Seafood Bucatini Fra Diavolo

Did you know that the “Devil’s Brother” sauce, or Seafood Bucatini Fra Diavolo, isn’t actually a traditional Italian recipe but rather a bold creation of the Italian-American diaspora in the early 20th century?.

While its name translates to “Brother Devil,” a nod to the 18th-century revolutionary Michele Pezza, the dish has become a modern icon of “spicy danger” on a plate. This recipe delivers a fiery, garlicky tomato sauce paired with succulent shellfish that will challenge your tolerance for heat while satisfying your craving for luxury.

Ingredients List

To create a restaurant-quality Seafood Bucatini Fra Diavolo, you need high-quality proteins and a punchy aromatic base. Here is the perfect haul:

• Seafood Mix (1.5 lbs): A blend of large shrimp, sea scallops, and cleaned calamari rings. You can also add mussels or clams for a more dramatic presentation.
• Bucatini Pasta: This thick, hollow spaghetti is the gold standard for this dish because the center hole traps the spicy sauce, ensuring flavor in every bite.
• Crushed San Marzano Tomatoes: Their natural sweetness balances the intense heat of the chiles.
• Calabrian Chile Paste or Red Pepper Flakes: The source of the “devilish” heat. Use 1–2 teaspoons depending on your spice tolerance.
• Dry White Wine (1/2 cup): A crisp Pinot Grigio or Sauvignon Blanc helps deglaze the pan and adds necessary acidity to cut through the richness.
• Fresh Aromatics: Plenty of thinly sliced garlic, diced shallots, and fresh Italian flat-leaf parsley.
• Extra Virgin Olive Oil: For searing the seafood and building the sauce foundation.

Substitutions: If you cannot find Bucatini, thick linguine or perciatelli are excellent alternatives. For a lower-carb version, zucchini noodles or spaghetti squash can be used, though they won’t absorb the sauce in the same way.

Timing

This sophisticated meal comes together surprisingly fast, making it ideal for date nights or impressive weeknight dinners.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Comparison: Traditional slow-simmered marinara sauces often take 60–90 minutes to develop. Our Seafood Bucatini Fra Diavolo method achieves a robust, layered flavor in just 30 minutes, saving you an hour in the kitchen without sacrificing the “developed” taste of a long-simmered sauce.

Step-by-Step Instructions

Step 1: Sear the Seafood

Pat your shrimp, scallops, and calamari completely dry with paper towels. Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the seafood for 2–3 minutes until just opaque and slightly golden. Pro Tip: Remove the seafood from the pan while it’s still slightly undercooked; it will finish cooking in the hot sauce later to prevent a rubbery texture.

Step 2: Build the Spicy Base

In the same skillet, add a bit more oil if needed and sauté the shallots and garlic until fragrant. Stir in the Calabrian chile paste and red pepper flakes, letting them “toast” in the oil for 30 seconds to release their spicy oils.

Step 3: Deglaze and Simmer

Pour in the white wine and scrape the bottom of the pan to release any browned bits (fond). Let the wine reduce by half, then add the crushed tomatoes and dried oregano. Simmer for 10 minutes to allow the sauce to thicken slightly.

Step 4: Cook the Bucatini

While the sauce simmers, boil your Bucatini in heavily salted water until it is al dente. Crucial Step: Save 1/2 cup of the starchy pasta water before draining the noodles!.

Step 5: The Final Marriage

Add the cooked Bucatini and the seared seafood back into the skillet with the sauce. Toss vigorously, adding the reserved pasta water as needed to create a glossy, clinging sauce. Finish with a generous handful of chopped parsley and a drizzle of high-quality olive oil.

Nutritional Information

Seafood is a lean protein powerhouse, and this dish provides a significant amount of Vitamin B12 and minerals like selenium.

Note: Restaurant versions can exceed 1,100 calories due to excessive oil and large portions; this home version is optimized for health.

Healthier Alternatives for the Recipe

You can enjoy the fiery flavors of Seafood Bucatini Fra Diavolo while meeting various dietary needs:

• Whole Grain Swap: Use whole-wheat Bucatini or Banza chickpea pasta to double the fiber and increase the protein content even further.
• Low-Sodium Option: Use fresh, vine-ripened tomatoes instead of canned to control salt intake, and avoid adding salt to the pasta water (though the texture may be slightly different).
• Dairy-Free: This recipe is naturally dairy-free! Avoid adding parmesan at the end to keep it authentic to Italian seafood traditions, which generally forbid cheese with fish.

Serving Suggestions

• The Perfect Pairing: Serve with a crisp, chilled glass of Vermentino or a dry Rosé to balance the spicy heat.
• Side Dish: A simple lemon-dressed arugula salad helps cleanse the palate between spicy bites.
• Crusty Bread: A piece of charred sourdough or garlic bread is essential for mopping up the extra “devilish” sauce at the bottom of the bowl.

