Shrimp Fra Diavolo Recipe: If you’re craving something bold, zesty, and downright comforting, Shrimp Fra Diavolo might just become your next favorite dish. This fiery Italian-American recipe combines plump shrimp with a spicy tomato sauce that packs a punch without being overwhelming. It’s rich, vibrant, and surprisingly easy to make at home—even if you’re not a pro in the kitchen.
But what really sets this recipe apart? It’s all in the step-by-step breakdown. We’re talking full flavor, minimal stress. Whether you’re making this for a quick weeknight dinner or to impress guests, you’ll love how approachable and delicious this spicy shrimp pasta is.
Let’s dive into everything you need to know to master Shrimp Fra Diavolo from scratch!
What is Shrimp Fra Diavolo?
“Fra Diavolo” translates to “Brother Devil” in Italian—an intense name for a bold dish. While not actually traditional Italian, Shrimp Fra Diavolo was born in Italian-American kitchens, especially in East Coast restaurants where seafood meets spicy flair.
The concept? Juicy shrimp bathed in a garlicky, spicy tomato-based sauce. It’s fiery but balanced, with just enough heat to keep things interesting. Traditionally, it’s served over pasta like linguine or spaghetti, but it’s just as tasty served on its own with crusty bread for dipping.
Over the years, variations have popped up—some include scallops or lobster, others add cream or more herbs. But the essentials remain the same: garlic, tomatoes, chili flakes, shrimp, and a splash of wine.
Why You’ll Love This Recipe
Here’s why Shrimp Fra Diavolo is about to be a regular on your dinner table:
- Fast & Easy: Ready in under 30 minutes, it’s perfect for busy nights.
- Minimal Ingredients: Most are pantry staples!
- Flavor Bomb: Spicy, savory, and slightly tangy with hints of wine and herbs.
- Customizable: Adjust the spice level, swap in your favorite pasta, or go low-carb.
- Looks Fancy, Tastes Fancy: But it’s shockingly simple to pull off.
No need to rely on takeout or spend hours in the kitchen—this guide has you covered.
List of Ingredients You’ll Need
Let’s break down everything you need for this dish. Most of these are pantry staples or easy to grab at the store.
Main Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 tsp red pepper flakes (adjust to taste)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 can (14 oz) crushed tomatoes
- Salt and black pepper, to taste
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ tsp thyme
- 2 tbsp fresh parsley, chopped
- Lemon juice, for a fresh finish (optional)
Optional (for serving):
- 12 oz linguine or spaghetti
- Grated Parmesan, for garnish
- Crusty bread, for dipping
This list keeps it simple, but don’t be afraid to experiment with extra herbs or a touch of cream if you want to mellow the spice.
Kitchen Equipment Needed
To make your cooking smooth and easy, make sure you’ve got the following:
- Large skillet or sauté pan
- Medium to large pot (if cooking pasta)
- Sharp knife & cutting board
- Wooden spoon or spatula
- Tongs, for tossing pasta with sauce
- Colander, for draining pasta
- Measuring cups and spoons
You don’t need fancy gear—just the essentials and some enthusiasm.
Step-by-Step Guide to Making Shrimp Fra Diavolo
Let’s get into the meat (or shrimp?) of the recipe. Follow these steps in order, and you’ll end up with restaurant-quality results without breaking a sweat.
1. Prep the Shrimp
Peel and devein the shrimp, removing shells and tails if you prefer. Rinse and pat dry. If using frozen shrimp, thaw completely in the refrigerator or under cold water and dry well to avoid watering down the sauce.
2. Chop the Aromatics
Finely mince garlic and dice onion. Fresh aromatics give brighter flavor and a stronger aroma than jarred versions, which is key in this spicy dish.
3. Sauté Garlic, Onion & Red Pepper Flakes
Heat olive oil in a skillet over medium heat. Add onions, then garlic and red pepper flakes. Cook until fragrant. Keep heat moderate to avoid burning garlic, which turns bitter.
4. Add Wine & Let it Reduce
Pour in white wine to deglaze, scraping up browned bits from the pan. Let it simmer so the alcohol cooks off, concentrating flavor.
5. Add Crushed Tomatoes and Simmer
Stir in crushed tomatoes. Simmer until slightly thickened. If too acidic, add a pinch of sugar; if too thick, add a splash of water or broth.
6. Season the Sauce
Add salt, black pepper, and Italian herbs. Adjust chili flakes to your preferred spice level.
7. Add the Shrimp to the Sauce
Place shrimp into the simmering sauce and cook just until pink and opaque, usually 3–4 minutes. Overcooking makes them rubbery.
