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Seafood Linguine Fra Diavolo Recipe

Seafood Linguine Fra Diavolo

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on March 15, 2013

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    This dish was exceptional delicious... I made a few changes...I only added 1 red jalapeno so that it would be too over spiced by the ingrediant & it came out perfect.. I also added additional seafood such as scallops, calamari & lobster....I seasoned the shrimp, calamari & scallops with Emerils Essence before throwing into the pan...WOW was it delicious...I doubled the recipe as I was cooking for 6 & wanted leftovers..Another shortcut I took was having my local foodstore steam & cut in 1/2 3 lobsters longwise to lay across my finished dish...Everyone was seriously impressed with Presentation & flavor... I will def make this again...

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  • on July 11, 2012

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    Very tasty and over all it was really GREAT.

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  • on March 24, 2012

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    Great ideas. I subbed shrimp and scallops for the mussels and calamari, and used Huy Fong chili sauce and a little butter to finish but this is a real crowd pleaser.

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  • on August 21, 2011

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    Not a 1, not a 2, not a 3...a 5 Star, impress everyone you know recipe! If you don't have Essence, you can use basil, oregano and parsley and get an A plus too. I used shrimp and scallops. Superb. I LOVE fra diavolo and this is perfect!

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  • on July 19, 2010

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    We order this in restaurants but had never tried to make this until now. My husband and I followed the directions and added lobster, shrimp, mussels and clams. We used a green jalapino instead of red but other than that we followed the reciped and it was wonderful! If you likea lot of sauce than you may need to increase that portion but other than that it was perfect. I would highly recommend this recipe.

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  • on June 27, 2010

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    There was not enough sauce for this recipe it only calls for 2 cups. Pasta was too dry. This type of dish usually has lots of sauce that you always need your italian bread to soak up. I would not make again.

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  • on December 27, 2009

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    Did not care for the jalapenos in the recipe.....gave an "off" taste to what I am used to. I tried it for a variation on what I am used to, this basic recipe, but cut back on crushed red pepper flakes and use jarred hot cherry peppers. They add just enough heat and can be removed if guests do not like them. For an added salty kick, try using about 1/2 of a can of pitted black olives....they taste great in the red sauce.

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  • on November 08, 2009

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    I cook a lot of dishes like this, and the entire family said this is the best fra diavolo I've ever made.

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  • on May 30, 2009

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    Everyone including my kids loved it. It was perfect. More people should give it a try and if u dont like spicy food eliminate the red pepper but it may take the flavor away. I substituted a few things and threw in shrimp, scallops, lobster and oysters. Next time I will use crab meat. It was delicious!!!!!

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  • on January 25, 2009

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    My husband and I have started to make a new recipe every weekend..Each of us pick a recipe, and Sat/Sun we take turns.....WOW, Emeril has done it right, ...We did the recipe almost to the letter...just did not use the red jalapeno as couldnt find...BAM!!!!! Will definitly be making this gain, and having few friends in the mix next time to hopefully enjoy as much as we did...PS I am eating this right now

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