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Fra Diavolo Sauce With Pasta

Fra Diavolo Sauce With Pasta

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
MARBALET

MARBALET

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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

Crystal S
333

Crystal S

1/25/2011

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!

chef from the south
171

chef from the south

2/17/2008

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!

FBA
84

FBA

2/2/2004

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.

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