Fra Diavolo Sauce With Pasta Recipe -
Fra Diavolo Sauce With Pasta Recipe
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Fra Diavolo Sauce With Pasta
Watch how to make a nice and spicy shrimp and scallop pasta in this video. See more
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Fra Diavolo Sauce With Pasta

Recipe by  

"This sauce includes shrimp and scallops, best served with linguine pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


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

Most Helpful Positive Review
Jan 25, 2011

5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cut back on the red pepper flakes to 3/4 tsp, brought the mixture to a boil, and then simmered until the sauce thickened and reduced down, around 30 - 40 minutes. Added the shrimp and scallops to the sauce the last 5 minutes and let the heat cook the seafood (saves an additional pot to clean). Any type of seafood, mussels, clams, etc., would do well in this dish. Prior to serving stir in Italian parsley (flat leaf parsley) and 3 tbsp of fresh basil. Buon Apetito!

Most Helpful Critical Review
Jan 12, 2009

i used diced peeled tomatoes with liquid from a can to save time. it needed a little something so i splashed in a bit of red wine, added basil, and sauteed onions. tasted good.

Feb 17, 2008

This is not the original recipe I used in years past, but it is close. I recommend the following minor modifications: fresh roma tomatos, not canned--(Blech!) a half cup of diced red pepper strips while sauteing the garlic. Then a dash of half and half and capers at the end to thicken and give depth and body. Finally, I grate fresh parmeasean and black pepper at serving time. This made it much better in my family's opinion. Sorry, no photos, the diners ate it before I could get out the camera. They nearly ate it right from the pot on the stove! I served with white bean salad and a bottle of chianti and a hot loaf of foccachia with olive oil and fresh canollis for dolche!

Feb 02, 2004

I substituted 28 oz. crushed tomatoes. Only 1/4 tsp. crushed red pepper flakes was spicy enough for us; I think 1 tsp. would have been atomic. I'd suggest adding a smaller amount of the crushed red pepper flakes to start, tasting it, & then adding the amount that you (& your family) would prefer. You can always add more seasoning as needed but if it's too much, the recipe could be ruined. Also I just added the scallops & defrosted shrimp to the sauce at the end without cooking them in olive oil first. I served the dish over half a lb. of whole wheat angel hair pasta. Next time, I'm going to try adding some red wine to the sauce for a little extra flavor.

Jul 02, 2003

I've made this 3 or 4 times in the past couple months and it is just the greatest! I also added mussels to mine and this recipe is just so awesome! I also added a little red die for! My son who goes to college about 4 hours away called me up one day and said, "Mom, I'm coming up tomorrow for the weekend...PLEASE make that spicy mussel stuff!" Of course, he was referring to this recipe. We all loved it! Thanks

Dec 28, 2008

This was an excellent , simple to make recipe. I did add a can of Rotelle Habanero diced tomatoes to it because we like things REALLY hot, as well as a pinch of sugar for a little background flavor contrast. I doubled the recipe, and added the cooked al dente pasta to the skillet and tossed with the sauce for several minutes before serving. This allows the flavor to be absorbed into the linguine, as well as topping it with the sauce.

Jun 18, 2003

Couldn't ask too much more from a recipe! Quick! Easy! Low fat (I reduced the amount of oil and salt I used) thus a great Weight Watcher meal! I add shrimp/scallops/etc. if I have them on hand, but I use this as one of the staple meals to help use up any firm fleshed fish my hubby brings home from fishing trips! I just cut it up in bite sized chunks and it works great for us!

Jan 18, 2011

This recipe is a nice base for a diavolo sauce, but the sauce as written in the recipe I would only give 3 starts. I made the following changes/additions which made it a 5 star, so I averaged it out and gave it 4! Here are the additions/differences: I put all 4 TBL of olive oil in the saucepan with 6-8 cloves of garlic(depending on size), but instead of crushing I used a garlic press and just minced it. I also cut up a red bell pepper in strips and sautéed with the garlic. I used 2 14.5oz cans of diced tomatoes with basil, garlic, oregano in it. I added 1 TBL of the "Itallian Herb" herb paste that you can buy in the produce section, and 1/4 cup of a Carbernet/Merlot mixed Red Wine, but I am sure any Red wine would be fine. 1 tsp of red pepper flakes was right on for my taste, but if you fear heat you might want to add less to begin with. I simmered it more like 45 minutes. Instead of sauteing the seafood, I just added it to the sauce with 10 minutes left in the simmering. This sauce is very liquidy, and I liked it that way, but if you want it thicker I would advise using less tomato juice or simmering longer. I think next time I might use fresh Campari Tomatoes instead of canned tomatoes.


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 655 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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