shrimp fra diavolo recipe.

 

Shrimp Fra Diavolo Recipe (Spicy Italian Shrimp in Tomato Sauce)

Shrimp Fra Diavolo Recipe | Spicy Italian Shrimp

Make this easy Shrimp Fra Diavolo with tender shrimp simmered in a spicy tomato garlic sauce with white wine and herbs. A flavorful Italian-American dinner.

Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo is a classic Italian-American seafood dish featuring tender shrimp simmered in a spicy, garlicky tomato sauce with white wine, red pepper flakes, and fresh herbs. The name fra diavolo means “brother devil,” referring to the dish's signature spicy flavor.

This easy shrimp recipe comes together quickly and makes a delicious weeknight dinner. Serve it over spaghetti, linguine, or your favorite pasta, or pair it with crusty Italian bread to soak up the rich tomato sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Italian-American
• Calories: Approximately 390 kcal per serving

Why You'll Love This Shrimp Fra Diavolo

• Bold and spicy: Red pepper flakes give the tomato sauce its signature heat.
• Quick dinner: This flavorful seafood meal can be ready in about 35 minutes.
• Tender shrimp: Shrimp cook quickly and absorb the delicious garlic-tomato sauce.
• Simple ingredients: You only need a handful of everyday ingredients.
• Perfect with pasta: Spaghetti and linguine are especially delicious with the spicy sauce.
• Restaurant-style at home: It feels special enough for guests but is easy enough for a weeknight.
• Easy to customize: Adjust the amount of red pepper flakes to control the heat.

Ingredients

• 1½ pounds large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely minced
• ½ teaspoon crushed red pepper flakes, or more to taste
• 1 can (28 ounces) crushed tomatoes
• ½ cup dry white wine
• 1 teaspoon dried oregano
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh lemon juice

Optional for Serving

• 12 ounces spaghetti or linguine
• Grated Parmesan cheese
• Extra red pepper flakes
• Fresh parsley
• Lemon wedges
• Crusty Italian bread

Instructions

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels.

Season lightly with salt and black pepper.

Set aside while preparing the sauce.

Step 2: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat.

Add the minced garlic and crushed red pepper flakes.

Cook for about 30–60 seconds, stirring frequently, until fragrant.

Be careful not to burn the garlic.

Step 3: Add the Tomatoes

Pour the crushed tomatoes into the skillet.

Add the oregano, Italian seasoning, salt, and black pepper.

Stir well to combine.

Step 4: Add the White Wine

Pour in the white wine and bring the sauce to a gentle simmer.

Cook uncovered for approximately 8–10 minutes, allowing the sauce to thicken slightly and the flavors to develop.

Step 5: Add the Shrimp

Add the shrimp to the simmering tomato sauce in a single layer.

Cook for approximately 2–3 minutes per side, depending on their size, until the shrimp are opaque and cooked through.

Avoid overcooking them because shrimp can quickly become tough.

Step 6: Finish the Sauce

Stir in the fresh parsley, basil, and lemon juice.

Taste and adjust the seasoning.

For extra heat, add another pinch of crushed red pepper flakes.

Step 7: Serve

Serve the Shrimp Fra Diavolo immediately over cooked spaghetti or linguine.

Spoon plenty of spicy tomato sauce over the shrimp and pasta.

Garnish with fresh parsley and basil.

Serve with lemon wedges and crusty Italian bread.

Pro Tips

• Pat the shrimp dry: Removing excess moisture helps them cook properly and prevents the sauce from becoming watery.
• Don't burn the garlic: Garlic cooks quickly and can become bitter if browned too much.
• Adjust the heat: Start with less red pepper flakes and add more after tasting.
• Don't overcook the shrimp: Remove them from the heat as soon as they are opaque and cooked through.
• Use good tomatoes: High-quality canned tomatoes create a richer sauce.
• Let the sauce simmer: A few extra minutes of simmering helps the tomato and wine flavors develop.
• Add fresh herbs at the end: This keeps their flavor bright.
• Save some pasta water: If serving with pasta, a little starchy pasta water can help loosen and blend the sauce.

