Shrimp and Crawfish Fradiavolo from Chef French

Yield 4 servings:


3 Tbsp olive oil
12 oz medium shrimp peeled & deveined
4 large scallops
12 oz crawfish tails
1/2 lb angel hair pasta cooked al dente
1 large shallot diced or julienne
1/ 4 cup chopped red bell pepper
1 pod of garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh oregano chopped
1/2 tsp thyme fresh
1/4 cup dry white wine
1/4 cup tomato sauce
2 tsp crushed red pepper
1 and 1/2 Tbsp lemon juice
Salt to taste


  • In a saute pan pour the olive oil. Add shallots and red bell pepper, cook until transparent on a medium fire. Add the herbs and stir.
  • Add seafood & cook until done (you may simmer the scallops before preparing the dish).
  • Add the garlic and stir gently. Add arugula and let welt.
  • Deglaze the pan with the white wine. Add tomato sauce and red pepper.
  • Add the angel hair pasta and toss.
  • Finish w/ salt and pepper and lemon juice.
  • In a bowl place the pasta at the bottom and top with the seafood.
  • Decorate and serve immediately.