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If you like spicy food, or have had Fra Diavolo pasta in the past, Seafood Arrabbiata should be in your regular rotation. This spaghetti arrabiata (or spaghetti arrabbiata) gets it’s heat from the use of Calabrian chili flakes and you can control the heat with how much you use. I’d start with two teaspoons (very hot for me but I’m a bit of a wimp) and go up to four if your taste buds allow. This sauce is so flavorful with the use of garlic and onion and a lot of dried herbs.
Shellfish is a favorite of mine and you’ll see me use it in all kinds of preparations. This dish is a classic NYC dish I had all the time when I lived there. It is commonly found on Italian restaurant menus and you may see it referred to as angry spaghetti in some local spots. The “angry” comes from the heat so you decide how angry your dish will be.
Traditionally, you’ll see spaghetti arrabbiata or linguine arrabbiata on the menu and those two pasta choices (shapes) work great in this recipe. Actually, any pasta all’arrabbiata works so if you want to try other pasta shapes, try rigatoni arrabbiata or penne as substitutions. If you love a good seafood pasta but don’t want the heat, try my New Year’s Seafood Fettuccine. Duly named since I make it almost every New Year…it has become a tradition. Staying away from carbs? Try my Spaghetti Squash with Seafood Marinara.
Arrabbiata vs. Arrabiata
You are going to see both spellings all over the internet and they are often seen interchanged but the correct spelling is arrabbiata with two “b”s. It is an Italian word meaning “angry” which of course refers to the spicy sauce.
No matter how you spell it, this is a tasty sauce but for the record, arrabbiata is correct.
Ingredients in my seafood arrabbiata
PASTA
Spaghetti arrabiata is probably the most common pasta shape used. But I also like fettucini, rigatoni and penne in this too. You certainly can use whole wheat pasta for a little more protein too.
SHELLFISH
When it comes to the shellfish you use in this dish, I always recommend going with your favorites and/or with what is fresh. The use of mussels or clams is very common, although on this day at the seafood market, I went with the shrimp, scallops and lobster. Yes, this can get pricey, so I tend to pull this out on the holidays and when I’m having guests for dinner.
But, a real affordable way to make this dish is to do just shrimp arrabbiata. Grab a couple of bags of shrimp when they are on sale, and you can have this very affordable meal anytime.
You could also use firm fish in this recipe like halibut, tuna and cod.
TOMATOES
San Marzano tomatoes always gets top billing in Italian recipes and with good reason. They are sweeter and more flavorful then regular canned tomatoes, so if you can find them, use them. Don’t worry if you only have grocery store canned tomatoes on hand, they’ll work.
CHEESE
Finally, the never ending debate over whether to use cheese on seafood. Die hard Italian chefs usually say no. I’m not Italian (but boy do I love their food) and I use the cheese. As far as I’m concerned, Parm makes everything better. But, you decide.
How to make seafood arrabbiata
- 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 (San Marzano if you have them) 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 tail 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.
Frequently asked questions and answers about seafood arrabbiata
The correct spelling is “arrabbiata” (with two R’s and two B’s). This Italian word means “angry” in English, referring to the spicy, fiery nature of the sauce. Common misspellings include “arribbiata,” “arabiata,” and “arabbiata.” The dish originates from Rome and gets its name from the heat provided by red chili peppers.
The best seafood options for arrabbiata include:
- Shrimp (most popular choice)
- Scallops (sweet and tender)
- Mussels (add briny flavor)
- Clams (traditional Italian choice)
- Calamari/Squid (adds texture)
- Lobster tail (for special occasions)
- Crab meat (lump or jumbo lump)
- Mixed seafood combination (surf and turf style)
Choose firm, fresh seafood that won’t fall apart during cooking. Shrimp and scallops are beginner-friendly options.
Traditional and best pasta shapes for arrabbiata include:
- Penne (classic choice – holds sauce well)
- Rigatoni (ridged tubes capture sauce)
- Fusilli (spirals grab spicy sauce)
- Farfalle (bow-ties work beautifully)
- Paccheri (large tubes, very traditional)
- Linguine (perfect for seafood versions)
- Spaghetti (classic but sauce may slide off)
Short, ridged pasta shapes work best as they hold the chunky, spicy sauce better than smooth varieties.
