Spicy Shrimp Fra Diavolo Recipe With Fiery Tomato Sauce

Spicy Shrimp Fra Diavolo brings bold Italian-American flavors right to your dinner table on busy weeknights or special occasions.

Comfort food doesn't always mean mild and creamy, sometimes it needs a fiery kick that wakes up every sense.

Born from Italian coastal traditions and perfected in American kitchens, this dish delivers exactly that kind of heat and satisfaction.

The name translates to "brother devil," hinting at the pleasantly intense experience waiting on your plate.

Whether you crave something warming during cold months or want to impress guests without spending hours cooking, this meal checks all the boxes.

It pairs beautifully with crusty bread or pasta and feels fancy enough for date night yet simple enough for a Tuesday.

When you need dinner that's memorable, flavorful, and just a little bit dangerous, this classic never disappoints.

Best Reasons Shrimp Fra Diavolo Packs Flavor

• Quick Weeknight Winner: This shrimp fra diavolo transforms a basic dinner into something special without demanding complicated techniques or hours in the kitchen.
• Spice Lover’s Dream: Your taste buds get a perfect balance of heat from red pepper flakes and rich tomato sauce that makes every bite exciting and satisfying.
• Flexible Flavor Profile: The recipe lets you adjust spice levels easily, making it simple to customize for different heat preferences at your dinner table.
• Restaurant-Quality at Home: With just a few ingredients, you can create a restaurant-style pasta dish that feels fancy but comes together faster than ordering takeout.

What Goes Into Making Shrimp Fra Diavolo

• Shrimp (2/3 to 3/4 pound, 16/20 count): Peeled, deveined, with tails on for a classic presentation.

• Linguine (8 oz.): The perfect base for catching the spicy sauce.

• Extra Virgin Olive Oil (1 tbsp): Creates a rich foundation for the sauce.
• Anchovy Paste (1 ½ tsp): Adds depth and umami flavor.
• Red Pepper Flakes (½ tsp): Brings the signature heat to your fra diavolo.
• Garlic (2 teaspoons, chopped): Provides a bold, aromatic kick.
• Onion (1 cup, chopped): Adds sweetness and texture to the sauce.

• Dry White Wine (½ cup): Adds complexity and brightness to the sauce.
• Crushed Tomatoes (1 28-oz can): Creates the classic robust tomato base.
• Salt (¾ tsp): Enhances the overall flavor profile.
• Black Pepper (¼ tsp): Provides a subtle background warmth.

• Basil (3 tbsp, divided): Adds a fresh, aromatic touch to complete the dish.

Tools Used Along the Way for Shrimp Fra Diavolo

• Large Pot: Perfect for boiling your linguine with plenty of room to move around.
• Large Sauté Pan: Your go-to pan for creating the flavorful sauce and cooking shrimp with ease.
• Spatula: Essential for breaking up anchovy fillets and stirring ingredients smoothly.
• Measuring Spoons: Helps you nail the precise amounts of salt, pepper, and red pepper flakes.
• Wooden Spoon: Great for stirring the sauce and ensuring nothing sticks to the pan bottom.
• Colander: Needed to drain your perfectly cooked linguine before mixing with the sauce.
• Chef’s Knife: Sharp tool for chopping onions, garlic, and fresh basil with precision.
• Cutting Board: Provides a clean surface for all your ingredient preparation.
• Measuring Cups: Ensures you add the right amount of wine and crushed tomatoes.

Shrimp Fra Diavolo Cooking the Recipe

Cooking Insights for Shrimp Fra Diavolo

• Cook linguine just until it’s firm to the bite, then drain quickly to keep it from getting mushy.
• Gently toast anchovy paste and red pepper flakes in olive oil to release their deep, spicy aroma before adding other ingredients.
• Let the white wine sizzle for a minute to burn off alcohol and concentrate its tangy flavor into the sauce.
• Drop shrimp into the simmering sauce and cook only until they turn pink, about 2 minutes, to keep them tender and juicy.
• Toss the pasta directly in the sauce so it absorbs all the rich, spicy flavors before serving hot with fresh basil sprinkled on top.

Shrimp Fra Diavolo with Heat-Level Options

• Vegetarian Version: Swap shrimp with firm tofu cubes or white beans, pressing tofu first to remove excess moisture and ensuring it absorbs the spicy tomato sauce flavors.
• Gluten-Free Adaptation: Replace standard linguine with zucchini noodles or brown rice pasta to make the dish celiac-friendly and maintain similar texture.
• Seafood Variation: Substitute shrimp with mixed seafood like scallops, mussels, or chunks of white fish for a more complex marine protein profile.
• Dairy-Free Option: Ensure all ingredients are naturally dairy-free, which this recipe already is, making it perfect for those avoiding dairy products.

