Name: Shrimp fra Diavolo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
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

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Shrimp fra Diavolo is a dazzling dish that combines succulent shrimp with a spicy, tangy tomato sauce, served over a bed of perfectly cooked pasta. The moment the shrimp hits the hot skillet, their vibrant pink color and rich ocean fragrance fill the kitchen, promising an unforgettable meal. What makes this dish even more compelling is its versatile balance of heat and flavor. Whether you prefer a slight kick or a fiery explosion, you can easily adjust the spice to fit your taste.

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I remember the first time I made Shrimp fra Diavolo; the excitement of watching the shrimp sizzle in the pan, coupled with the aroma of garlic and wine wafting through my home, was something akin to magic. This recipe is not only a quick and easy weeknight dinner, clocking in at just 40 minutes, but it also impresses guests on special occasions. If you’re looking for a restaurant-quality meal that doesn’t require a culinary degree, this dish is your go-to! I can’t wait for you to try it.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Shrimp fra Diavolo
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Shrimp fra Diavolo

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, perfect for busy weeknights.
Irresistible Flavor: A delightful blend of spicy, tangy, and savory flavors that’ll keep you coming back for seconds.
Eye-Catching Appeal: The vibrant colors of the shrimp and sauce create an inviting presentation.
Flexible Serving: Great for a cozy family dinner or an impressive dish for entertaining.
Diet-Friendly Options: Easily adaptable for various dietary needs, including gluten-free pasta.

Ingredients You’ll Need

12 ounces linguine or spaghetti: The choice of pasta provides a sturdy base that holds the flavorful sauce and shrimp beautifully.
1 ½ pounds large shrimp, peeled and deveined: Fresh shrimp is key for that delicate, sweet flavor. Frozen shrimp works in a pinch; just ensure they’re thawed.
1 teaspoon salt: Essential for seasoning the shrimp and pasta.
½ teaspoon black pepper: Adds a subtle warmth to the dish.
2 tablespoons olive oil: A high-quality olive oil enhances the flavor and helps sauté the garlic.
5 cloves garlic, minced: Fresh garlic brings an aromatic quality to the sauce; avoid garlic powder for the best results.
1 to 2 teaspoons crushed red pepper flakes: Depending on your heat preference, this adds the characteristic kick that makes Shrimp fra Diavolo so exciting.
½ cup dry white wine: A splash of white wine adds acidity and depth. Sauvignon Blanc or Pinot Grigio works beautifully.
1 can fire-roasted tomatoes (28-ounce): The smoky notes from the fire-roasting complement the dish perfectly.
2 tablespoons tomato paste: This thickens the sauce and intensifies the flavor.
½ teaspoon dried oregano: Adds an herbaceous quality that pairs well with shrimp.
2 tablespoons fresh basil or ½ teaspoon dried basil: Fresh herbs brighten up the dish; use dried if fresh isn’t available.
2 tablespoons fresh parsley, chopped: For garnish and an extra layer of freshness.
Parmesan cheese, finely grated (optional): A finishing touch that adds creaminess and richness.

How to Make Shrimp fra Diavolo

Cook the Pasta: In a large pot, bring salted water to a boil. Add 12 ounces of linguine or spaghetti and cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
Sear the Shrimp: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 1 ½ pounds of shrimp with ½ teaspoon salt and ½ teaspoon black pepper. Add the shrimp to the skillet and cook for 1-2 minutes per side until just pink. Once done, transfer the shrimp to a plate.
Create the Sauce: In the same skillet, add 5 cloves of minced garlic and 1 to 2 teaspoons of crushed red pepper flakes. Sauté for about 30 seconds until fragrant, then pour in ½ cup of dry white wine. Allow it to simmer for 2-3 minutes, stirring and scraping up any browned bits on the bottom of the pan.
Add Tomatoes: Mix in 1 can of fire-roasted tomatoes, 2 tablespoons of tomato paste, ½ teaspoon of dried oregano, and the remaining salt. Bring to a gentle simmer and cook for 10-12 minutes until slightly thickened.
Combine: Return the shrimp to the skillet and simmer for 1-2 minutes just to warm through. If using fresh basil, stir it in now, adding 2 tablespoons.
Toss with Pasta: Add the drained pasta to the skillet, tossing it through the sauce. If the sauce is too thick, add some of the reserved pasta water until desired consistency is reached.
Serve: Transfer to plates, sprinkle with freshly chopped parsley, and top with grated Parmesan if desired. Serve immediately, with extra crushed red pepper on the side for an added kick.

Storing & Reheating

To store, let the Shrimp fra Diavolo cool down to room temperature before placing it in an airtight container—refrigerate for up to 3 days. If you’d like to freeze it, portion the pasta and shrimp into freezer-safe containers, where it can last up to 3 months. To reheat, thaw in the refrigerator overnight and then microwave or warm on the stovetop over low heat, adding a splash of water to keep it moist. Keep in mind that the shrimp may lose some of their tenderness during freezing.

Chef’s Helpful Tips

Avoid overcooking the shrimp; they should be just pink and firm.
When using shrimp, try to select large or jumbo sizes for the best texture and presentation.
If you’re not keen on too much heat, start with less red pepper; you can always add more later.
Ensure your olive oil is properly heated before adding the garlic to avoid it burning.
Serve with crusty bread to scoop up the sauce; it’s almost as delightful as the pasta!

There’s a certain satisfaction that comes from making a dish like Shrimp fra Diavolo; it’s both comforting and sophisticated. This beautiful combination of flavors is bound to impress, whether you’re cooking for family or hosting friends. Feel free to add your twist—perhaps some olives or capers for a brinier touch or other sautéed vegetables to round out the meal. Each time you make this, there’s room for creativity!

Recipe FAQs

Can I use frozen shrimp for Shrimp fra Diavolo?

Absolutely! Frozen shrimp is a convenient option. Just be sure to thaw them properly before cooking. You can do this overnight in the refrigerator or in a quick cold-water bath for about 15-20 minutes.

What type of pasta is best for this dish?

While linguine or spaghetti are traditional, you could use any kind of pasta you prefer, such as fettuccine, penne, or even gluten-free options. Just make sure it can hold up to the rich sauce.

How can I adjust the spice level?

If you prefer less heat, start with 1 teaspoon of crushed red pepper flakes or use fewer chiles at first, then taste and add more as needed. You can always control the spice; the beauty of home cooking!

Can I make this ahead of time?

You can prepare the sauce and cook the shrimp ahead of time, but it’s best to cook pasta fresh just before serving for the best texture. Store the sauce separately, and then combine everything when you’re ready to eat.

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Shrimp fra Diavolo