Seafood arrabbiata ranges from mild to very spicy depending on preparation. The heat level depends on:
- Type of chili peppers used (Calabrian red pepper flakes, fresh chilies, or dried peppers)
- Amount of peppers added
- Whether seeds are included (seeds add more heat)
- Personal tolerance level
You can easily adjust the spice level by starting with less chili and adding more to taste. The dish should have a pleasant heat that doesn’t overpower the seafood.
Arrabbiata sauce has a bold, vibrant flavor profile featuring:
- Spicy heat from red chili peppers
- Rich tomato base with slight acidity
- Garlic depth and aroma
- Herbal notes from fresh basil or parsley
- Fruity undertones from quality olive oil
The sauce is more intense and fiery than marinara, with a rustic, chunky texture that coats pasta beautifully.
Total cooking time is typically 20-30 minutes:
- Prep time: 10-15 minutes
- Cooking time: 15-20 minutes
- Pasta cooking: 8-12 minutes (can be done simultaneously)
This makes it perfect for weeknight dinners. The key is having all ingredients prepped before you start cooking, as the process moves quickly once you begin.
While best served fresh, you can partially prepare it:
- Sauce: Make arrabbiata sauce 1-2 days ahead and refrigerate
- Seafood: Cook seafood just before serving for best texture
- Pasta: Cook fresh when ready to serve
- Reheating: Gently reheat sauce and add freshly cooked seafood
Avoid fully preparing and storing the complete dish, as seafood can become rubbery when reheated.
Excellent wine pairings include:
- White wines: Pinot Grigio, Sauvignon Blanc, or Vermentino
- Red wines: Chianti, Sangiovese, or light Barbera
- Rosé: Provence rosé or Italian rosato
- Sparkling: Prosecco or Champagne. For something new, try sparkling Cremant. See Prosecco or Cremant? for more information and recommendations.
The wine should complement both the spicy sauce and delicate seafood without overwhelming either component.
Traditional seafood arrabbiata contains gluten from wheat pasta. To make it gluten-free:
- Use gluten-free pasta (rice, corn, or chickpea-based)
- Ensure all seasonings and ingredients are certified gluten-free
- Check that seafood hasn’t been processed with gluten-containing ingredients
The sauce itself is naturally gluten-free when made with pure ingredients.
Key differences include:
- Heat level: Arrabbiata is spicy, marinara is mild
- Ingredients: Arrabbiata contains chili peppers, marinara typically doesn’t
- Texture: Arrabbiata is often chunkier and more rustic
- Origin: Arrabbiata is specifically Roman, marinara has broader Italian origins
- Flavor intensity: Arrabbiata is bolder and more aggressive
Both are tomato-based, but arrabbiata has a distinctly fiery character.
To keep seafood tender:
- Add seafood last (final 2-3 minutes of cooking)
- Don’t overcrowd the pan
- Use high heat for quick cooking
- Remove from heat as soon as seafood is opaque
- Size matters – cut seafood into uniform pieces
- Pre-cook larger items like scallops separately if needed
Overcooked seafood becomes tough and rubbery, so timing is crucial.
Freezing is not recommended because:
- Seafood texture degrades significantly when frozen in sauce
- Pasta becomes mushy after freezing and thawing
- Sauce may separate during the freezing process
If you must freeze, freeze only the arrabbiata sauce (without seafood) for up to 3 months, then add fresh seafood when reheating.
What to serve with seafood arrabbiata
This is a flavorful entree and I like to start with something light like my Healthy Creamy Chicken Caesar Salad or my Kitchen Sink Salad. Of course, the dish calls for a fabulous glass of red wine (Cabernet or Merlot are my favs).
And don’t forget the Roasted Garlic and Parmesan Bread. Would it be Italian without it?
Finish the meal with a great Italian dessert like my Individual Cannoli Pies, Lemon Olive Oil Cake with Balsamic Raspberries or my Raspberry and pistachio Semifreddo.
Did you try this recipe? Do leave a comment and rating. Did you change anything in the sauce? Do let me know.
If you like this dish, be sure to try some of my other favorite Italian dishes:
Eggplant and Zucchini Lasagne
Baked Stuffed Shells for Two
Spaghetti Squash with Seafood Marinara
Zucchini Lasagne Rollups
High Protein Pasta
Sun-Dried Tomato Pasta with Spinach and Pignoli Nuts
Seafood Arrabbiata
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
