Grilled Seafood Pasta Fra Diavolo

Grilled Seafood Pasta Fra Diavolo
Prep Time
25 min
Cook Time
45 min
4 - 6 servings

A spicy pasta dish with a medley of grilled lobster, shrimp, and clams.



Chili Oil

cup olive oil
Tbsp red chili flakes

Spicy Tomato Sauce

lb(s) Campari tomatoes, halved
Anaheim chile pepper, halved and seeded
tsp kosher salt

Seafood Pasta

lobster tails
lb(s) linguini
oz large shrimp, shelled and deveined
Kosher salt
shallots, finely chopped
clove garlic, finely chopped
cup white wine
oz clams, scrubbed
cup freshly grated parmesan
Tbsp freshly chopped parsley
Tbsp unsalted butter
Zest of 2 lemons
Freshly ground black pepper


Step 1

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180ºF, about 5 minutes. Strain the oil into a heatproof container.

Step 2

Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.

Step 3

Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.

Step 4

While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.

Step 5

Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.

Step 6

Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.

Step 7

Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

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