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A bowl of shrimp fra diavolo brings heat to the table, with long strands of pasta coated in a tasty red sauce. The garlic is sharp and upfront, the crushed red pepper builds steadily and the succulent shrimp add a clean, sweet contrast against the spicy tomato base. In this version, fire-roasted tomatoes give the sauce a darker color and deeper flavor, so it tastes fuller and more developed than a simple marinara. Enjoy this highly slurpable dish with freshly grated Parmesan cheese on top. This recipe is definitely a keeper if you’re a fan of seafood and pasta.
Why You’ll Love It
Shrimp fra diavolo pairs tender shrimp with pasta in a spicy tomato sauce that delivers steady heat and a rich garlic finish.
Hearty and filling: Between the pasta, shrimp and thick tomato sauce, it’s a satisfying meal.
Restaurant style flavor at home: It has that bold glossy pasta vibe you expect when you order it out.
Balanced bite: Sweet shrimp cut through the chile heat so the dish doesn’t taste flat. The spice intensifies as you eat, making each bite more interesting than the last.
More recipes you might like to try are chicken fra diavolo, shrimp oreganata, fritto misto, shrimp linguine, shrimp francese and shrimp scampi foil packs.
Shrimp fra Diavolo Pasta Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Linguine or spaghetti: Long pasta that catches the sauce so every strand carries heat and tomato.
Large shrimp: Add sweetness and a firm bite that contrasts with the soft pasta.
Olive oil: Forms the base of the sauce and carries garlic and chile flavor. You can use extra virgin olive oil or any good olive oil.
Garlic: Brings sharp savory depth that defines the dish.
Crushed red pepper flakes or Calabrian chiles: Provide the signature spice that gives fra diavolo its character.
Dry white wine: Adds acidity and brightness to the tomato base. I used Sauvignon Blanc. Pinot Grigio would work too.
Fire roasted tomatoes: Canned tomatoes create a deeper tomato flavor with a subtle smoky edge.
Tomato paste: Thickens the sauce and intensifies the tomato richness.
Oregano and basil: Add herbal notes that round out the heat. If using dried basil, add it when you add the tomatoes. If using fresh, it goes it at the end.
Fresh parsley: Brings freshness that cuts through the spice.
Parmesan: Adds a salty nutty finish when grated over the top.
How to Make Shrimp Diavolo
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the pasta: Boil the pasta in salted water in a large pot until al dente and don’t forget to reserve some pasta water before draining.
Sear the shrimp: Heat olive oil in a large skillet, season and add shrimp and then cook shrimp just until pink, then transfer them to a plate.
Build the flavor base: Add garlic and crushed red pepper to the same pan and cook briefly until fragrant.
Deglaze the pan: Pour in white wine and let it simmer over a medium low heat, while scraping up any browned bits from the bottom.
Simmer the sauce: Stir in fire roasted tomatoes, tomato paste and herbs, and cook gently until slightly thickened.
The finishing touches: Return the shrimp to the skillet, add the drained al dente pasta and toss to coat, loosening with reserved pasta water if needed. Sprinkle with parsley and Parmesan and serve immediately.
Substitutions and Variations
Frozen shrimp: Thaw completely and pat dry before cooking.
Pasta swap: Linguine and spaghetti are classic but I’ve also tried fettuccine which works well. Bucatini pasta is another option.
Wine replacement: Substitute seafood broth or chicken broth if you prefer not to use wine.
Heat level adjustment: Use less red pepper for milder spice or increase the amount for a stronger kick. I tried aleppo pepper flakes and found they worked just as well as Italian red pepper flakes. Serve extra crushed red pepper at the table so people can add more to theirs if they want.
Tomato choice: Regular crushed tomatoes or diced tomatoes can replace fire-roasted tomatoes if needed.
Serving Suggestions
Appetizers: Begin your meal with roasted red pepper dip and homemade focaccia.
Side dishes: Serve shrimp fra diavolo with air fryer garlic bread and perhaps an Italian white bean salad.
