• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Main Course Recipes » Pasta

    Shrimp Fra Diavolo

    Published: Nov 4, 2022 by Marissa Stevens · 50 Comments

    Quick Meals

    This post may contain affiliate links.

    Jump to Recipe Jump to Video

    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.

    Shrimp Fra Diavolo served on a white shallow bowl and photographed from above.

    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.

    Jump to:
    • Ingredients You Need to Make Shrimp Fra Diavolo
    • More Classic Italian Pasta Recipes
    • How to Make Shrimp Fra Diavolo
    • Shrimp Fra Diavolo Recipe Video
    • Shrimp Fra Diavolo
    • 💬 Comments

    Ingredients You Need to Make Shrimp Fra Diavolo

    • Shrimp: ideally medium shrimp for the best texture and flavor
    • Crushed Red Pepper Flakes
    • Olive Oil: ideally good quality extra virgin olive oil
    • Onion: yellow onion or white onion
    • Pasta: linguine or other long, slender Pasta
    • Canned Diced Tomatoes
    • Dry White Wine: choose one that you'd be happy to drink
    • Garlic: fresh garlic cloves
    • Dried Oregano: ideally Mediterranean oregano
    • Fresh Basil
    • Fresh Parsley: Ideally Italian parsley (also called flat leaf parsley)
    • Salt: kosher salt or fine sea salt

    The main thing I like to do differently is to toss the buttery shrimp and spicy tomato 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.

    More Classic Italian Pasta Recipes

    • Bucatini Carbonara (You'll love this no-fail method!)
    • Shrimp Carbonara (Just like the above, but loaded with delectable shrimp.)
    • Broccoli Rabe and Sausage Pasta (Our go-to weeknight pasta dish.)
    • Authentic Italian Ragu Sauce (You won't believe how simple this is to make. It will almost seem too simple, but I promise it's amazing.)
    • Pasta alla Norma (One of my favorite ways to enjoy custardy, roasted eggplant! Everyone loves this dish.
    • Bucatini Cacio e Pepe (With a no-fail method!)
    • Tuna Pasta (A quick and easy way to turn a good quality can of tuna into an elegant meal.)

    How to Make Shrimp Fra Diavolo

    Toss raw shrimp with crushed red pepper flakes and salt.

    tossing shrimp with salt and red pepper flakes

    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.

    cooking shrimp and onion for shrimp fra diavolo

    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.

    combining shrimp fra diavolo ingredients
    tossing shrimp fra diavolo

    Shrimp Fra Diavolo Recipe Video

    SUBSCRIBE TO VIDEOS

    Shrimp Fra Diavolo served on a white shallow bowl and photographed from above.

    Shrimp Fra Diavolo

    Marissa Stevens
    An easy recipe to make Shrimp Fra Diavolo at home in about 30 minutes! Buttery shrimp is tossed with a silky, fiery sauce and hot pasta! Adapted from this recipe by Giada De Laurentiis. 
    5 from 16 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories 532 kcal

    Ingredients
      

    • 1 pound medium shrimp peeled and deveined
    • 1 teaspoon fine sea salt or 2 teaspoons kosher salt
    • 1 teaspoon crushed red pepper flakes
    • 4 tablespoons olive oil divided
    • 1 medium onion thinly sliced
    • 8 ounces dry linguine
    • 14 ½ ounce can diced tomatoes with juices
    • 1 cup dry white wine
    • 3 large cloves garlic chopped
    • ½ teaspoon dried oregano
    • ¼ cup chopped fresh basil leaves
    • ¼ 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. Reduce heat; stir and simmer 10 minutes or until sauce is slightly thickened.
    • Meanwhile, cook linguine in a large pot 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

    1. 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 pasta water. Just before adding to tomato mixture, toss pasta in colander with cooking water to loosen and separate any strands that stick together.
    2. You can use large shrimp for this recipe, but you may want to cut them in half crosswise. 
    3. Use whatever olive oil you have on hand. Because you're cooking with it, extra-virgin olive oil is not essential.
    4. For the canned tomatoes, crushed tomatoes or whole tomatoes that you crush in the skillet will also work.
    5. If you like your Shrimp Fra Diavolo fiery hot, feel free to add crushed red pepper to taste! 

    Nutrition

    Calories: 532kcalCarbohydrates: 52gProtein: 32gFat: 16gSaturated Fat: 2gCholesterol: 285mgSodium: 1628mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 665IUVitamin C: 22.2mgCalcium: 236mgIron: 4.9mg
    Keyword date night, easy, Mardi Gras, pescatarian, spicy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Pasta

    • Mushroom Carbonara
    • Bucatini Carbonara
    • Shrimp Carbonara
    • Garlic Butter Noodles

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Andrea says

      March 10, 2023 at 4:19 am

      5 stars
      Delicious. I will be using this recipe again. Thank you!

      Reply
      • Marissa Stevens says

        March 14, 2023 at 8:26 am

        My pleasure, Andrea! I'm so glad you enjoyed it.

        Reply
    2. David Kozinski says

      December 15, 2022 at 6:43 am

      5 stars
      What a fantastic dinner idea. Love the tomato's and spice in this dish!

      Reply
      • Marissa Stevens says

        December 15, 2022 at 7:52 am

        Thank you, David!

        Reply
    3. Meghan says

      August 04, 2022 at 7:46 pm

      5 stars
      I’ve made this several times now and love it so much. Of course, I’ve tweaked it to my liking. I use Himalayan sea salt from Costco and the first time I made it, I used the recommended 1 teaspoon and it was too salty. I’ve reduced to a heaping 1/2 teaspoon. Also, we eat spicy in our house, and the chili flakes weren’t enough heat. I’ve switched to a really spicy chili oil (pink cap for anyone shopping at a SE Asian market). Thank you for sharing this delicious, easy to follow recipe!

      Reply
      • Marissa Stevens says

        August 05, 2022 at 8:19 am

        I'm so glad you're enjoying the recipe and making it your own, Meghan! Thanks for your cooking notes.

        Reply
    4. Gentle Intelligence says

      July 14, 2021 at 7:52 am

      5 stars
      I made this dish with some extra crushed red pepper. My husband and I enjoyed it very much.

      Reply
      • Marissa Stevens says

        July 17, 2021 at 12:48 pm

        I'm so glad you enjoyed it! Thank you for coming back to let me know.

        Reply
    5. Steve says

      July 03, 2021 at 8:56 am

      5 stars
      Made this recipe as directed and it was excellent.

      Reply
      • Marissa Stevens says

        July 03, 2021 at 3:54 pm

        So glad you enjoyed it, Steve! Thank you for coming back to let me know.

        Reply
    « Older Comments

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email