Fra Diavolo with Shrimp and Scallops

Be prepared to use many pots and pans. Sorry but there are many steps to this dish.  They are easy, however you can not just mix all the ingredients together until the end when you are assembling the dish.

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Fra Diavolo with Shrimp and Scallops


1 bag of Tricolor Farfalle pasta, or you can use tomato and Spinach shells

2 Cups of cooked and deveined large shrimp

16 oz of medium scallops

8 cloves of large garlic puree

6 Tbps of olive oil

3/4 tsp of red pepper flakes

1/2 stick of butter ( to use a table-spoon or two at a time)

1/2 C of chopped Parsley washed and drained

14 oz of diced tomatoes, you can use the organic diced tomatoes in a can.

7 oz of tomato sauce

1 1/2 tsp of salt (keep on the side and salt each main ingredient individually)

1 C of dry white wine

1/4 C of Brandy or Cognac


Take two table-spoons of olive oil add 1/4 tsp of pepper flakes and 2 mashed garlic cloves and microwave for 45 seconds.

Set aside for at 30 minutes to an hour to infuse the spices with the oil.

In a saute pan add a little butter and sear the shrimp on medium to high heat for 30 seconds on each side.  Remove the skillet from the stove.  Deglaze with 1/4 C of Brandy, then return to heat and ignite.  Shake the skillet away from you until the flames subside.

In the same pan add more butter and sear the Scallops for 45 seconds or so on each side or until golden in color.

Be very careful when cooking scallops, since they become rubbery if you over cook them.  Remove the scallops from the heat and set  aside.

In an empty skillet heat 3 table spoons of olive oil and 2 table spoons of butter over medium heat and add the rest of the garlic, stirring constantly until it is straw colored.  Add the wine and let it cook for one minute.

Add remaining pepper flakes, salt, the diced tomatoes, and the tomato sauce.

Simmer for ten minutes.

While the sauce is cooking, make the pasta according to the instructions on the package.  I suggest to keep it aldente. Drain the pasta and drizzle with 2 table spoons of infused olive oil.

Now let’s put this delicious dish together.  The easiest way is to serve it family style.  In a large platter arrange the pasta, then top with the sauce, shrimp and scallops. If you like, add a tablespoon of pure olive oil on top or two table spoons of melted butter.  Sprinkle the chopped parsley over the dish and serve.  Enjoy!

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History of Fra Diavolo with Shrimp and Scallops

To all the seafood lovers this dish will satisfy your palate.  There has been a little controversy about where this dish originated.  Some say it originated in Naples, Campagna the southern region of Italy.  In  southern Italy they infuse their olive oil with pepperoncino flakes (pepper flakes) and drizzle it over anything they like.  However some say this dish originated in New York City in ” the Little Italy” District.

Fra Diavolo (Italian for “Brother Devil”) is the name given to a spicy sauce for pasta or seafood. Most versions are tomato-based and use chili peppers for spice, but the term is also used for sauces that include no tomato, or that use cayenne or other forms of pepper.

This version of this dishes uses pepper flakes to create  a spicy tomato sauce. The wine I used to cook with is an Italian Pinot Grigio.

I certainly was very careful not to over use the pepper flakes since I did not want the delicate seafood to become overpowered by the heat of the flakes. Plus I did not want the wine wine I was drinking with the dish to intensify the chili pepper flavors on my palate.

Even though In the southern part of Italy olive oil is the king, I also used butter to sear the scallop, the shrimp, and add it before igniting the cognac.

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