Shrimp and Scallop Fra Diavolo


This can be a spicy dish. The red pepper may be too much for some.

Super easy

Shrimp and Scallop Fra Diavolo


For 4 Person(s)


  • 8 oz(s) Linguine
  • 3 Tbsp(s) Olive Oil, divided
  • 1 1/2 Tbsp(s) Garlic, minced
  • 3/4 lb(s) Bay Scallops
  • 3/4 lb(s) Shrimp, medium, peeled and deveined
  • 1 medium Onion, sliced thin
  • 2 tsp(s) Garlic, minced
  • 1 tsp(s) Crushed Red Pepper
  • 2 Tbsp(s) Basil, dried
  • 1/2 tsp(s) Oregano, dried
  • 14 1/2 oz(s) Tomatoes, crushed
  • 14 1/2 oz(s) Tomatoes, diced
  • 1 Tbsp(s) Lemon Juice
  • 3/4 cup(s) Dry White Wine

Shrimp and Scallop Fra Diavolo Directions

  1. Cook pasta in unsalted water according to package directions.
  2. In a large skillet over medium-high heat, heat 2 Tbsps olive oil. Saute garlic, shrimp and bay scallops, about 3 minutes. Remove from the skillet, set-aside, cover and keep warm.
  3. Add 1 Tbsp of olive oil to the skillet. Saute the onion until translucent, about 5 minutes. Add 2 tsps garlic, red pepper, basil and oregano. Mix with the onion. Add crushed and diced tomatoes, lemon juice, and wine. Cook until thickened, about 10 minutes.
  4. Return the shrimp and scallops to the tomato mixture and heat until warmed throughly.
  5. Serve over linguine.


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