Common Mistakes to Avoid

• Overcooking the Calamari: Squid turns into rubber if cooked for more than 2–3 minutes. Add it at the very last second of the final toss.[
• Drowning the Pasta: Don’t use too much sauce. The goal is for the sauce to coat the Bucatini, not for the pasta to swim in a soup.
• Not Salting the Water: Pasta water should be “salty as the sea.” This is the only time the pasta itself gets seasoned.
• Using Pre-Minced Garlic: For a dish where garlic is a star, use fresh cloves. Jarred garlic lacks the sharp, clean bite required for a true Fra Diavolo.

Storing Tips for the Recipe

• Freshness First: Seafood is best enjoyed immediately. If you have leftovers, store them in an airtight container for no more than 24 hours.
• Reheating: Reheat gently on the stovetop over low heat with a splash of water. Avoid the microwave, which will make the shrimp and scallops tough.
• Prep Ahead: You can make the spicy tomato sauce up to 2 days in advance and just sear the seafood and boil the pasta when you’re ready to eat.

Conclusion

This Seafood Bucatini Fra Diavolo is a 30-minute masterpiece that brings the heat of the “Devil’s Brother” to your kitchen. With 32g of protein and bold, spicy flavors, it’s the ultimate way to elevate your pasta night. Try this recipe tonight and let us know your spice level in the comments! Don’t forget to subscribe for more fiery seafood inspiration.

FAQs

1. Is Fra Diavolo the same as Arrabiata?
No. While both are spicy, Arrabiata is a simple sauce of tomatoes, garlic, and chiles. Fra Diavolo typically includes onions, wine, and is almost always paired with seafood.

2. Can I make this with frozen seafood?
Yes. Just ensure the seafood is completely thawed and patted dry before searing, otherwise it will steam instead of browning.

3. How do I make it less spicy?
Omit the Calabrian chile paste and use only a small pinch of red pepper flakes. You can also add a teaspoon of honey to the sauce to mellow the heat.

4. Why use Bucatini?
The hollow center of Bucatini allows the thin, spicy sauce to flow inside the noodle, providing a more intense flavor experience than standard solid pasta.

Seafood Bucatini Fra Diavolo

Print Recipe

This Seafood Bucatini Fra Diavolo is a restaurant-quality dinner ready in 40 minutes. It features tender shrimp, sweet scallops, and fresh mussels tossed in a spicy, garlic-infused tomato sauce. The hollow bucatini noodles trap the fiery sauce perfectly, making every bite a flavor explosion. Perfect for a romantic date night or the Feast of the Seven Fishes.

• Total Time: 40 Minutes
• Yield: 4 Servings

Ingredients

 

• 12 oz Bucatini pasta
• 3 tbsp Extra virgin olive oil, divided
• 1 lb Large shrimp, peeled and deveined
• ½ lb Sea scallops, side muscle removed and patted dry
• 12 Fresh mussels, scrubbed and bearded
• 5 cloves Garlic, minced
• 1 tsp Crushed red pepper flakes (add more for extra heat)
• ½ cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
• 28 oz Can crushed San Marzano tomatoes
• 1 tsp Dried oregano
• Salt and black pepper to taste
• ¼ cup Fresh parsley, chopped
• Fresh basil leaves, for garnish

Instructions

 

1. Boil Water: Bring a large pot of salted water to a boil. Add the Bucatini and cook until al dente (usually 1-2 minutes less than package directions). Reserve ½ cup of pasta water before draining.
2. Sear Seafood: Heat 1 tablespoon of olive oil in a large deep skillet over high heat. Pat scallops and shrimp completely dry. Sear scallops for 2 minutes per side and shrimp for 1 minute per side until golden. Remove from pan and set aside (they will finish cooking later).
3. Sauté Aromatics: Reduce heat to medium. Add remaining 2 tablespoons of oil, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until reduced by half.
5. Simmer Sauce: Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes to thicken.
6. Steam Shellfish: Add mussels to the sauce, cover tightly, and cook for 3-4 minutes until shells open. Discard any that remain closed.
7. Finish Dish: Return the seared shrimp and scallops to the pan. Add the cooked pasta and a splash of reserved pasta water. Toss gently for 1-2 minutes to coat everything in the spicy sauce.
8. Serve: Garnish with fresh parsley and basil. Serve immediately.

Notes

 

• Dry the Seafood: Ensure your scallops and shrimp are bone-dry before searing to get a good crust instead of steaming them.
• Spice Level: This recipe is moderately spicy. For “angry” (very spicy) heat, increase red pepper flakes to 1 tbsp.
• Pasta Substitute: If you can’t find Bucatini, Linguine or Spaghetti are excellent alternatives.
• Wine: If you prefer not to cook with alcohol, substitute the white wine with seafood stock or chicken broth.

• Author: By juicymeatrecipes
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Category: Dinner, Main Course
• Method: Sautéing, Stovetop
• Cuisine: American, Italian
• Diet: High Protein, Pescatarian