Shrimp Fra Diavolo

Name: Shrimp Fra Diavolo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 ounces dry linguine or spaghetti; 1 pound large raw shrimp, peeled and deveined, tails on or off; 3/4 teaspoon fine sea salt, divided; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 to 1 1/2 teaspoons crushed red pepper flakes; 1 tablespoon tomato paste; 1/2 cup dry white wine; 1 (28-ounce) can no-salt-added crushed tomatoes; 1 teaspoon dried oregano; 1 tablespoon fresh lemon juice; 1/4 cup chopped fresh parsley

This Italian-American pasta brings tender shrimp together with a garlicky tomato sauce and a lively chile kick. It feels special, but it cooks fast enough for a weeknight.

Total time: 40 min
Yield: 4 servings
Difficulty: Easy

Prep 15mCook 25mItalian-AmericanPasta Recipes

Shrimp fra diavolo is a spicy tomato-and-seafood pasta with roots in Italian-American cooking. “Fra diavolo” means “brother devil,” a playful name for the heat from crushed red pepper flakes.

The sauce is simple: garlic, tomato paste, white wine, crushed tomatoes, oregano, and enough chile to wake everything up. The shrimp cook right in the sauce at the end, so they stay juicy instead of rubbery.

Serve it with linguine or spaghetti and a green salad. If you like less heat, start with 1 teaspoon of red pepper flakes and add more at the table.

01What you'll need

Ingredients

13 items · 4 servings

12 ounces dry linguine or spaghetti
1 pound large raw shrimp, peeled and deveined, tails on or off
3/4 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 to 1 1/2 teaspoons crushed red pepper flakes
1 tablespoon tomato paste
1/2 cup dry white wine
1 (28-ounce) can no-salt-added crushed tomatoes
1 teaspoon dried oregano
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley

02How to make it

Step-by-step

1. Start the pasta water
Bring a large pot of water to a boil. Add the pasta and cook until just shy of al dente, which means tender with a little firmness in the center. Before draining, scoop out 1 cup of the starchy pasta water. Drain the pasta and set it aside.
2. Season the shrimp
Pat the shrimp dry with paper towels. Toss them with 1/4 teaspoon of the salt and the black pepper. Dry shrimp sear and simmer better, and they will not water down the sauce as much.
3. Bloom the garlic and chile
Warm the olive oil in a large skillet or wide saucepan over medium heat. Add the garlic and crushed red pepper flakes. Cook for 30 to 60 seconds, stirring often, until the garlic smells fragrant but has not browned.
4. Toast the tomato paste
Add the tomato paste and stir it into the oil for about 1 minute. This quick step deepens the tomato flavor and takes away the raw edge.
5. Simmer the sauce
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 2 minutes. Add the crushed tomatoes, oregano, and remaining 1/2 teaspoon salt. Simmer, uncovered, for 12 to 15 minutes, stirring now and then, until slightly thickened.
6. Cook the shrimp
Add the shrimp to the sauce in an even layer. Simmer for 3 to 5 minutes, turning once, until the shrimp are pink and opaque. Opaque means you can no longer see through the flesh. Do not keep cooking after that, or the shrimp can turn tough.
7. Toss with pasta
Add the drained pasta to the skillet and toss with tongs until coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it clings to the noodles.
8. Finish and serve
Stir in the lemon juice and parsley. Taste and adjust with more red pepper flakes, black pepper, or a small pinch of salt if needed. Serve hot.

03From our kitchen

Cook's tips

Make-ahead: The tomato sauce can be made up to 2 days ahead. Refrigerate it without the shrimp or pasta, then reheat and add the shrimp just before serving.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 2 days. Shrimp can become firm when reheated, so warm leftovers gently over low heat with a splash of water.
Frozen shrimp work well. Thaw overnight in the refrigerator, or place the sealed bag in a bowl of cold water until thawed. Pat very dry before cooking.
Wine swap: Replace the white wine with low-sodium seafood stock, chicken broth, or a mix of water and 1 teaspoon lemon juice.
Heat level: Use 1 teaspoon red pepper flakes for medium heat, or 1 1/2 teaspoons for a spicier sauce. For a mild version, start with 1/2 teaspoon.
Pasta swap: Use gluten-free spaghetti if needed, or serve the shrimp and sauce over polenta, rice, or zucchini noodles. Nutrition will change with swaps.

Cook's note

Nutrition is estimated per serving using standard USDA values for the listed ingredients, including no-salt-added crushed tomatoes and 3/4 teaspoon fine sea salt total. Extra salt added to pasta water or at the table is not included.

04Frequently asked

Questions & answers

Can I use cooked shrimp instead of raw shrimp?

Yes, but add cooked shrimp only at the very end. Stir them into the hot sauce for 1 to 2 minutes, just until warmed through. If they simmer longer, they can become rubbery.

Is shrimp fra diavolo very spicy?

It is meant to have a noticeable kick, but you control the heat. Start with 1 teaspoon crushed red pepper flakes for a balanced spice level, or use 1/2 teaspoon for a milder sauce.

What kind of white wine should I use?

Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Avoid sweet wine, which can make the tomato sauce taste off-balance.

Can I make shrimp fra diavolo without pasta?

Yes. The shrimp and sauce are also good over rice, creamy polenta, roasted vegetables, or crusty bread. If you skip the pasta, you may not need the reserved pasta water.

Why did my shrimp turn tough?

Shrimp cook very quickly. Pull them from the heat as soon as they turn pink and opaque. Large shrimp usually need only 3 to 5 minutes in simmering sauce.

05Per serving

Nutrition Facts

4 servings

Amount per serving

Calories571

% Daily Value*

Total Fat9 g: 12%
Saturated Fat1.4 g: 7%
Cholesterol183 mg: 61%
Sodium602 mg: 26%
Total Carbohydrate82 g: 30%
Dietary Fiber7 g: 25%
Total Sugars12 g
Protein38 g: 76%

Vitamin D0.1 mcg: 1%
Calcium175 mg: 13%
Iron6.5 mg: 36%
Potassium1181 mg: 25%

* Percent Daily Values are based on a 2,000-calorie diet.

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