8. Optional: Cook the Pasta
Boil spaghetti, linguine, or penne in salted water until al dente.
9. Combine Shrimp & Pasta (Optional)
Toss pasta in the sauce or serve sauce over pasta. Garnish with parsley or Parmesan.
10. Final Touches
Finish with fresh parsley and a squeeze of lemon juice. Plate neatly for an elegant presentation.
Tips for the Perfect Shrimp Fra Diavolo
Want to make this dish like a pro every time? Here are some handy tips:
- Don’t overcook the shrimp. They’re done as soon as they turn pink and curl slightly.
- Use high-quality canned tomatoes. It makes a big difference in taste and texture.
- Toast your spices. Briefly heating the red pepper flakes in oil boosts their flavor.
- Balance the flavors. If your sauce is too acidic, a pinch of sugar helps. Too spicy? Add a splash of cream or butter to mellow it out.
- Use wine you’d actually drink. If it tastes good in a glass, it’ll taste great in your sauce.
These little things go a long way toward making Shrimp Fra Diavolo a dish you’ll want to make again and again.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Avoid these rookie mistakes:
- Overcooking the shrimp
Rubbery shrimp is the #1 way to ruin this dish. Watch them closely and remove from heat once they’re pink and opaque. - Burning the garlic
Garlic can turn bitter fast. Cook it low and slow to release flavor without scorching. - Skipping the deglazing step
The wine (or broth) lifts all the flavor from the bottom of the pan—don’t miss this! - Using watery or bland tomatoes
Cheap tomatoes = weak sauce. Go for quality brands like San Marzano-style crushed tomatoes. - Not seasoning to taste
Trust your taste buds—adjust salt, pepper, and spice to match your preferences.
A little extra care goes a long way. You’ve got this!
Storing & Reheating Leftovers
Got leftovers? Lucky you. Shrimp Fra Diavolo stores well and tastes just as good the next day—sometimes even better!
To store:
- Let the dish cool completely.
- Transfer to an airtight container.
- Refrigerate for up to 2 days.
To reheat:
- Warm gently on the stove over low heat.
- Add a splash of water or broth if the sauce is too thick.
- Stir occasionally to heat evenly.
- Avoid microwaving the shrimp too long—it can make them rubbery.
Note: If you plan to make this ahead of time, consider storing the pasta and sauce separately. This helps prevent the noodles from soaking up too much sauce and becoming mushy.
Serving Suggestions
Shrimp Fra Diavolo is already a complete meal, but here are a few ideas to make it extra special:
Perfect Pairings:
- Crusty Garlic Bread – For soaking up every last drop of sauce.
- Simple Green Salad – Light and refreshing with a lemon vinaigrette.
- Roasted Veggies – Like zucchini, asparagus, or cherry tomatoes.
- Chilled White Wine – A crisp Pinot Grigio or Sauvignon Blanc works great.
Make it a dinner party centerpiece or keep it casual. Either way, you’re guaranteed to impress.
Nutritional Info (Estimated per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 30-35g |
| Carbohydrates | 40-45g |
| Fat | 18-22g |
| Fiber | 4-6g |
| Sugar | 5-7g |
| Sodium | 700-900mg |
Keep in mind: this can vary depending on the type of pasta used, shrimp size, and any additional toppings like cheese or butter.
FAQs about Shrimp Fra Diavolo Recipe
1. Can I use canned or pre-cooked shrimp?
You can, but it’s not ideal. Pre-cooked shrimp can become rubbery when reheated. If using canned, drain well and add at the very end of the recipe to warm through.
2. What can I substitute for white wine?
Chicken broth, seafood stock, or a mix of lemon juice and water work well. Just keep the acid balanced.
3. How do I make it less spicy?
Start with less red pepper flakes—try ¼ teaspoon and add more as needed. You can also stir in a little butter or cream at the end to tone it down.
4. Can I prepare this ahead of time?
Yes! Cook the sauce and store separately from the shrimp and pasta. Add the shrimp when reheating to keep them from overcooking.
5. Is this dish gluten-free?
The shrimp and sauce are naturally gluten-free. Just swap out regular pasta for your favorite gluten-free option or serve with rice or veggies.
Conclusion
And there you have it—Shrimp Fra Diavolo, made step by step from scratch. Spicy, satisfying, and super simple, this dish is the perfect way to bring restaurant-level flavor into your home kitchen. Whether you serve it over pasta, with bread, or all by itself, it’s the kind of meal that leaves everyone asking for seconds.
So next time you’re in the mood for something bold and impressive, skip the reservations. Light the stove, grab a skillet, and make this fiery seafood favorite your own.
