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 and a lot easier to make than you think.
Sunday Supper: Shrimp and Crab Fra Diavolo
When I lived in South Philly, there was a Italian restaurant virtually on every corner, but 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.
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 chilli peppers for spice.
Another recipe that I use with the fra diavolo sauce is my Seafood Cioppino also a great contender for a Seafood Sunday Supper dish and a perfect seafood meal to make for guests.
Could you use jarred tomato or marinara sauce to make Fra Diavolo? Yes.
If you’re pressed for time you can use the jar stuff and simply add garlic, salt and pepper and lots of chilli flakes to the sauce to make it spicy and delicious.
Other Seafood Pasta Dishes You May Like
Print Ready Spicy Shrimp and Pasta Recipe
Shrimp and Crab Fra Diavolo Pasta Recipe
- 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)
- 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 has sautéed. 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.