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Shrimp Fra Diavolo, meaning “brother devil” in Italian, earns its name with a bold kick of red pepper. Succulent shrimp and al dente pasta are tossed in a rich tomato-based sauce with garlic, good olive oil, white wine, and fresh herbs—simple ingredients that come together in about 30 minutes for a dish that’s as satisfying as it is flavorful.
I love to tinker with recipes, whether it’s lightening up classics like Twice Baked Potatoes and Chicken Pot Pie (or turning it into Chicken Pot Pie Soup). And once in a while, I discover a better method worth sharing, like with these Bacon Wrapped Scallops. But when it comes to Shrimp Fra Diavolo, I have to give most of the credit to Giada—her version is like Mary Poppins: practically perfect in every way.
“Love love love this recipe. Every time I make it the pan is empty! …”
jana
Table of Contents
Ingredients for Shrimp Fra Diavolo
- Shrimp: Medium shrimp work best for the right balance of texture and flavor.
- Crushed Red Pepper Flakes: Adjust to taste, depending on how much heat you like.
- Olive Oil: A good-quality extra-virgin olive oil makes all the difference.
- Onion: Yellow or white onion both work well.
- Pasta: Linguine works well, but any long, slender pasta you have on hand will do.
- Canned Diced Tomatoes: San Marzano tomatoes make a noticeable difference in flavor. If you can find them, they’re worth using.
- Dry White Wine: Use one you’d be happy to drink. A crisp, dry variety works best.
- Garlic: Fresh cloves are a must.
- Dried Oregano: Mediterranean oregano has the best flavor for this dish.
- Fresh Basil: Adds brightness to the final dish.
- Fresh Parsley: Italian (flat-leaf) parsley is best.
- Salt: Kosher salt or fine sea salt, depending on your preference.
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 weigh you down.
Storage and Reheating
This dish is best enjoyed fresh, but leftovers keep well in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat with a splash of water or white wine to loosen the sauce. Avoid overheating, as shrimp can become rubbery. If you know you’ll have leftovers, consider setting some of the sauce aside and tossing it with freshly cooked pasta when you’re ready to eat.
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.
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.
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
Video
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 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. 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
- 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.
- You can use large shrimp for this recipe, but you may want to cut them in half crosswise.
- Use whatever olive oil you have on hand. Because you’re cooking with it, extra-virgin olive oil is not essential.
- For the canned tomatoes, crushed tomatoes or whole tomatoes that you crush in the skillet will also work.
- If you like your Shrimp Fra Diavolo fiery hot, feel free to add crushed red pepper to taste!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’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!
haha, thanks, Leanne! Always a risk visiting food blogs when you’re hungry! 😉
This 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.
Love it! Yes, tune down the spice if you must… 😉
I absolutely love the sound of this! For me, the spicier the better 😀
Girl after my own heart! Thanks, Lorraine!
Hi 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!
You’re always making something wonderful, Dorothy!
The spices in this dish definitely make it worthy of its name! Love it!
Thanks, Kevin!
I’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!
Love to hear that, Katherine! Thank you!
Fra Diavolo anything is a favorite for Tom and I. The spicier the better! This looks just delicious Marissa!
Thanks so much, Mary Ann!
Anything fra diavolo is my favorite because I’m such a sucker for spice. This looks SOOO GOOD!
I’m a sucker for spice too, Kelsie! 🙂 Thank you!!
I love Mary Poppins so this has to be good! Love this classic dish! And extra spicy!
haha..thanks, Abbe!
I 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!
Can’t waste the sauce, right!? Thank you, my friend!
This 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!
Yum! You just described the perfect date night!! Thanks, Dawn!
I’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! 🙂
Perfect timing! Thank you, David!
sounds very delicious. cheers sherry
Thanks so much, Sherry!
Fabulous! I love spicy shrimp and spicy tomato sauce, so this recipe is a win win!!!
woohoo! Thank you, Mimi!
Marissa – 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!
That’s wonderful, Laura! Thank you!