Best Ways to Serve Shrimp Fra Diavolo

• Serve Hot and Fresh: Pull the linguine directly from the pot and toss it into the spicy sauce, ensuring every strand gets coated with those rich, zesty flavors.
• Wine Pairing Pick: Grab a crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc to balance the shrimp’s heat and complement the tomato sauce.
• Bread on the Side: Warm up some crusty Italian bread to soak up every last drop of that amazing sauce – trust me, your dinner plate will be spotless.
• Garnish with Flair: Sprinkle some extra fresh basil leaves and a quick grind of black pepper right before serving to make your dish look restaurant-worthy.

How to Store Shrimp Fra Diavolo

• Refrigerate any leftover shrimp fra diavolo in an airtight container for up to 2 days, keeping the pasta and sauce together to maintain flavor and texture.
• Cool the dish completely before storing to prevent bacterial growth and keep the sauce from becoming watery when chilled.
• Reheat gently in a skillet over medium-low heat, adding a splash of water or white wine to help restore the sauce’s original consistency.
• Avoid freezing this dish, as the shrimp and pasta will lose their delicate texture and become mushy when thawed.

Shrimp Fra Diavolo Common Questions

Spicy Shrimp Fra Diavolo Recipe

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4.7 from 13 reviews

• Total Time: 27 minutes
• Yield: 4 1x

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Description

Shrimp Fra Diavolo sparks up your dinner table with a spicy Italian-American classic that dances with bold flavors and heat. Tender shrimp swim in a zesty tomato sauce that makes your taste buds tingle with pure satisfaction.

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Ingredients

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Proteins:

• 10 shrimp, 16/20 count, peeled, deveined, tails on

Starches:

• 8 ounces linguine or pasta of choice

Sauce and Seasonings:

• 1 can (28 ounces) crushed tomatoes
• ½ cup dry white wine
• 1 cup chopped onion
• 2 teaspoons chopped garlic
• 1 ½ teaspoons anchovy paste
• 1 tablespoon extra virgin olive oil
• ¾ teaspoon salt
• ½ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• 3 tablespoons chopped basil

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Instructions

1. Fill a 6-quart pot with water and heat to a rolling boil. Salt the water generously and drop 8 oz. of linguine into the pot. Cook for 8-9 minutes until pasta reaches al dente consistency.
2. Heat 1 tbsp. extra virgin olive oil in a 12-inch skillet over medium temperature. Incorporate 1 ½ tsp. anchovy paste and ½ tsp. red pepper flakes. Sauté for exactly 60 seconds, allowing the ingredients to release their aromatic qualities.
3. Add 1 cup chopped onion to the skillet. Stir continuously for 2 minutes until the onion becomes translucent. Introduce 2 tsp. chopped garlic and continue stirring for another 30 seconds.
4. Pour ½ cup dry white wine into the skillet. Allow the liquid to simmer and reduce for 1 minute, creating a flavorful base for your sauce.
5. Pour the entire 28 oz. can of crushed tomatoes into the pan. Season with ¾ tsp. salt and ¼ tsp. black pepper. Bring the mixture to a vigorous boil, then reduce heat and cover. Simmer for precisely 15 minutes.
6. Raise the skillet’s heat to medium. Gently place 10-12 peeled shrimp into the simmering sauce. Cook for 2 minutes, then sprinkle 2 tbsp. chopped basil into the mixture. Continue cooking for an additional minute until shrimp turn completely pink.
7. Drain the cooked linguine and transfer it directly into the sauce. Toss thoroughly to ensure every strand is coated. Garnish with the final 1 tbsp. basil and serve immediately while piping hot.

Notes

• Choose fresh, large shrimp for the best texture and flavor in your fra diavolo.
• Anchovy paste adds depth, but whole anchovy fillets create a richer sauce base.
• Keep the heat moderate when cooking garlic to prevent burning, which can make the sauce bitter.
• For a lighter version, replace linguine with zucchini noodles and use less olive oil.

• Prep Time: 5 minutes
• Cook Time: 22 minutes
• Category: Shrimp
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 8 g
• Sodium: 670 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 6 g
• Protein: 28 g
• Cholesterol: 155 mg