Serving Suggestions

Serve Shrimp Fra Diavolo with:

• Spaghetti
• Linguine
• Angel hair pasta
• Crusty Italian bread
• Garlic bread
• Italian green salad
• Caesar salad
• Roasted vegetables
• Sautéed spinach
• Steamed broccoli
• Lemon wedges

For an Italian-American dinner, serve the shrimp and sauce over linguine with garlic bread and a simple green salad.

Variations

Extra-Spicy Shrimp Fra Diavolo

Increase the crushed red pepper flakes or add a small amount of cayenne pepper for additional heat.

Shrimp Fra Diavolo with Pasta

Toss the finished shrimp and sauce with spaghetti or linguine. Add a splash of reserved pasta water if necessary.

Creamy Shrimp Fra Diavolo

For a creamy variation, stir a small amount of heavy cream into the finished tomato sauce.

Shrimp and Scallop Fra Diavolo

Add scallops along with the shrimp for a more substantial seafood dinner. Cook the scallops separately if needed to prevent overcooking the shrimp.

Vegetable Shrimp Fra Diavolo

Add spinach, zucchini, bell peppers, or mushrooms to the tomato sauce.

Storage and Reheating

Store leftover Shrimp Fra Diavolo in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat gently in a skillet over medium-low heat until warmed through.

Avoid prolonged reheating because shrimp can become rubbery.

If storing with pasta, add a splash of water or tomato sauce while reheating to loosen the dish.

Nutrition Facts

Approximate values per serving without pasta and may vary depending on ingredients and portion sizes.

• Calories: 390 kcal
• Carbohydrates: 13 g
• Protein: 39 g
• Total Fat: 17 g
• Saturated Fat: 3 g
• Cholesterol: 275 mg
• Sodium: 780 mg
• Potassium: 850 mg
• Fiber: 3 g
• Sugar: 6 g
• Calcium: 135 mg
• Iron: 3 mg

Frequently Asked Questions

What does Fra Diavolo mean?

Fra diavolo is Italian for “brother devil.” The name is commonly associated with spicy seafood dishes, particularly those made with tomato sauce and crushed red pepper.

Is Shrimp Fra Diavolo very spicy?

It can be. The heat primarily comes from crushed red pepper flakes. You can easily reduce or increase the amount to suit your taste.

What pasta is best with Shrimp Fra Diavolo?

Spaghetti and linguine are excellent choices because their long strands hold the spicy tomato sauce well. Angel hair can also work nicely.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely and pat them dry before cooking.

Can I make Shrimp Fra Diavolo without wine?

Yes. Replace the white wine with seafood stock or chicken stock. A little extra lemon juice can add brightness to the finished sauce.

Can I use fresh tomatoes?

Yes, although canned crushed tomatoes are convenient and provide consistent texture. If using fresh tomatoes, choose ripe, flavorful tomatoes and cook the sauce until it reaches your desired consistency.

How do I know when shrimp are cooked?

Shrimp are done when they become opaque and firm and have curled into a loose “C” shape. Avoid cooking them until they curl tightly, as this can indicate overcooking.

Can I make the sauce ahead of time?

Yes. Prepare the tomato sauce ahead and refrigerate it. Reheat the sauce gently, then add and cook the shrimp shortly before serving.

Similar Recipes

• Shrimp Scampi
• Shrimp Fra Diavolo Pasta
• Lobster Fra Diavolo
• Shrimp Marinara
• Spicy Garlic Shrimp
• Seafood Pasta
• Lobster Newburgh
• Baked Clams Oreganata
• Italian Seafood Stew
• Shrimp Alfredo

Final Thoughts

This Shrimp Fra Diavolo Recipe brings together tender shrimp, crushed tomatoes, garlic, white wine, fresh herbs, and spicy red pepper flakes for a flavorful Italian-American seafood dinner. Serve it over spaghetti or linguine with plenty of crusty bread for soaking up the rich sauce. It's quick enough for a weeknight meal yet impressive enough for a special dinner.