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Seafood Diablo


Master of the Pit
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Joined Feb 4, 2009
Now that I have finally received my first Covid 19 vaccine, the thoughts of traveling again are dancing in my head.

Two years ago my wife and I visited her sister in Maryland where we dined at a popular restaurant called Timbuktu near the Baltimore International Airport.

I had a pasta dish called Seafood Diablo which I tried to duplicate and then posted my creation. Since that time I have refined my recipe and wish to share it with all of you again. It is just too delicious not to share with others.

Seafood Diablo

Marinara Sauce Ingredients
  • 1 28-ounce can whole San Marzano style tomatoes
  • 1/4 cup extra virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • crushed red pepper flakes (usually a pinch, but I use 1 teaspoon for additional spiciness for sauce used in Seafood Diablo)
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig
  • 1 tablespoon sugar


Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh around to get the tomato juices and reserve.

In a large skillet ( do not use a deep pot ) over medium heat, heat the oil. When it is hot, add the garlic.

As soon as the garlic is sizzling ( do not let it brown ), add the tomatoes and the reserved tomato water. Add the red pepper flakes, sugar, and salt. Stir.

Place the basil sprig, including stem, on the surface (like a flower ). Let it wilt, and then submerge into the sauce.

Simmer the sauce until thickened and oil on surface is a deep orange, about 20 minutes. Discard basil sprig. The sauce is now ready to serve.

Seafood Diablo Ingredients
  • Scallops
  • Shrimp
  • Clams
  • Mussels
  • Lump crab meat
  • 1/2 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1 tablespoon olive oil

  • Fettuccini or linquini (prepared according to package directions)
  • Marinara sauce (from recipe above)

Saute the seafood in 2 tablespoons butter and 1 tablespoon olive oil.

After about 5 minutes, add the white wine and parsley. Continue to simmer until liquid has reduced.

Pour the sauteed seafood over the pasta, cover with marinara sauce, and top with the lump crab meat.

Thanks for viewing and I hope you all enjoy this dish as much as I do.

Last edited:


Master of the Pit
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Joined Feb 18, 2015
WOA! John, that looks truly amazing! great cook, plate...i'll be right there!


Smoking Fanatic
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Joined Feb 11, 2018
That is one awesome looking meal! Too bad my wife doesn't care for clams or mussels. But I am going to add this to my recipe box anyway. Thanks, John.


Epic Pitmaster
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Joined Jun 25, 2014
John that is a great looking dish, nice step by step Points


Master of the Pit
SMF Premier Member
Joined Oct 12, 2017
That is awesome looking dish! Thank you for sharing the recipe. I am going to make this dish.... definitely!


Master of the Pit
SMF Premier Member
Joined Dec 1, 2019
Anything with seafood and garlic has my name on it. Looks great.

I've had several versions of Diablo dishes, some were spicy, others had more veggies and maybe 1 or 2 kinds of shell fish. They are all good.


Master of the Pit
SMF Premier Member
Joined Nov 26, 2019
Not much to say besides that looks amazing. Nice work John


Legendary Pitmaster
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Joined Oct 17, 2016
:emoji_imp: Oh Hell Yeah!
:emoji_fire: I might could add a lil' more heat.
Last edited:


Smoking Guru
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Joined Aug 24, 2014
BC, Awesome post and recipe for a delicious looking plate!

Steve H

Smoking Guru
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SMF Premier Member
Joined Feb 18, 2018
You hit that one out of the park. Seafood Diablo is one of my favorite dishes. But only I'll eat it because of the clams. I need to tone it down when the wife eats it. Big like!


SMF Hall of Fame Pitmaster
OTBS Member
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Group Lead
Joined Sep 12, 2009
That Looks Awesome, John!!
Nice Job!



Master of the Pit
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Joined Jun 10, 2008
That looks killer John, I bet it was amazing.👍

WI Smoker77

Fire Starter
Joined Jan 18, 2021
That dish looks fantastic. Thanks for the recipe and for showing how to make it. We have an Italian restaurant that serves Shrimp Diablo that is good, but
this looks like it beats it hands down. Can't wait to make it.


Meat Mopper
Joined Mar 21, 2018
Beautiful plate! Anything with seafood is fine by me! I like the quantity of the seafood shown in the pictures. Just enough for two people, or one very hungry person. Thanks for sharing and providing the recipe! 🍻

chef jimmyj

Epic Pitmaster
Staff member
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Group Lead
Joined May 12, 2011
Looks great and a nice combo of seafood. I've not had this dish in quite a few years, not everyone in my crew eats seafood.😕 Your Sauce recipe is nicely balanced...JJ

Just a tip for all. The flavor of Fresh Herbs can be highly volatile. Some are more hearty than others. Fresh Thyme can stand long cooking times, Cilantro Leaves don't hold up more than a couple of minutes. For the best result, add Dry Herbs from the beginning and Fresh Herbs near the end of cooking a dish or sauce.
A good trick, and John you reminded me of it, 👍is to add bundles of Soft Herb Stems from the beginning. Then add the Leaves near the end. There is no waste and the Herbal flavor develops a Layered effect giving your food that something extra that makes people wonder why your food is so much better than their's...


Master of the Pit
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★ Lifetime Premier ★
Joined Feb 4, 2009
That is one awesome looking meal! Too bad my wife doesn't care for clams or mussels. But I am going to add this to my recipe box anyway. Thanks, John.
SmokinGame SmokinGame

I feel you pal. . .My wife refers to mussels as bait!

Give the recipe a try. I think you will like it and not want to share it with your wife.



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