Seafood Arrabbiata
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Seafood Arrabbiata
Seafood Arrabbiata
Seafood Arrabbiata
Seafood Arrabbiata

Seafood Arrabbiata

This delicious and spicy Seafood Arrabbiata recipe is easy to pull together using your favorite shellfish.
5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Italian
Servings 4 Served
Calories 22 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 Small Lobster tails (3-5 oz. each)
  • 16 Large Shrimp, peeled and deveined
  • 12 Large Sea Scallops, tough muscle removed
  • 2 Tbsp. Olive oil
  • 2+ Tsps. Calabrian chili flakes
  • 1/2 Large Onion, finely diced
  • 5 Large Garlic cloves, finely minced
  • 1 Tbsp. Tomato Paste
  • 2 28- Oz. Cans San Marzano whole tomatoes
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil
  • 1/2 Tsp. Kosher salt
  • 20 Grinds of fresh black pepper
  • 2 Tbsp. Fresh Italian flat leafed parsley, chopped
  • 8-12 Oz. Linguine, spaghetti, rigatoni or pasta of your choice
  • Shaved Parmesan (optional) to finish


  • Add the oil to a large skillet. Heat until hot but not smoking.
  • Add the onions and Calabrian chili flakes and stir a few times until the onions are translucent. (about two minutes)
  • Add the tablespoon of tomato paste and stir into the onions for about a minute.
  • Add the minced garlic and stir into the mix. Cook for one minute.
  • In a blender, add the two cans of whole tomatoes and blend until smooth (Or you can leave small pieces of tomato. This is completely a matter of preference.) Add to the onion and garlic mixture and stir to combine.
  • Add the oregano, basil, slat and pepper and mix in. Let cook for 20-25 minutes to meld the flavors. If the sauce is to thick, add a little water, a tablespoon at a time until you have the right consistence.
  • Meanwhile, boil a large stock pot of water to cook the pasta. Make sure you season it heavily with kosher salt…the water should be very salty. Taste it!
  • Once the water comes to a boil, add your pasta and stir. Cook per package instructions.
  • Meanwhile, prep your shell fish. Make sure you remove the tough muscle from the scallops and pat dry. Remove the shell and tai from the shrimp for easy eating. (You can leave the tail intact, but be sure the rest of the shell is removed after deveining. You can often find these already prepared in the seafood section of the supermarket. Last, to prep your lobster tails, I cut them with a kitchen scissors down the shell all the way to the tail. Then flip them over and cut through the under belly all the way to the tail. Take a knife and cut completely through. You should how have 8 halves of lobster tails. Gently lift the lobster meat from the shell then place it back into the shell. This will make eating it much easier for your guests.  Cook the lobster in the shell in the sauce for maximum flavor.
  • Add the shellfish to the sauce and tuck it into the sauce to cook for about two minutes. Flip the shellfish over and cook another 2-3 minutes in the sauce.
  • Plate your pasta and top with the spicy sauce and the shellfish.
  • Always controversial is whether or not to use Parmesan cheese on shellfish. Over the years, I’ve noticed more and more people going with cheese. I always have so I shave some Parmesan on top of each plate (just use a vegetable peeler for this task) and sprinkle with the chopped parsley. Enjoy.


Calories: 22kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 386mgPotassium: 138mgFiber: 2gSugar: 1gVitamin A: 113IUVitamin C: 1mgCalcium: 88mgIron: 3mg
Keyword dinner, pasta, shellfish
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