Description
This seafood fra diavolo recipe features shrimp, scallops, and mussels in a classic fiery tomato sauce. It includes a unique creamy roasted red pepper drizzle that adds a touch of sweetness to balance the heat, creating a hearty meal in under an hour.
Ingredients
- 1 pound linguine or spaghetti
- 3 tablespoons olive oil, divided
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1/2 cup vegetable broth
- 1/2 teaspoon granulated sugar
- 1 teaspoon fine sea salt and 1/2 teaspoon black pepper
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, patted dry
- 1 pound fresh mussels, scrubbed and de-bearded
- 1 large red bell pepper
- 1/4 cup plain dairy-free milk (such as oat or cashew)
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (for drizzle)
- 1/4 teaspoon fine sea salt (for drizzle)
- 1/2 cup fresh parsley, chopped
Instructions
- Roast Red Pepper: Roast the bell pepper at 400°F (200°C) for 25-30 minutes until blistered and charred. Steam in a covered bowl for 10 minutes, then peel and remove stem/seeds. Blend the flesh with the dairy-free milk, smoked paprika, olive oil, and sea salt until smooth; set aside.
- Cook Pasta: Boil pasta in generously salted water until al dente according to package directions. Reserve 1 cup of the pasta cooking water before draining; drain pasta and set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Sauté the red onion for 5-7 minutes until softened. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- Simmer Fra Diavolo Sauce: Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a simmer, cover, and cook for at least 15 minutes to allow flavors to meld.
- Sear Seafood: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Sear the shrimp and scallops for 1-2 minutes per side until just opaque. Remove and set aside to avoid overcooking.
- Add Mussels and Combine: Add the cleaned mussels to the simmering sauce, cover, and cook for 5-7 minutes until all mussels have opened. Discard any mussels that remain closed. Gently stir in the seared shrimp and scallops along with half of the chopped fresh parsley.
- Toss and Serve: Add the cooked linguine to the seafood fra diavolo skillet and toss everything together to coat; use reserved pasta water to adjust consistency if too thick. Transfer generous portions to bowls, drizzle with the creamy red pepper sauce, and garnish with the remaining parsley.
Notes
Patting seafood dry ensures a good sear and prevents a watery sauce. The red pepper drizzle can be made up to 3 days ahead of time. Use reserved pasta water to adjust the sauce thickness as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg