Turning the heat up a notch with this easy seafood fra diavolo. The recipe calls for frozen seafood, has just the right amount of heat and comes together in 20 minutes.
Pair with some garlic bread and a glass of red wine and you’ve got yourself fancy Italian restaurant vibes at home any night of the week.
This recipe came about because I picked up the frozen Seafood Blend with shrimp, calamari and scallops from Trader Joe’s. I simply got it because I wanted to try it out but did not know what I wanted to do with it.
When I got home, my boyfriend suggested making fra diavolo, and I thought it was a perfect idea (so really, credits for this recipe go to him).
Using frozen seafood is more accessible and cost effective than using fresh seafood. You can stash the seafood in the freezer until you are in the mood for some spicy Italian pasta goodness.
I used the Seafood Blend as well as a frozen package of precooked mussels (found in the freezer section near the seafood counter at the grocery store). I think the combo worked great; however, there are definitely other seafood medleys out there that you can use instead.
Start by cooking pasta according to package instructions. I suggest using a long grain pasta such as spaghetti, linguini or angel hair. I used a gluten free red lentil and brown rice spaghetti from Trader Joe’s and it worked great. However, feel free to use regular pasta or another type of gluten free pasta.
While the pasta cooks, heat extra virgin olive oil in a large sauté pan with sides. Add garlic and red chili flakes and cook for 2-3 minutes, stirring frequently.
Next, add white wine and cook for 1-2 minutes, then add crushed tomatoes. Once sauce has come to a simmer, add mussels, cover and cook for 4 minutes.
Add seafood blend and cook for 2 minutes, just until shrimp are pink. Remove from heat and season with salt, pepper and Italian seasoning.
Lastly, toss the seafood and sauce with pasta and garnish with fresh parsley. Serve immediately.
Now, this recipe is VERY easy, but I do have one but very important tip.
Do not overcook the seafood blend! It just takes 10 seconds for the seafood to go from tender and delicious to overcooked and rubbery.
Watch closely and as soon as the shrimp are turning pink, remove the pan from the heat. The residual heat will cook the seafood through.
Substitutions and Variations
- Gluten Free: Sub regular pasta with gluten free pasta. I love Trader Joe’s red lentil and brown rice spaghetti and Banza spaghetti.
- Heat: The amount of red chili flakes in this recipe yields a mildly spicy sauce. Adjust up or down by 1/2 tsp to fit your spice preference.
- Wine: If you do not wish to use alcohol, simply omit from recipe. You do not need to replace it with anything.
- Seafood: Use whatever frozen seafood medley you can find or use fresh seafood. Scallops, shrimp, calamari, clams, mussels and white fish are all great options!
- Seasoning: Feel free to replace dried Italian seasoning with fresh herbs such as thyme, basil and parsley.
More Recipes You’ll Love
- Honey Sriracha Shrimp Bowls
- Sweet and Spicy Pineapple Shrimp Skewers
- Summer Shrimp and Corn Risotto
- Pasta Primavera
- Coconut Shrimp with Cilantro Lime Rice and Mango Salsa
Easy Seafood Fra Diavolo
- 8 oz long grain pasta spaghetti, linguini or angel hair
- 2 tbsp extra virgin olive oil
- 5 cloves garlic minced
- 1 tsp red chili flakes
- 1/2 cup white wine
- 28 oz can crushed tomatoes
- 1 package Trader Joe's frozen seafood mix or similar medley
- 1 package frozen mussels
- 1 tsp Italian seasoning
- salt and pepper
- 2 tbsp fresh parsley
- Cook pasta according to package instructions.
- In a large saute pan with sides, heat olive oil over medium heat. Add garlic and red chili flakes and saute 2-3 minutes, stirring frequently.
- Add white wine and simmer an additional 1-2 minutes. Add crushed tomatoes and bring sauce to a simmer.
- Add mussels, cover and cook for 4 minutes. Add seafood mix and cook 2 minutes or until shrimp begin to turn pink.
- Remove from heat. Season with salt, pepper and Italian seasoning.
- Toss seafood and sauce with pasta. Garnish with fresh parsley.