Description
A fiery and flavorful Italian classic, Seafood Linguine Fra Diavolo combines tender shrimp, scallops, and calamari with linguine in a spicy marinara sauce — ready in just 20 minutes.
Ingredients
- 16 oz linguine (or fettuccine, spaghetti)
- Kosher salt, for pasta water
- 1 to 1 1/2 lb seafood (shrimp, scallops, and/or calamari), thawed if frozen
- 2 tablespoons extra-virgin olive oil
- 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
- 24 oz marinara sauce (about 2 1/2 cups)
- 2 tablespoons chopped fresh parsley (optional)
- Additional olive oil, parsley, parmesan, black pepper, crushed red pepper for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook linguine until one minute before al dente.
- Pat seafood dry.
- In a large deep skillet over medium heat, warm 2 tablespoons of olive oil. Add the seafood and crushed red pepper flakes. Sauté for about 5–6 minutes, until seafood is cooked through.
- Stir in marinara sauce and parsley (if using). Heat through, then turn off heat and cover to keep warm if pasta isn’t ready.
- Once pasta is nearly al dente, transfer it directly to the skillet with tongs. Add 1/2 cup pasta water and toss everything together.
- Cook 1–2 more minutes until sauce thickens and coats the pasta. Add more pasta water if needed.
- Serve hot with extra olive oil, parmesan, parsley, black pepper, or crushed red pepper as desired.
Notes
- Use a seafood mix or just shrimp if you prefer.
- Adjust red pepper flakes to your spice preference.
- Leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 5g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
