Seafood Medley Fra Diavolo

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This is my easy, delicious version of Seafood Fra Diavolo. Seafood fra diavolo is spicy and is bursting with the flavors of the sea!!

Fra Diavolo is one of the tastiest Italian dishes on the planet! I’ve been making this recipe for many years with Shrimp but this Seafood Medley Fra Diavolo with Scallops, Shrimp and Clams make this version extra special!

A much needed update of my popular Seafood Fra Diavolo!

This Seafood Fra Diavolo is one of my husband’s favorite dinners! It is so simple that you can have dinner on the table in a jiffy! And….. it is loaded with all of your favorite seafood! … Win win situation…

I use what ever seafood I have in the freezer. You can use little bay scallops or jumbo sea scallops that are dry aged.

You always want to check the ingredients on your shrimp and scallops to make sure they do not have any STPP (sodium tripolyphosphate) added (referred to as wet aged). It will give the seafood a bitter taste as opposed to the sweet taste of dry aged seafood!

How to Make Seafood Fra Diavolo

1. 1. Remove skins from shallots and garlic.
   2. Dice shallots and garlic fairly fine. Halve about 35 ripe cherry tomatoes.
   3. Steam clams in a large pot with a small amount of water. When they begin to open, keep the lid off and remove individual clams as soon as they open.
   4. Saute’ Shrimp in very hot olive oil. Remove as soon as they begin to turn pink. They don’t have to be totally done because they will cook in the sauce for a few minutes. Remove to a plate to cool.
   5. Saute’ Scallops in the same pan. Add a bit more oil if the pan seems too dry. Again, cook until just shy of done. 120°F. Remove scallops to plate.

1. 1. Lower heat in pan. Saute’ Shallots and garlic until soft, adding more oil if needed.
   2. Add the cherry tomatoes and about 2 cups crushed tomatoes.
   3. Add the wine and the spices. and cook along for about half an hour. The liquid will reduce by about half and the cherry tomatoes will begin to soften.
   4. Meanwhile cook pasta according to package directions. Drain pasta reserving about 1/4 cup of the pasta water. Add pasta water and pasta to the Fra Diavolo sauce. Mix together.

Garnish with fresh parsley and freshly grated parmesan cheese.

Here is a YouTube video that will show you the technique, if you’d like!

As always, Enjoy! And have fun cooking!

Other Delicious Pasta Recipes on Binky’s Culinary Carnival

• Spaghetti alla Carbonara
• Eric’s Lemon Chicken
• White Lasagna with Romanesco and Italian Sausage
• Chicken Capri Parmigiana

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Tools I Use to Make Meat Lover’s Meaty Pasta Sauce

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• cutting board
• cast iron pan
• chef’s knife

Enjoy! And have fun cooking!

Xoxo,

Recipe

Seafood Medley Fra Diavolo

Fancy enough for company! Easy enough for any weeknight!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 4 servings

Calories: 649kcal

Author: Beth Neels

Cost: $8

Ingredients

• 12 whole clams
• 1 Tbsp Extra Virgin Olive Oil (might require a bit more if pan becomes dry)
• 1/2 lb large shrimp , peeled
• 3/4 lb large or bay scallops
• 6 cloves garlic , peeled and minced
• 3 shallots , peeled and chopped
• 35 cherry tomatoes , halved
• 1 3/4 c canned crushed tomatoes
• 1 1/2 c dry white wine
• 1 can minced clams
• 1/2 tsp oregano, dried
• 1 Tbsp fresh basil , minced
• 1 Tbsp fresh parsley , minced plus a bit for garnish
• salt and pepper
• 1/2 lb pasta of your choice
• 3/4 tsp dried crushed red pepper flakes
• Freshly grated parmesan cheese for garnish

US Customary - Metric

Instructions

• In a large pot with a small amount of boiling water, steam clams just until they open. Remove immediately and set aside.
• Heat oil over medium heat in a large skillet. Add shrimp and cook, stirring once until just cooked through (pink). About 1-2 minute per side. Transfer to a plate and set aside.
• Add scallops and brown on both sides, about 1.5 minutes per side. Transfer to the plate and set aside.
• Turn pan back down to medium. Add garlic and shallots to skillet and cook until soft, 3-5 minutes.
• Turn heat back up to medium high.
• Add wine, cherry tomatoes, canned tomatoes,, basil, parsley and oregano. Season to taste with salt and pepper and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, Drain, reserving 1/4 c. pasta water.
• Add parsley, pepper flakes, pasta, pasta water, and seafood to skillet and toss well.
• Serve immediately.

cast iron frying pan 12"

knife, chef's knife

cutting board, bamboo

pasta pot

Video

Notes

You can use whatever seafood you have on hand or that you prefer.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot.

Do not freeze.

 

Nutrition

Calories: 649kcal | Carbohydrates: 65g | Protein: 33g | Fat: 6g | Cholesterol: 163mg | Sodium: 941mg | Potassium: 1125mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1070IU | Vitamin C: 50.2mg | Calcium: 175mg | Iron: 5.3mg

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Originally Published 2/6/15