Shrimp Fra Diavolo is a classic Italian-American seafood dish made with shrimp, a spicy tomato sauce, and herbs. In Italian, it translates to “brother devil,” which is fitting since the pasta has a spicy kick! It’s quick to prep and cook, making it a great option for an easy weeknight dinner. The shrimp are cooked in a garlicky, tomato-based sauce that’s seasoned with red pepper flakes, oregano, and basil. (For a garlicky pasta sauce without tomatoes, give shrimp linguine with garlic butter scampi sauce a try!)
The result is a dish that’s both spicy and savory, with tender shrimp that melt in your mouth.
If you love shrimp and pasta, consider trying my shrimp in creamy alla vodka sauce, spicy Cajun shrimp pasta, or lemony garlic shrimp and scallop pasta next. Or check out all of my easy pasta recipes!
What You’ll Need
- Linguine pasta: DeLallo pastas are our go-to every single time! Feel free to use other long, thin pasta noodles.
- Shrimp: We recommend large, raw shrimp that are peeled, deveined, and have had their tails removed.
- Extra virgin olive oil: To sauté the shrimp.
- Kosher salt: For the pasta water and to season all ingredients.
- Crushed red pepper flakes: To add the dishes signature heat!
- Garlic: Finely chopped
- Dried oregano: To add depth of flavor to the tomato sauce.
- Dry white wine: such as Sauvignon Blanc, Pinot Grigio, or Chardonnay.
- Diced tomatoes: We like canned tomatoes for this pasta recipe, but you can use fresh chopped tomatoes, if preferred.
- Granulated sugar: To add just a touch of sweetness to the sauce.
- For serving: Fresh parsley, lemon wedges, flaky sea salt, and baguette or other crusty bread.
How this differs from Arrbiata sauce: Both tomato sauces are spicy with crushed red pepper and garlic. Arrabiata usually has basil, capers, and is served as a sauce over plain vegetarian pasta. Fra Diavolo, on the other hand, is typically tossed with seafood.
Wine Pairing!
I recommend serving this pasta with a white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio (this is easy since you’ll use part of the bottle in the dish!), but you can also pair it with a light red wine like Pinot Noir.
No more waiting to go out to your favorite Italian restaurant to enjoy this one! I also really love to make breaded shrimp parmesan at home–shrimp lovers should try that one next!
Expert Tips
- To get 1 lb of shrimp, you will usually use 26-30 large shrimp.
- If using frozen shrimp, run them under cool water until completely thawed and pat them dry.
- If you don’t want to use wine in your dish, you can substitute with chicken broth.
- Control the heat of this dish by adjusting the amount of red pepper flakes.
- Shrimp: You can always substitute shrimp with lobster meat or scallops — yum!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can cook the shrimp and sauce separately and store for up to 3 days in an airtight container in the refrigerator. Make the pasta when you are ready to serve and then continue with Step 6 until sauce and shrimp are heated through.
- Leftovers and storage: Leftovers will keep in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet over medium heat until just heated through.
- To freeze: This dish can be frozen for up to 3 months. Let it thaw completely and reheat on the stovetop to serve.
Serving Suggestions
This dish would be perfect served alongside a simple Arugula Salad or Caesar salad and crusty bread. You could also serve it with roasted brococlini, cauliflower, or other vegetable side dishes.
For dessert, consider serving my easy Italian almond ricotta cake or Italian cannoli cream parfaits!
Substitutions and Variations
- Try this Shrimp fra Diavolo recipe with other shellfish, such as scallops or lobster.
- Try adding 2-3 Tbsp brandy or Cognac after cooking the shrimp, but before sautéeing garlic and red pepper flakes. Light with a lit match to cook off alcohol before proceeding with the recipe as instructed.
- You can also add additional fresh herbs, such as basil or fresh oregano for serving.
- For a silkier sauce, finish with 2-3 Tbsp of cold butter stirred into the pasta just before serving.
When you’re craving spicy, bold flavors, but are short on time, this is the pasta recipe for you! Total comfort food that will warm you from the inside out.
If you make this easy Spicy Shrimp fra Diavolo recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Spicy Shrimp Fra Diavolo with Linguine
Video
Equipment
Ingredients
- 1 lb DeLallo Linguine
- 1 lb large raw shrimp peeled, deveined, and tails removed
- 6 Tbsp DeLallo extra virgin olive oil divided
- 2 tsp Kosher salt, divided, plus more for cooking pasta
- 1 tsp crushed red pepper flakes divided
- 8 garlic cloves finely chopped
- ½ tsp dried oregano
- 1 cup dry white wine
- 28 oz (1 can) can DeLallo Crushed Tomatoes drained, or 1 can diced tomatoes
- ½ tsp granulated sugar
- ¼ cup fresh parsley finely chopped, plus more for serving
- Lemon wedges for serving
- Baguette optional, for serving
- Flaky sea salt for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 tablespoons of Kosher salt. Add 1lb DeLallo Linguine, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.
- Season the shrimp. Pat the shrimp dry with a paper towel, then place in a mixing bowl. Drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp crushed red pepper flakes.
- Cook the shrimp. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add shrimp and sauté until just cooked through, about 1-2 minutes on the first side and just 1 minute more on the second. Transfer the shrimp to a plate, then lower the heat to medium.
- Sauté the aromatics. Add the remaining 2 Tbsp olive oil to the skillet, then add 8 cloves chopped garlic, remaining ¾ tsp crushed red pepper flakes, and ½ tsp dried oregano. Cook until fragrant, about 1-2 minutes.
- Make the fra diavolo sauce. Pour in 1 cup dry white wine, then increase the heat to medium-high. Allow the wine to reduce for about 2 minutes, then add the drained diced tomatoes and ½ tsp sugar. Stir well, then simmer for 10 minutes.
- Finish the pasta in a skillet. Add the cooked pasta, shrimp (along with any juices), about ½ cup of reserved cooking water, and ¼ cup chopped parsley to the sauce. Toss to thoroughly mix, then add additional cooking water if you want a looser sauce. Divide evenly between 6 bowls, then serve with a drizzle of extra virgin olive oil, additional chopped parsley, grated Parmesan, lemon wedges, and crusty bread. A pinch of flaky sea salt at the end is always nice!
Notes
- To make-ahead: You can cook the shrimp and sauce separately and store for up to 3 days in an airtight container in the refrigerator. Make the pasta when you are ready to serve and then continue with Step 6 until sauce and shrimp are heated through.
- Leftovers and storage: Leftovers will keep in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet over medium heat until just heated through.
- To freeze: This dish can be frozen for up to 3 months. Let it thaw completely and reheat on the stovetop to serve.
- Can add other shellfish, such as scallops or lobster. If using 2 different shellfish, use about 8oz of each.
- For a slightly different taste, add 2-3 Tbsp brandy or Cognac after cooking the shrimp, but before sautéeing garlic and red pepper flakes. Light with a lit match to cook off alcohol before proceeding with the recipe as instructed.
- Can add additional fresh herbs, such as basil or fresh oregano for serving.
- For a silkier sauce, finish with 2-3 Tbsp cold butter stirred into the pasta just before serving, off the heat.
Love the recipe, simple and so full of flavor and ready in 30 minutes, and toddler approved
Can I just say that I am MEGA impressed that your toddler ate this! My kids think most foods with red pepper flakes are too spicy. You and your child are inspiring! xo, Ari
Rather good selection
Excellent recipe. Made it as is and was a big hit.
Love to hear this, so glad you enjoyed, Steve! xo, Ari