7. Cook pasta for 8 to 10 minutes, or until al dente; drain.
8. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
9. Add the shrimp, calamari and scallops.
10. Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
11. Add seafood to the tomato mixture, and stir in the parsley.
12. Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
13. Serve sauce over pasta.

Reviews

[Christine W.]

OMG ! This was outrageously delicious ! I prepped everything 1st. Used Italian Plum Tomatoes and fresh parsley & Basil, fresh shallots & Garlic, and a wonderful dry red wine. Since I'm not a calamari or scallops lover I used 8 ounces shrimp, a 10 ounce Lobster tail, a can of clams rinsed well. This is a perfect sauce. The leftovers are going to be fantastic !!! It was still steaming when I took the picture.

 

[g8rpa]

Love it! What to do with the basil was left out but I think it goes in when the parsley goes in, so that's what I did.

 

[danmcnally]

I'm retired, but my wife, who is much younger than I, still works. As a result, I do the cooking, so dinner is ready when she gets home from work. My wife had a similar dish at a restaurant in Key West, a while back, and I wanted to try to recreate is, as she really enjoyed it. I found this recipe and decided to try it. I used linguini, rather than spaghetti, so the cook time was a bit longer. I used a really inexpensive Syrah that I got at WalMart, of all places. Also, I used Bay Scallops - a lot cheaper. It was delicious! Be sure to have lots of stovetop free, as you will be cooking in three pans at the same time!

 

[shelliej]

Awesome! My family said this was better than Fra Diavlo we had previously eaten in a restaurant. Easy and delicious.

 

[erinclong7]

Y'all! This one is a keeper! Please stop your search for a fra diavolo recipe now and use this one! I doubled the recipe so that I could freeze some sauce (without the seafood in it). For the doubled recipe, I diced up 3x 28oz cans of San Marzano tomatoes. I ended up with about 5 3/4 cups diced for the doubled, and it did not hurt the sauce in the end. I ended up using the leftover tomato sauce straight from the canned San Marzanos and did not need to open a new can of sauce. I also wanted my toddler (who doesn't mind a little bit of spice) to be able to eat the sauce, so I did not double the red pepper flakes. Instead I just did a really full teaspoon. My husband added more to his plate, but I ate as it was and didn't miss the extra heat too much. The red wine in this recipe adds a richness that can't be achieved any other way--it's a must. I used a dry cab. If you're not scooping up the last bits of sauce in your bowl with a crusty piece of garlic bread, you're seriously missing out!