This easy Spicy Shrimp Fra Diavolo recipe brings large tender shrimp together with garlic, crushed red-pepper flakes, dry white wine, and a rich tomato sauce. Ready in approximately 35–40 minutes, it makes four satisfying servings and can be served over 12 ounces of linguine or spaghetti.
The flavor is bright, savory, and pleasantly fiery, with the wine adding depth and the tomatoes balancing the heat. The key to succulent shrimp is cooking them briefly at the beginning, removing them from the skillet, and returning them only during the final minutes of simmering.
Jump to RecipeWhy You’ll Love This Recipe
Fra diavolo means “brother devil,” a fitting name for this vibrant sauce made with tomato, garlic, wine, and chili heat. The sauce has enough personality to make a quick weeknight dinner feel special, while the short ingredient list keeps the preparation approachable.
Every bite gives you a pleasing contrast: silky pasta, bright tomato, aromatic garlic, and juicy shrimp. Cooking the shrimp in two stages is the most important technique because it lets the sauce develop without sacrificing the delicate seafood.
- Fast dinner: Prep takes about 15 minutes, and the complete meal is ready in approximately 35–40 minutes.
- Adjustable heat: Use 1/2 teaspoon of red-pepper flakes for a gentler dish or 1 teaspoon for more fire.
- Flexible serving: Spoon the sauce over linguine or spaghetti, or enjoy the shrimp and sauce without pasta.
If you enjoy making seafood the centerpiece of dinner, our sauteed shrimp recipe is another quick option to keep in your rotation.
Ingredients You’ll Need
The recipe begins with 1 pound of large raw shrimp, peeled and deveined. Tails can remain on for a more polished presentation or be removed for easier eating. Pat the shrimp dry before seasoning so they sear lightly rather than release excess water into the skillet.
Two tablespoons of extra-virgin olive oil carry the garlic and pepper flakes through the sauce. Four garlic cloves provide the savory foundation, while 1/2 cup of dry white wine contributes acidity and a subtle depth before the tomatoes go in.
A 28-ounce can of crushed tomatoes creates a smooth, spoonable sauce. Season it with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then finish with 1/4 cup chopped Italian parsley and, if desired, 1 tablespoon of fresh basil.
For a traditional pasta dinner, prepare 12 ounces of linguine or spaghetti. Keep a 1/2 cup of pasta water before draining; its starch helps loosen the sauce and encourages it to cling to the noodles.
Crushed tomatoes are the best fit when you want a smooth sauce. If you prefer more texture, published variations often use a 14- to 15-ounce can of diced tomatoes, but this recipe is written for the full 28-ounce can of crushed tomatoes.
For a sweet and spicy appetizer before dinner, you might also enjoy this hot pepper jelly served with crackers or toasted bread.
How to Make It Step-by-Step
Step 1: Pat the shrimp thoroughly dry with paper towels, then season them lightly with salt and pepper. If pasta is on the menu, fill a large pot with water, salt it generously, and bring it to a boil while you begin the sauce.
Step 2: Pour the olive oil into a large skillet and warm it over medium heat. Add the garlic and crushed red-pepper flakes, cooking for 30–60 seconds until fragrant; watch closely because browned garlic can taste bitter.
Step 3: Place the shrimp in one layer in the hot skillet. Cook for about 1 minute on the first side and 1 minute on the second side, just until they begin turning pink, then transfer them to a plate immediately.
Step 4: Add the dry white wine to the same skillet. Use a wooden spoon or spatula to scrape up any browned bits, and let the wine simmer for 1–2 minutes so it reduces slightly and its sharper alcohol notes mellow.
Step 5: Add the crushed tomatoes, kosher salt, and black pepper. Stir well, bring the sauce to a gentle simmer, and cook it uncovered for 10–15 minutes until it thickens somewhat and the flavors become rounded.
Step 6: While the sauce simmers, cook the linguine or spaghetti according to the package directions until al dente. Reserve about 1/2 cup of the cooking water before draining, since the starchy liquid can adjust the finished consistency.
Step 7: Nestle the partially cooked shrimp back into the tomato sauce. Simmer gently for 2–3 minutes, turning the shrimp once if needed, until every piece is fully opaque and cooked through.
