Shrimp fra diavolo is a classic Italian-American dish of shrimp and linguine tossed in a zesty, spicy tomato sauce. This is pasta for spicy food lovers, and it's very easy to make.
Shrimp Fra Diavolo Recipe
NOTE: This recipe was updated on 1/7/25 to include new information and photos. It was originally posted on 9/16/20.
We're cooking up some spicy pasta in the Chili Pepper Madness kitchen today, my friends. Earlier I made a flavorful Fra Diavolo Sauce recipe with spicy red chili flakes, so now we're using it to make an Italian-inspired dish called Shrimp Fra Diavolo.
You will love this one, my spicy food loving friends! "Fra Diavolo" translates to "brother devil", so that gives you an idea of what to expect.
Shrimp Fra Diavolo is one of my favorite pasta dishes, with linguine or other pasta noodles tossed in a fiery tomato-based sauce and shrimp. It's the perfect weekend meal, but really anytime as it is incredibly quick and easy to make.
Is Fra Diavolo from Italy?
The origins of "fra diavolo" are uncertain, with some claiming it was invented in the Italian neighborhoods of New York rather than Italy. While it may seem classic Italian, it is more of an American dish.
I've learned from some Italians that it isn't even served in Italy. Regardless of where it is from, it is delicious and spicy and just right for those with a spicy food crave like me. I absolutely love it. So let's get cooking!
Why You'll Love My Shrimp Fra Diavolo
- We're spicing up your tomato sauce not just with red pepper flakes, like most recipes do, but also with hot chilies for real spicy food lovers.
- The sauce cooks up quickly, as does the shrimp, and you can prepare your noodles while the sauce is simmering. Toss it all together and boom! Huge flavor. Spicy pasta in the house.
Italian food isn't always known for being very spicy, but this particular dish is sure to deliver.
Let's talk about how to make shrimp fra diavolo, shall we?
Shrimp Fra Diavolo Ingredients
NOTE: The full ingredients list with exact measurements is listed in the recipe card at the bottom of the post.
- Shrimp. Peeled and deveined. Any size shrimp will do. I usually go with medium sized.
- Oil for Cooking. I prefer extra virgin olive oil.
- Onion and Garlic. Important flavor bases.
- Peppers. OPTIONAL, for extra heat. Use 1 spicy red pepper, chopped. You have many options here. Italian peppers are not typically spicy, so use a cayenne pepper or a red serrano for a higher level of heat. A red jalapeno pepper or Fresno pepper will give you a bit of kick. For spicy Italian peppers, use Calabrian peppers or Calabrian chili paste.
- Tomatoes. I use crushed tomatoes, though you can use diced tomatoes or the equivalent amount of fresh chopped tomatoes. Try using fire roasted tomatoes for an extra flavor bonus.
- Chili Flakes. I use several teaspoons of crushed red pepper flakes, to my preference, but start with 1-2 teaspoons for the sauce and adjust from there, and some for seasoning the shrimp. This is what more traditionally brings the heat to this dish.
- White Wine. Use a half cup dry white wine.
- Dried Oregano.
- Salt and Pepper. To taste.
- Fresh Herbs. I use chopped parsley and fresh basil leaves.
- Pasta. I use linguine noodles for my recipe, but you can realistically use any pasta noodles. Use your favorites!
How to Make Shrimp Fra Diavolo - the Recipe Method
NOTE: See the recipe card at the bottom of the post for more detailed recipe instructions.
Season the shrimp with salt, pepper and chili flakes, then add the shrimp and cook them for 2-3 minutes per side in a large pot or pan with oil. Set them aside.
In the same pan, cook down the onion and red pepper, then the garlic. Add the tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
Simmer the sauce at least 10 minutes to let the flavor develop. Cook the pasta while the sauce simmers. Stir in a bit of the pasta water into the sauce to thicken it. The cooking water has starches that can build some body into the sauce.
Stir in the cooked shrimp and heat them through a minute or so.
Stir in the parsley and basil leaves. Taste and adjust for salt.
Toss the sauce and shrimp with your prepared linguine or other pasta noodles, then garnish and serve.
Boom! Done! Looks wonderful, doesn't it? This is pasta for spicy food lovers for sure. Add in some extra spicy chili flakes for me, please. I just love this recipe.
Recipe Tips & Notes
- Heat Level. Medium. You can really spice this up with lots of spicy chili flakes and your choice of hot pepper. For a milder version, skip the fresh pepper and use only 1 teaspoon chili flakes.
- Other Seafood. Fra diavolo sauce is often served with shrimp, but you can serve it up with any seafood. Try this recipe out with white fish, crab, lobster or mussels. So good!