Desserts: Finish with Biscoff panna cotta or lemon mascarpone cake.
How to Store
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Not recommended because shrimp can turn rubbery after freezing and reheating.
Reheat: Warm gently on the stovetop with a splash of water to loosen the sauce.
Top Tips
Don’t overcook the shrimp: Transfer shrimp to a plate as soon as they turn pink, to avoid a tough texture. They don’t need more than a couple of minutes to cook through.
Let the wine reduce: Give the wine time to simmer so the fra diavolo sauce develops depth before adding tomatoes.
Taste before finishing: Adjust the chile level once the sauce has simmered and before adding the shrimp back in.
Use good tomatoes: Quality fire-roasted tomatoes make a noticeable difference in flavor.
Shrimp and Pasta with Spicy Tomato Sauce FAQs
It has a noticeable kick that builds as you eat, but the sweetness of the shrimp keeps it balanced.
They were cooked too long. Shrimp only need a short time in the pan before they’re done.
It loosely means among the devil in Italian, referring to the spicy heat in the sauce. Shrimp fra diavolo is generally considered an Italian-American dish, so it’s more Italian-inspired than a traditional regional recipe from Italy. It uses familiar Italian ingredients like garlic, olive oil and tomatoes, but the heavy hand with red pepper heat and the “fra diavolo” naming are usually linked to Italian immigrants cooking in the U.S.
Shrimp fra Diavolo Recipe
Shrimp fra Diavolo
Equipment
- Microplane or Box Grater
- Skillet Large
- Pot Large
Ingredients
- 12 Ounces linguine, or spaghetti
- 1 ½ Pounds shrimp, large, peeled and deveined
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 5 Cloves garlic, minced
- 1 to 2 Teaspoons crushed red pepper flakes, to taste, or 3 to 4 jarred Calabrian chiles packed in oil, chopped
- ½ Cup dry white wine
- 1 Can fire roasted tomatoes, 28-Ounce
- 2 Tablespoons tomato paste
- ½ Teaspoon dried oregano
- 2 Tablespoons fresh basil, or ½ Teaspoon dried basil
- 2 Tablespoons fresh parsley, chopped
- Parmesan, finely grated, optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Reserve ½ cup pasta water before draining the pasta.
Saute the Shrimp
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the shrimp with ½ teaspoon salt and some black pepper.
- Add the shrimp and cook for 1 to 2 minutes per side until just pink.
- Remove the shrimp to a plate.
Prepare the Diavolo Sauce
- To the same skillet, add the garlic and crushed red pepper flakes.
- Cook for about 30 seconds until fragrant.
- Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits.
- Stir in the fire-roasted tomatoes, tomato paste, oregano, bay leaf, and remaining ½ teaspoon salt, along with the basil if using dried.
- Bring to a gentle simmer and cook for 10 to 12 minutes until slightly thickened.
Combine the Shrimp, Sauce and Pasta
- Return the shrimp to the skillet and simmer for a minute or two, just until warmed through. Add the basil now if using fresh.
- Toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
Garnish and Serve
- Sprinkle with freshly chopped parsley.
- Serve immediately with extra crushed red pepper if liked and freshly grated Parmesan on top.
Notes
Let the wine reduce: Give the wine time to simmer so the fra diavolo sauce develops depth before adding tomatoes.
Taste before finishing: Adjust the chile level once the sauce has simmered and before adding the shrimp back in.
Use good tomatoes: Quality fire-roasted tomatoes make a noticeable difference in flavor.
Nutrition
Shrimp fra diavolo delivers a bold bowl of pasta with a spicy sauce that coats the noodles and clings to every twist of linguine. The shrimp add a natural sweetness that balances the garlic and chile heat, while the tomato base has enough depth to keep each bite interesting. As you move through the plate, the warmth from the red pepper builds gradually while the herbs and Parmesan add a savory finish. It’s the kind of pasta dish that leaves you completely satisfied, with a lingering kick that makes you reach for just one more forkful.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
