Lobster or Shrimp Fra Diavolo

Fra diavolo means “brother devil," and the heat in this seafood pasta sauce earns the name. Shrimp, lobster, or both simmer in a spicy crushed tomato sauce rich with red wine, garlic, and a halved hot chili pepper.

The sauce builds in layers. Onion and garlic saute in butter and olive oil until golden, then crushed tomatoes, wine, herbs (oregano, basil, thyme), red pepper flakes, a bay leaf, and the halved hot pepper all simmer together for 30 minutes. That long simmer melds everything and lets the heat from the peppers infuse gradually through the sauce.

The shellfish goes in for just 15 minutes at the end, then the heat turns off and the pot rests for 10 more. That resting time lets the seafood finish cooking gently in the residual heat so it stays tender instead of getting rubbery.

Chef Tips

• Remove the bay leaf and hot pepper halves before adding the seafood. The pepper has done its job by that point, and leaving it in risks overpowering the dish.
• Use shell-on shrimp if possible. The shells add extra flavor to the sauce, and you can peel at the table.
• A half cup of fresh chopped parsley is a lot, but use it all. It brightens the heavy, spicy sauce.

Variations

• Add mussels or clams alongside the shrimp for a mixed seafood fra diavolo.
• Use white wine instead of red for a lighter, brighter sauce.
• Increase the red pepper flakes and use a hotter chili for a truly fiery version.