- The Pasta. I love to serve mine with linguine noodles, but realistically, this recipe will work with any pasta noodles. Use your favorites, cooked al dente, or to your preference. Just boil them in water with a teaspoon of salt or so to get extra flavor.
Storage and Leftovers
Store any leftover shrimp fra diavolo in a sealed container in the refrigerator for up to 3 days. You can warm it gently in the microwave or in a pan on the stove.
That's it, my friends. I hope you enjoy this shrimp fra diavolo recipe. Extra spicy for me, please. Let me know if you make it. I'd love to hear if it was a hit.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Shrimp Fra Diavolo Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 spicy red pepper chopped optional, for extra spicy
- 4 cloves garlic chopped
- 14 ounce can crushed tomatoes or use diced or fire roasted
- 2 teaspoons spicy red pepper flakes + 1 teaspoon or to taste
- 1/2 cup dry white wine
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- 6-7 fresh basil leaves chopped
- 8 ounces prepared linguine noodles for serving
- FOR GARNISH: Extra red chili flakes fresh chopped parsley
Instructions
- Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside.
- Add the onion and red pepper to the same pan. Cook them down for 5 minutes to soften.
- Add the garlic and cook for 1 minute, until you can smell that gorgeous garlic.
- Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
- Simmer for 10 minutes (or longer) to let the flavor develop. You can prepare your pasta noodles while the fra diavolo sauce is simmering.
- Stir in the reserved shrimp and heat them through about a minute.
- Stir in the parsley and basil leaves. Taste and adjust for salt.
- Toss with prepared linguine noodles. Garnish and serve!
Video
Notes
Nutrition Information
Karla says
Mike,
I love your cook book and your e-mail recipes!
I look forward to Friday Videos!
They are such a fun cooking lesson!
Thanks for sharing!
Mike Hultquist says
Thanks so much, Karla! I appreciate it!!
Tim says
I had a similar dish out on Long Island in the eighties, it was Frutti del mare fra diavolo. I was served as a dish for two with shrimp, mussels, clams, and calamari. It was a memorable meal and I look forward to recreating with the help of your recipe! Thanks!
Mike Hultquist says
Thanks, Tim! You can definitely customize this with other seafood. I hope you enjoy it!
Ed Moder says
I finally figured it out. This is one of my favorite recipes, if not number one. But last time I made this, it was 4-alarm which is definitely too hot for us. This time I was careful and made a double batch, so it called for 2 jalapenos which I used - one green and one red from Connie's garden. Plus I used about 3/4 of what the recipe called for of the red pepper flakes. It was still to hot. Then Connie told me what I was supposed to know but never figured in when calculating how much heat to use. I used her Cajun tomato sauce from her garden which already had 3 jalapenos in it. DUH! I had 5 jalapenos not 2! OK! Next time! And I am not a Cub fan saying wait til next year! LOL
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Mike Hultquist says
Haha, well! Glad you figured it out finally! =)
Ed Moder says
I made the 4 serving size Shrimp Fra Diavolo. I had to use google translate to find out the meaning since in a Mexican restaurant it is spelled Diablo. Both the Italian Diavolo and the Spanish Diablo mean devil. Fra Diavolo translates (according to google) to Brother devil.
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Anyway, I added some spice, like you suggest, and we had a delicious 2-alarm meal. Our definition of 2-alarm is a good kick but lots of flavor.
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We are in the 8th week of the year and this is my 8th dinner using your recipes. All 8 were fantastic, so I think I have graduated to apprentice cook. In the last 4 or 5 years, I probably made 8 meals total.
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I am going to regret saying this but I told my beautiful wife that I would start making 2 dinners each week, one new dish and one that I have made before. There it is! I am now committed! LOL
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And all this started with your Puttanesca sauce on Jan 2.
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Mike Hultquist says
Very glad you enjoyed the recipe, Ed. We love this one. Yep, I discuss the meaning of "Fra Diavolo" in the body of the post. Note that Mexican shrimp "diablo" is somewhat different from Italian shrimp "diavolo" in the use of seasonings, though there can be different ways to make them. I have a Shrimp Diablo Recipe here you might try. Nice and spicy! VERY glad to be inspiring my own father-in-law! We're both extremely lucky to have such beautiful sous chefs. Haha, cheers! https://www.chilipeppermadness.com/recipes/camarones-a-la-diabla/
Ed Moder says
I guess I have to read the entire post when I make a recipe. I just click on Jump to recipe and then print, so I miss some good info.
Mike Hultquist says
I like to discuss the recipe a bit in the body of the post, where it came from if appropriate, tips and tricks for changing it up and making it your own, storage for leftovers, etc.