Step 8: Stir in the chopped parsley and optional basil. Add the drained pasta to the skillet and toss until coated, mixing in a small splash of reserved pasta water if the sauce needs loosening, then serve immediately.
Chef Tips for Perfect Shrimp Fra Diavolo
Do not crowd the shrimp if your skillet is smaller than expected. A single layer gives each piece direct contact with the seasoned oil and makes it easier to judge the brief first cooking stage.
The garlic should become fragrant but stay pale. Since it continues cooking in the sauce, removing it from the heat before it browns protects the clean, sweet garlic flavor this dish needs.
Choose a dry, acidic white wine rather than a sweet wine. The brief reduction concentrates its flavor and helps balance the rich crushed tomatoes without adding sugary notes.
- For moderate spice: Start with 1/2 teaspoon crushed red-pepper flakes.
- For extra heat: Use up to 1 teaspoon, adding it with the garlic and oil.
- For a thicker sauce: Simmer uncovered for the full 15 minutes.
- For a looser sauce: Add reserved pasta water a little at a time while tossing.
- For lower carbohydrate servings: Omit the pasta and serve the shrimp directly with the tomato sauce.
The optional basil adds a fresh herbal note, but parsley is the essential finishing herb. Add both at the end so their flavor remains fresh and noticeable.
Serving Suggestions
Serve the shrimp fra diavolo immediately in warm bowls, with the pasta twirled beneath the shrimp and plenty of sauce spooned over the top. A final scattering of parsley makes the red sauce look especially inviting and adds a clean finish.
Because the sauce is bold, simple sides work best. Offer warm crusty bread for catching the tomato sauce, or pair the meal with a crisp green salad dressed with a light vinaigrette.
This dinner also fits nicely into an Italian-inspired menu. If you want another savory dish for the table, try these easy air fryer meatballs as a separate appetizer or side.
For dessert, keep the menu relaxed with cake batter fudge or festive Christmas tree pastries when the season calls for something celebratory.
Storage and Reheating
For the best texture, serve this dish as soon as the shrimp finish cooking. If you have leftovers, transfer the shrimp and sauce to a covered container and refrigerate them promptly.
Reheat gently in a skillet over low to medium-low heat until warmed through. Avoid boiling the sauce or reheating the shrimp for a long time, as excessive heat can make them firm and rubbery.
Store pasta separately when possible, especially if you expect leftovers. Reheat the pasta with a small splash of water, then spoon the warmed shrimp and sauce over it just before serving.
Easy Spicy Shrimp Fra Diavolo
Ingredients
Method
- Pat the shrimp dry and season lightly with salt and pepper. If serving with pasta, bring a large pot of generously salted water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red-pepper flakes, then cook for 30–60 seconds until fragrant without allowing the garlic to brown.
- Arrange the shrimp in a single layer in the skillet and cook for about 1 minute per side, just until they begin to turn pink. Transfer them to a plate so they do not overcook.
- Pour the white wine into the skillet and scrape up any flavorful bits from the bottom. Simmer for 1–2 minutes so the wine reduces slightly.
- Stir in the crushed tomatoes, kosher salt, and black pepper. Simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until it thickens somewhat.
- Meanwhile, cook the linguine or spaghetti until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain the pasta.
- Return the shrimp to the tomato sauce and simmer gently for 2–3 minutes, just until the shrimp are fully opaque and cooked through. Avoid a long simmer, which can make them rubbery.
- Stir in the parsley and optional basil. Toss the sauce with the pasta, adding a little reserved pasta water if needed to loosen it, and serve immediately.
Notes
Final Thoughts
This Easy Spicy Shrimp Fra Diavolo recipe is proof that a short cooking time can still produce deep, memorable flavor. The combination of briefly cooked shrimp, reduced white wine, crushed tomatoes, garlic, and chili flakes creates a sauce that tastes far more involved than the preparation suggests.
Keep the shrimp out of the skillet while the tomato sauce simmers, return them for only 2–3 minutes, and finish with fresh parsley and basil. Serve it over al dente linguine or spaghetti for a classic four-serving dinner, or skip the pasta when you want a lighter plate.
Adjust the pepper flakes to suit your table, open a dry white wine to match the sauce, and bring this colorful seafood meal straight from the skillet to the table.
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