Hey wild thing, I think I love you. No, scratch that I know I love you. The perfect mix of spicy, tangy, and sweet all in one combined with an array of seafood heaven. My clients asked for a delicious spicy seafood pasta dish, so I cooked up this sinful delight. Let's just say there were hardly any leftovers.
Another one of my one-pot meals, Seafood Linguine Fra Diavolo is the perfect dish to celebrate life. Prepped, cooked, and done in 30 minutes. Turn your ordinary weeknight dinner into an Oscar winner. You can make it as spicy as you want by adding an extra pepper and sprinkling more red pepper flakes in. Bon Appétit!
Here's how you do it!
In a large pot, bring salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and transfer pasta to a large bowl and drizzle with 1 tablespoon olive oil. Toss to coat the pasta, then set aside.
In a small bowl, season the shrimp with ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme.
In a 14-inch sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp to the pan and cook for 1 minute. Turn shrimp over and cook another minute. Remove from heat and set aside.
In the same pan, add 2 tablespoons olive oil and onions, cook until translucent, about 3 to 4 minutes. Add the garlic and minced Serrano pepper, sauté until fragrant, about 30 seconds. Add red pepper flakes and tomato paste and sauté, about 1 minute. Add whole canned tomatoes, breaking up the tomatoes with a spatula; cook for about 2 minutes. Add in sugar and cook for another 2 minutes.
Then add the clams to the pan. Cover the pan and cook the clams for 2 minutes. Remove the lid add the mussels to the pan and cover again. Cook the mussels for 2 minutes.
Remove the lid and add calamari, cooked shrimp, and pasta, toss to combine the pasta with sauce and season with 2 teaspoons salt and 2 teaspoons freshly ground pepper, about 2 minutes.
Transfer seafood pasta to serving dish (or serve it directly out of the pan) and garnish with the chopped parsley and cheese. Serve hot.
Seafood Linguine Fra Diavolo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Ingredients:
1 pound linguine
4 tablespoons extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 small onion, diced
2 garlic cloves, minced
1 sliced Serrano pepper, minced
2 teaspoons crushed red pepper flakes
1 (28 ounce) can whole tomatoes
2 tablespoons tomato paste
1 tablespoon sugar
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
1/2 pound calamari, bodies sliced into rings, with the tentacles
2 teaspoons salt, more to taste
2 teaspoons pepper, more to taste
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, to garnish
Directions:
In a large pot, bring salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and transfer pasta to a large bowl and drizzle with 1 tablespoon olive oil. Toss to coat the pasta, then set aside.
In a small bowl, season the shrimp with ¼ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme.
In a 14-inch sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp to the pan and cook for 1 minute. Turn shrimp over and cook another minute. Remove from heat and set aside.
In the same pan, add 2 tablespoons olive oil and onions, cook until translucent, about 3 to 4 minutes. Add the garlic and minced Serrano pepper, sauté until fragrant, about 30 seconds. Add red pepper flakes and tomato paste and sauté, about 1 minute. Add whole canned tomatoes, breaking up the tomatoes with a spatula; cook for about 2 minutes. Add in sugar and cook for another 2 minutes. Then add the clams to the pan. Cover the pan and cook the clams for 2 minutes. Remove the lid add the mussels to the pan and cover again. Cook the mussels for 2 minutes. Remove the lid and add calamari, cooked shrimp, and pasta, toss to combine the pasta with sauce and season with 2 teaspoons salt and 2 teaspoons freshly ground pepper, about 2 minutes. Transfer seafood pasta to a serving dish and garnish with the chopped parsley and cheese. Serve hot.