Shrimp Fra Diavolo, translated as ‘brother devil’ in Italian, earns its name with a spicy red pepper kick. Tender, succulent shrimp and al dente pasta are tossed in a rich, tomato based sauce embellished with garlic, good olive oil, white wine and fresh herbs. A truly memorable dish that you can prepare in about 30 minutes.
I love to tinker with recipes, lightening up classics like Twice Baked Potatoes and Chicken Pot Pie (often as Chicken Pot Pie Soup). And once in a while, I discover a better method to share than the original, as with these Bacon Wrapped Scallops. But I have to give the majority of credit for this version of Shrimp Fra Diavolo to Giada because her recipe is like Mary Poppins, practically perfect in every way.
The main thing I like to do differently is to toss the buttery shrimp and fiery sauce with pasta. It makes this dish a satisfying meal on its own and ensures that you don’t waste a drop of the silky sauce. And you don’t need much pasta to make a perfect Shrimp Fra Diavolo, just a couple of ounces per person. It’s a dish that tastes decadent, but won’t expand your waistline.
How to Make Shrimp Fra Diavolo
Step 1: Toss raw shrimp with crushed red pepper and salt.
Step 2: Cook shrimp in hot olive oil and remove from the pan. Soften onions in the same pan then add tomatoes, wine, garlic and dried oregano, simmer 10 minutes.
Step 3: While the sauce simmers, cook pasta until al dente. Return shrimp to pan. Drain pasta and add directly to shrimp mixture; toss to coat. Stir in fresh parsley and basil; serve.
Shrimp Fra Diavolo Recipe Video
Shrimp Fra Diavolo
Ingredients
- 1 pound medium shrimp peeled and deveined
- 1 teaspoon fine sea salt
- 1 teaspoon crushed red pepper
- 4 tablespoons olive oil divided
- 1 medium onion thinly sliced
- 8 ounces dry linguine
- 14 1/2 ounce can diced tomatoes with juices
- 1 cup dry white wine
- 3 large cloves garlic chopped
- 1/2 teaspoon dried oregano
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley
Instructions
- Add shrimp, salt and crushed red pepper to a medium bowl and toss to coat.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir until cooked through, about 2 minutes. Transfer shrimp to plate and set aside.
- To the same skillet add remaining tablespoon of olive oil and onion; cook and stir 5 minutes, or until translucent.
- Add tomatoes with juices, wine, garlic and oregano; stir and let simmer 10 minutes or until sauce is slightly thickened.
- Meanwhile, cook linguine according to package directions (see recipe note #1) until al dente; drain (do not rinse).
- Add shrimp and pasta to tomato mixture; toss well to combine. Stir in basil and parsley; serve.
Notes
- Try to time the pasta so that it finishes cooking about the time that the sauce finishes simmering (just before you return the shrimp). If your pasta finishes earlier, drain into a colander in the sink (do not rinse) and reserve a cup or so of the cooking liquid. Just before adding to tomato mixture, toss pasta in colander with cooking liquid to loosen and separate any strands that stick together.
- If you like your Shrimp Fra Diavolo, feel free to add crushed red pepper to taste!
Karen (Back Road Journal) says
February 26, 2019 at 8:44 amShrimp Fra Diavolo is my go to dish when I go to a new Italian restaurant for the first time. If they can prepare this simple dish (which it should be) without lots of extras, I know that I’ll like most dishes on their menu. This sounds like a dish I know I would like with just the right amount of each ingredient.
Marissa says
February 26, 2019 at 11:54 amI do the same thing, Karen! When we try a new restaurant, I usually test them out with a classic recipe. 🙂
angiesrecipes says
February 15, 2019 at 8:04 pmThis looks absolutely mouthwatering with those succulent shrimps and that spicy sauce!
Marissa says
February 18, 2019 at 10:55 amThank you so much!
Kelly | Foodtasia says
February 12, 2019 at 3:15 amMarissa, such an awesome pasta dish and a catchy name! It looks so delicious – I definitely wouldn’t want to lose a drop of that sauce. I will be making this for my husband soon – he will love it! Thanks for a great recipe 🙂
Marissa says
February 12, 2019 at 4:37 pmThat’s wonderful, Kelly! I hope your husband loves it!!
Leanne | Crumb Top Baking says
February 11, 2019 at 7:17 amIt’s lunch time and my stomach is growling! Those shrimp are calling my name. Love that this tasty and elegant dish can be whipped up in 30 minutes!
