Shrimp and Crab Fra Diavolo | How to Make a Spicy Seafood Pasta Dish
by Alina Orozco
This Shrimp and Crab Fra Diavolo pasta dish is what Sunday supper dreams are made of. Shrimp and crab in a spicy red pasta sauce is simply perfection. It’s a lot easier to make than you think.
Why You’ll Love this Authentic Spicy Shrimp and Crab Pasta Recipe
When I lived in South Philly, there was an Italian restaurant virtually on every corner. However, there was one place that I would frequent at least once a week.
What would I order? You guessed it, Shrimp and Crab Fra Diavolo Pasta. It was a perfected dish that I couldn’t help but crave each time I set foot in the place.
Spicy aromatic red pasta sauce topped with fresh lump crab meat and delicious shrimp. It’s truly the food of the gods.
I was lucky enough to be friendly with the chef and he walked me through every step. I made this dish countless of times now, and can say with certainty this recipe is a restaurant worthy experience.
Everything You Need to Create this Seafood Dish at Home
- olive oil
- onion
- garlic cloves
- whole plum crushed tomatoes can
- crushed red pepper flakes
- salt and pepper to taste
- linguine pasta
- shrimp
- lump crab meat
- white wine
- fresh parsley
What is a Fra Diavolo sauce?
Fra Diavolo is Italian for “Brother Devil” a nickname for the spicy sauce for pasta or seafood. Usually fra diavolo is a tomato based sauce that uses chili peppers for spice.
Another recipe that I use with the fra diavolo sauce is my Seafood Cioppino. It is also a great contender for a Seafood Sunday Supper dish. It makes a perfect seafood meal for guests.
How to Make this Spicy Seafood Pasta Dish
Saute onions and garlic in a large saucepan, over a medium heat.
Pour in the tomatoes when the garlic begins to sizzle and the onion are translucent. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
Lower the heat, and simmer for 30 minutes, stirring occasionally.
Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
In another pan, heat the remaining olive oil on high. Add the shrimp and the white wine. Cook for about two minutes, stirring frequently. Continue until the shrimp turn pink (about 3-4 minutes).
Add the lump crab meat and cook for a few more minutes. Combine with the pasta, toss gently and serve with parsley and a few extra red pepper flakes.
Shrimp and Crab Fra Diavolo Pasta Recipe
Ingredients
- 1/4 cup olive oil
- 1 small onion, diced
- 6 garlic cloves, crushed
- 1 28 oz whole plum crushed tomatoes can
- 2 tsp crushed red pepper flakes
- salt and pepper to taste
- 16 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped (optional garnish)
Instructions
- Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.
- Pour in the tomatoes when the garlic begins to sizzle and the onion is translucent. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
- Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
- In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.
- Add the lump crab meat and cook for a few more minutes.
- Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.
- Combine al dente pasta, the seafood in one pan, toss gently.
- Sprinkle with parsley and serve immediately.
Notes
Additional Notes & Questions About this Pasta Recipe
1. Can you use jarred tomato or marinara sauce to make Fra Diavolo?
Yes. If you’re pressed for time, you can use the jar stuff. Simply add garlic, salt, and pepper. Add lots of chilli flakes to make the sauce spicy and delicious.
2. Can I substitute the seafood in this dish?
If you’re not a fan of shrimp, try scallops. If you do not like crab, you can skip it in this pasta. The sauce recipe would work with any fish or seafood you have on hand.