SHRIMP AND SCALLOP FRA DIAVOLO

Bring bold, coastal Italian flavor to your dinner table with this Shrimp & Scallop Fra Diavolo! This seafood pasta dish delivers serious spice, rich depth, and restaurant-worthy presentation—right from your own kitchen. Juicy shrimp and tender scallops are lightly seared, then simmered in a fiery arrabbiata sauce with sweet red onions, bell peppers, mushrooms, and fresh herbs. A crispy panko topping adds irresistible crunch, and a finishing sprinkle of parmesan takes it over the top.

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This dish is perfect for date nights, dinner parties, or anytime you're craving a spicy seafood pasta. It feels indulgent but comes together surprisingly quickly—and that herbed panko? Don’t skip it! It's the secret weapon that sets this recipe apart from every other seafood linguine.

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Highlighted Ingredients | SHRIMP AND SCALLOP FRA DIAVOLO

Scallops (Sea Scallops)

Sea scallops are the larger variety of scallops and are prized for their meaty texture and naturally sweet flavor. When seared properly, they develop a beautiful golden crust on the outside while remaining tender and buttery inside. Scallops are high in protein, low in fat, and a good source of magnesium and vitamin B12. They cook quickly and absorb the spicy arrabbiata sauce beautifully, making them a standout in this dish.

Arrabbiata Sauce

Arrabbiata, which means “angry” in Italian, is a spicy tomato-based sauce that typically includes garlic, crushed red pepper, and olive oil. It’s known for its bold heat and deep, savory flavor. While a high-quality jarred version works well, homemade arrabbiata offers full control over spice level and seasoning. This sauce not only coats the pasta but also becomes the simmering base that infuses the seafood and veggies with fiery flavor.

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Recipe Origin

Fra Diavolo, or “Brother Devil,” is an Italian-American dish known for its spicy heat and seafood-focused sauces. The name refers to the fiery kick of crushed red pepper in the tomato-based sauce. While the roots of Fra Diavolo trace back to Southern Italian cuisine, it became popularized in the U.S. by Italian-American chefs who paired it with shrimp, lobster, or scallops over pasta.

This version is inspired by my love for elevated seafood pasta dishes that still feel homey and satisfying. Josh and I love to cook this when we’re craving a dish that’s both impressive and comforting. The toasted panko adds a texture twist we came up with to mimic the crunch you’d find at a coastal trattoria, while the combination of shrimp and scallops makes it feel special without being fussy.

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Tips, Serving Suggestions, and Storage Advice

• Dry the seafood well to help it sear properly without steaming.

• Use fresh herbs for the best flavor—dried won’t deliver the same brightness.

• Adjust heat to your preference by increasing or decreasing the red pepper flakes.

• Don’t overcook the seafood—it finishes cooking in the sauce.

• Use a good-quality white wine, like Pinot Grigio, to enhance the sauce.

• Reserve pasta water to adjust the sauce’s consistency at the end.

• Make the panko topping first so it’s ready when the dish is assembled.

• Linguine holds sauce well, but fettuccine or bucatini are great substitutes.

• Garnish with lemon zest for added brightness if desired.

• Leftovers store well in the fridge for up to 2 days; reheat gently to avoid overcooking the seafood.

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Unique Recipe Qualities

• Combines two luxurious seafoods—shrimp and scallops—in one dish.

• Features a spicy arrabbiata sauce that’s bold and flavorful.

• Includes a crispy, herbed panko topping for texture contrast.

• Uses fresh herbs for brightness and depth.

• Balanced with sweet bell peppers and earthy mushrooms.

• Simmered with white wine for elevated flavor.

• Restaurant-style quality in under an hour.

• Versatile with other pastas like fettuccine or tagliatelle.

• Great for both weeknight meals and special occasions.

• Customizable spice level to suit your taste.

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Shrimp & Scallop Fra Diavolo

Ingredients:

• 4 Tablespoons unsalted butter, divided

• 1/3 cup panko breadcrumbs

• 4 Tablespoons chopped fresh parsley, divided

• 4 Tablespoons chopped fresh basil, divided

• Kosher salt and freshly ground black pepper

• 3/4 pound large shrimp (12–16 count), peeled and deveined

• 1/2 pound large sea scallops

• 2 Tablespoons good olive oil

• 2 cups thinly sliced red onion (about 1 large)

• 1 cup red and/or yellow bell pepper, sliced

• 1 cup mushrooms, quartered

• 2 Tablespoons minced garlic (about 6 cloves)

• 1/4 teaspoon crushed red pepper flakes

• 2/3 cup dry white wine (e.g., Pinot Grigio)

• 32-ounce jar arrabbiata sauce, or homemade equivalent

• 1 pound linguine

• Parmesan cheese, shredded, for garnish

Instructions:

1. In a medium sauté pan, melt 1 tablespoon butter over medium heat. Add panko and toast for about 2 minutes, stirring occasionally, until golden brown. Transfer to a small bowl and stir in 1 tablespoon each of parsley and basil, 1/4 teaspoon salt, and a pinch of pepper. Set aside.

2. Pat the shrimp and scallops dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. In a large sauté pan or Dutch oven, heat the remaining 2 tablespoons butter and the olive oil over medium heat. Add onion and bell peppers and sauté for 4 minutes, until slightly softened. Add mushrooms and cook for 2 more minutes.

4. Add the remaining tablespoon of butter, followed by garlic and red pepper flakes. Sauté for 1 minute, until fragrant.

5. Add the shrimp and scallops in a single layer. Sear for 1 minute per side, just until they begin to turn pink. Do not cook through.

6. Pour in the white wine and simmer for 2–3 minutes, allowing the liquid to reduce. Stir in the arrabbiata sauce and bring to a simmer. Add remaining parsley and basil, along with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat.

7. Meanwhile, bring a large pot of water to a boil with 2 tablespoons salt. Cook linguine according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta and add it directly to the sauce.

8. Toss pasta with sauce and seafood until well coated. Simmer for 1 minute to allow the pasta to absorb the flavors. Add reserved pasta water as needed to loosen the sauce.

9. Transfer to a large serving bowl or individual plates. Sprinkle with herbed panko, garnish with shredded Parmesan, and serve hot.

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FAQ Section

Can I use frozen seafood?

Yes, just make sure it’s fully thawed and patted dry before searing to avoid excess moisture.

What if I can’t find arrabbiata sauce?

You can use a good-quality marinara and add extra garlic and red pepper flakes for heat.

Is this very spicy?

It has a noticeable kick, but you can adjust the red pepper flakes to your preferred level.

Can I make this ahead?

You can prep the sauce and panko ahead, but cook the seafood fresh for best texture.

What wine pairs well with this?

A dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully.

Can I omit the mushrooms or peppers?

Absolutely—feel free to adapt the veggies based on your taste or what you have on hand.

Is this gluten-free?

Substitute gluten-free pasta and panko to make the dish gluten-free.

How do I reheat leftovers?

Reheat gently in a pan over low heat with a splash of water or broth. Avoid microwaving the seafood too long.

Can I substitute other seafood?

Yes! Lobster, calamari, or even chunks of firm white fish can work well here.

What if I don’t have white wine?

You can substitute seafood or chicken broth, though wine adds a subtle acidity and depth.

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