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.

Instructions

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.

Cooking Tip

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.

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