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Seafood Fra Diavolo with Shakshuka Sauce Recipe

Serves:  4

Cook Time:  about 20 minutes


  • 2 Tbsp olive oil
  • 1 lb. shrimp cleaned and deveined, shell on
  • 1 lb. cooked chicken sausage, cut into 1/2 inch rounds
  • 1 lb of skinless thick white fish cut into chunks [cod, halibut, sea bass,]
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 - 26 oz jars of Mina Shakshuka
  • 1 – 14 oz. can unsweetened coconut milk
  • 1 – 8 oz. bottle good quality clam juice
  • 1 Tbsp of chopped parsley


  • Heat a large heavy bottom skillet over medium heat.
  • Add 1 Tbsp oil to pan, add chicken sausage chunks and cook for 3 minutes till lightly browned, turning occasionally. Remove from pan and keep warm.
  • Add 1 Tbsp olive oil heat for 1 minute, add shrimp and sauté shrimp for 4-5 minutes a side). Remove from pan and keep warm
  • Turn heat up to medium high for 1 minute and add a 1 cup of chicken stock and 1 cup of wine heat stirring constantly to deglaze pan. Substitute more 1 cup of chicken stock for white wine if desired
  • Reduce heat to low and Add the 2-28 oz.  jars Shakshuka and stir till thoroughly mixed
  • Add the can Coconut milk.
  • Add clam juice and stir to combine
  • Stir it all to combine.
  • Turn the heat up to medium and simmer to reduce for 10 minutes uncovered.
  • Heat a pasta pot of salted water till boiling
  • Turn the heat to medium low and carefully add fish pieces gently submerging them below the sauce.
  • Add the shrimp and chicken sausage
  • Cook for 12 -15 minutes covered checking the fish for doneness after 12 minutes
  • Add your linguini to boiling salted water and cook to package directions for linguini.
  • Drain and rinse linguini
  • Serve fish, shrimp and sausage over linguini with plenty of sauce in a large serving bowl
  • Sprinkle with 1 Tbsp of chopped parsley and serve.
Made with Mina Shakshuka Sauce

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