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
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.
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).
Sauté Aromatics: Reduce heat to medium. Add remaining 2 tablespoons of oil, minced garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
Deglaze: Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until reduced by half.
Simmer Sauce: Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes to thicken.
Steam Shellfish: Add mussels to the sauce, cover tightly, and cook for 3-4 minutes until shells open. Discard any that remain closed.
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.
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.