Marissa says
February 12, 2019 at 4:37 pmhaha, thanks, Leanne! Always a risk visiting food blogs when you’re hungry! 😉
Liz says
February 10, 2019 at 9:25 amThis would be a magnificent entree for Valentine’s Day! It sounds like the perfect recipe, though I may need to tone down the spice for Bill, LOL.
Marissa says
February 12, 2019 at 4:38 pmLove it! Yes, tune down the spice if you must… 😉
Lorraine @ Not Quite Nigella says
February 9, 2019 at 8:07 pmI absolutely love the sound of this! For me, the spicier the better 😀
Marissa says
February 12, 2019 at 4:39 pmGirl after my own heart! Thanks, Lorraine!
Dorothy Dunton says
February 8, 2019 at 12:58 pmHi Marissa! This sounds like a lovey “spicey” dinner for Valentine’s Day 🙂 Add some wine and a nice dessert and you’re all set for a romantic evening. I have a cheescake in the oven that I’m topping with thick caramel, should be good!
Marissa says
February 12, 2019 at 4:40 pmYou’re always making something wonderful, Dorothy!
Kevin says
February 8, 2019 at 10:52 amThe spices in this dish definitely make it worthy of its name! Love it!
Marissa says
February 12, 2019 at 4:40 pmThanks, Kevin!
Katherine | Love In My Oven says
February 7, 2019 at 8:12 pmI’m seeing so many pasta recipes around these parts that it’s all I want to make and eat!! This looks so buttery and divine, Marissa. Can’t wait to try!
Marissa says
February 12, 2019 at 4:40 pmLove to hear that, Katherine! Thank you!
Mary Ann | The Beach House Kitchen says
February 7, 2019 at 9:00 amFra Diavolo anything is a favorite for Tom and I. The spicier the better! This looks just delicious Marissa!
Marissa says
February 12, 2019 at 4:41 pmThanks so much, Mary Ann!
Kelsie | the itsy-bitsy kitchen says
February 7, 2019 at 5:57 amAnything fra diavolo is my favorite because I’m such a sucker for spice. This looks SOOO GOOD!
Marissa says
February 12, 2019 at 4:41 pmI’m a sucker for spice too, Kelsie! 🙂 Thank you!!
Abbe@This is How I Cook says
February 6, 2019 at 7:36 pmI love Mary Poppins so this has to be good! Love this classic dish! And extra spicy!
Marissa says
February 12, 2019 at 4:42 pmhaha..thanks, Abbe!
Cheyanne @ No Spoon Necessary says
February 6, 2019 at 10:44 amI absolutely LOOOOOVE anything fra diavolo! Seriously, it makes me swoon! And, while I do adore Giada, I’m glad you adapted her recipe to not waste a drop of that luscious sauce!!!! This is perfection! Gimme gimme! Pinned!
Marissa says
February 12, 2019 at 4:42 pmCan’t waste the sauce, right!? Thank you, my friend!
Dawn - Girl Heart Food says
February 6, 2019 at 8:40 amThis sounds and looks divine, Marissa! I’m thinking this would be lovely for date night with crusty bread and some vino….maybe a little dessert too 😉 And you can’t beat quick dinners!
Marissa says
February 12, 2019 at 4:43 pmYum! You just described the perfect date night!! Thanks, Dawn!
David @ Spiced says
February 6, 2019 at 6:06 amI’ve always loved the Fra Diavolo translation…talk about a fun name! I’m a huge fan of spicy foods, and I do love Fra Diavolo…but I don’t think I’ve ever had it with shrimp. Just my luck as shrimp is on a good sale at our grocery store this week. Looks like I’ll be putting this on the menu soon! 🙂
Marissa says
February 12, 2019 at 4:43 pmPerfect timing! Thank you, David!
sherry says
February 5, 2019 at 9:47 pmsounds very delicious. cheers sherry
Marissa says
February 12, 2019 at 4:44 pmThanks so much, Sherry!
Mimi says
February 5, 2019 at 3:58 pmFabulous! I love spicy shrimp and spicy tomato sauce, so this recipe is a win win!!!
Marissa says
February 12, 2019 at 4:44 pmwoohoo! Thank you, Mimi!
Laura says
February 5, 2019 at 2:56 pmMarissa – I could eat just about anything “Fra Diavolo” I’m such a spicy food lover. And, though I’ve heard of this shrimp dish, for some reason I’ve never made it! But I’m looking forward to trying it, since I often have all of these ingredients on hand! Thanks so much for the recipe – Pinning!
Marissa says
February 12, 2019 at 4:45 pmThat’s wonderful, Laura! Thank you!