If you’re in the mood for an unforgettable seafood dinner, Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo is the dish to make. Imagine: smoky-charred swordfish steaks infused with bold spices and fresh lemon, sitting next to a vibrant tangle of noodles tossed with succulent shrimp in a garlicky, spicy tomato sauce. The flavors meld into something truly special, like a restaurant-worthy meal you can proudly plate up at home. It’s a meal made to impress—whether you’re inviting over your favorite people or just treating yourself to something extraordinary.

Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo Recipe - Recipe Image

Ingredients You’ll Need

Grab your pantry and fridge staples, plus a few fresh highlights—every ingredient in this recipe earns its place on the plate, building layers of taste and texture that make Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo an unforgettable meal.

Swordfish Steaks (2, about 6–8 oz each): The star of the show, swordfish delivers a meaty, buttery bite that stands up to bold seasonings and high heat.
Olive Oil (4 tbsp, divided): Brings together the marinade and the sauté, giving a fruity base and luscious mouthfeel to both components.
Garlic (5 cloves, minced, divided): Don’t skimp—garlic is essential for infusing deep flavor into both swordfish and shrimp.
Smoked Paprika (1 tsp): Adds rich, smoky undertones that pair beautifully with charred swordfish.
Cayenne Pepper (1 tsp, adjust to taste): Provides that signature blackened heat; feel free to dial it up or down for spice lovers or the spice-shy.
Onion Powder (½ tsp): Delivers savory depth with zero fuss.
Black Pepper (½ tsp): Freshly cracked if possible, for piquant heat.
Sea Salt (½ tsp): Brightens all the other flavors and seasons both fish and pasta perfectly.
Fresh Rosemary (2 sprigs): Lay it in the skillet for a gorgeous aroma as the swordfish cooks.
Lemon (1, halved): Squeeze over the dish for a burst of freshness right at the end.
Shrimp (12 oz, peeled & deveined): Tender, juicy, and made for soaking up spicy tomato sauce.
Egg Noodles or Linguine (8 oz): Choose your favorite pasta; egg noodles give a richness, while linguine feels classic.
Onion (½, diced): Forms the flavor base for the shrimp sauce.
Crushed Tomatoes (1 can, 14 oz): Delivers saucy goodness and a hint of sweet acidity.
Dry White Wine (½ cup): Deeper flavor with every simmer; pick a bottle you’d actually drink!
Red Chili Flakes (1 tsp, more for extra spice): These bring the fire to Fra Diavolo—adjust to your spice preference.
Italian Seasoning (1 tsp): Adds an herby, robust backbone to the tomato sauce.
Fresh Parsley (2 tbsp, chopped): Sprinkles a pop of bright green and fresh flavor at the finish.
Salt & Pepper, to taste: To balance and finish the sauce before serving.

How to Make Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo

Step 1: Prepare the Pasta

Bring a large pot of generously salted water to a rolling boil, then drop in your chosen noodles. Cook until al dente, just tender with a slight bite, so they’ll hold up when tossed with the punchy tomato and shrimp sauce. Drain well and set aside so they’re ready to soak up every drop of flavor.

Step 2: Cook the Shrimp Fra Diavolo

In a large skillet, heat half the olive oil over medium heat. Add the diced onion and half the minced garlic; let them sizzle until they’re fragrant and the onions begin to soften. Pour in the crushed tomatoes, white wine, chili flakes, and Italian seasoning. Let everything bubble together for about 10 minutes, reducing to a thick, rich sauce. Gently stir in the shrimp and cook for 3–4 minutes—they’ll turn pink and opaque when ready. Just before serving, toss everything with your cooked noodles and a shower of fresh parsley.

Step 3: Blacken the Swordfish

Pat the swordfish steaks dry and rub them with the remaining olive oil, minced garlic, smoked paprika, cayenne, onion powder, black pepper, and sea salt—this boldly seasoned coating gives the fish its signature crust. Heat a cast-iron skillet until smoking hot, then gently add the swordfish. Sear for 3–4 minutes per side for that irresistible char, adding the rosemary sprigs for an aromatic touch. The fish is ready when just opaque in the center.

Step 4: Assemble the Plate

To serve your Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo, twirl a generous mound of pasta onto each plate, then nestle the sizzling swordfish steak alongside. Garnish with lemon wedges for squeezing and another sprinkle of parsley—the bold colors and inviting aromas are impossible to resist.

How to Serve Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo

Garnishes

Finish with a flourish: scatter extra chopped parsley for freshness, add a couple of bright lemon wedges for zesty pops, and for a dash of heat, a pinch of chili flakes over the shrimp and swordfish. These simple touches elevate each bite and turn every plate into a visual feast.

Side Dishes

This dish shines on its own, but for a true feast, serve it alongside crisp roasted broccoli, garlic bread to mop up extra sauce, or a simple arugula salad tossed with lemon and olive oil. Each side echoes the Mediterranean vibe without overpowering the main event.

Creative Ways to Present

For a dinner party, plate the swordfish atop a bed of shrimp fra diavolo pasta family-style and let guests serve themselves; alternatively, go restaurant-style and stack the fish on top of a twirled pasta nest, finishing with a drizzle of sauce and a sprig of rosemary. Either way, your Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo will be the centerpiece everyone talks about.

Make Ahead and Storage

Storing Leftovers

Store any leftover Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo in an airtight container in the fridge for up to two days. Keep the swordfish and pasta separate if possible to preserve the best texture and flavor when you’re ready for round two.

Freezing

While the sauce and shrimp freeze quite well, swordfish is best enjoyed fresh for optimal texture. If you do need to freeze, wrap pieces of swordfish tightly in foil and store in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, gently warm the shrimp fra diavolo pasta in a saucepan over low heat, adding a splash of water or broth to loosen if needed. The swordfish can be warmed in a low oven (300°F) for about 8 minutes or until heated through. Avoid microwaving the fish, as it dries out quickly; keep the reheating gentle for best results.

FAQs

What type of wine pairs best with Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo?

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio works beautifully with the bright lemon, spice, and seafood richness in this dish. If you prefer red, a light-bodied Chianti can also work nicely.

Can I use a different fish if I can’t find swordfish?

Absolutely! Tuna steaks or thick-cut halibut can both stand in for swordfish; just be sure to choose fillets sturdy enough to handle high heat and bold blackening spices.

How do I make this dish less spicy?

If you’re sensitive to heat, reduce or omit the cayenne in the swordfish rub and use fewer chili flakes in the shrimp fra diavolo pasta. You’ll still have plenty of flavor from the garlic, lemon, and other spices.

Is it possible to make Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo gluten-free?

Yes! Simply swap out the egg noodles or linguine for your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so you can enjoy all the flavors worry-free.

Can I prepare any components of this dish in advance?

You can certainly make the shrimp fra diavolo sauce ahead of time; store it in the refrigerator and cook the shrimp just before serving. The swordfish is best cooked right before eating to maintain its gorgeous texture and flavor, but you can have the spice rub ready to make things even easier at mealtime.

Final Thoughts

If you’re craving something that feels a little fancy but is totally doable at home, give Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo a spot on your table. Each spicy, lemony, and smoky bite is pure dinner joy—grab your skillet and treat yourself to a seafood dish that’s destined for repeat appearances.

Blackened Lemon Garlic Swordfish with Shrimp Fra Diavolo Recipe