Name: Shrimp Fra Diavolo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 ounces dry linguine; 1¼ pounds large shrimp, cleaned with tails-on; ½ teaspoon red pepper flakes; ½ teaspoon salt; 5 tablespoons olive oil, divided; 10-12 cloves garlic; ½-2 tablespoons Calabrian chili paste; ⅛ teaspoon baking soda; 1 (28 ounce) can whole San Marzano tomatoes, squished down; ¾ cup shrimp, fish, or chicken stock; 3 tablespoons fresh parsley, divided; ½ teaspoon kosher salt

Jump to Recipe· 4.7 from 4 reviews

If you love bold, spicy seafood dishes that deliver layers of flavor with every bite, then you’re going to adore this Shrimp Fra Diavolo Recipe. It’s one of those classics I come back to again and again when I want dinner that’s both comforting and exciting. The sauce is fiery, garlicky, and just the right balance between tomato sweetness and chili heat — and the shrimp? They’re perfectly tender with a gorgeous snap. Stick around, because I’m sharing some personal tips to make sure you nail this dish every time!

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Why This Recipe Works

Fresh Shrimp Shine: Using tails-on shrimp keeps them juicy and flavorful, which I’ve found is essential for this dish.
Balance of Heat and Sweetness: The Calabrian chili paste brings the perfect kick without overpowering the sweetness of San Marzano tomatoes.
Simple but Impactful Ingredients: A handful of pantry staples come together to create a complex, rustic sauce.
Versatile & Quick: Ready in just about 35 minutes, it’s great for busy weeknights or impressing guests with minimal fuss.

Shrimp Fra Diavolo, spicy seafood pasta, quick seafood dinner, Italian shrimp dish, flavorful shrimp recipes - The image shows a black pan full of curly pasta mixed with cooked shrimp. The pasta is light yellow with a slightly wavy texture, while the shrimp are orange with reddish highlights, laid on top and mixed in all around. There is a red tomato sauce spread unevenly on the pasta and shrimp, and small bits of green herbs sprinkled across the dish. The pan is on a white marbled surface with a small white bowl of red chili flakes beside it at the bottom left. The metal handle of the pan extends out to the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Shrimp Fra Diavolo Recipe plays its part perfectly—fresh shrimp gives you that tender bite, while the garlic and Calabrian chili paste bring bold depth. Choosing quality San Marzano tomatoes really makes a huge difference in the sauce’s sweetness and texture, so don’t skip on that if you can help it.

Shrimp Fra Diavolo, spicy seafood pasta, quick seafood dinner, Italian shrimp dish, flavorful shrimp recipes - Flat lay of dry linguine pasta neatly coiled, plump large shrimp with tails on arranged in a gentle curve, a small white bowl filled with shiny olive oil, a small white bowl containing bright red Calabrian chili paste, a cluster of fresh garlic cloves with papery skins intact, a small white bowl of vivid red crushed San Marzano tomatoes, fresh vibrant green parsley sprigs artistically placed, a small white bowl holding mixed red pepper flakes, and three whole uncracked brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry linguine: Its long strands hold onto the spicy sauce wonderfully; feel free to swap with spaghetti or any pasta you love.
Large shrimp, tails-on: Tails-on shrimp stay plump and tender—plus, they look darn elegant on the plate!
Red pepper flakes: Provides that classic heat, but easy to adjust based on your spice preference.
Olive oil: Adds richness and a silky mouthfeel to the sauce; extra-virgin always wins here for flavor.
Garlic cloves: Lots of fresh garlic infuses the sauce with irresistible aroma and savory depth.
Calabrian chili paste: This is the star of the show for spice—fruity, smoky, and fiery all at once.
Baking soda: This might surprise you but it brightens acidity and mellows the tomatoes just right.
Whole San Marzano tomatoes: Sweet, less acidic tomatoes that turn into a hearty sauce.
Shrimp, fish, or chicken stock: Liquid gold for that extra layer of flavor and to help the sauce come together.
Fresh parsley: Fresh herbs cut through the richness and add a vibrant finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with heat levels in this Shrimp Fra Diavolo Recipe depending on who I’m cooking for—sometimes dialing it back for family dinners or going all-out spicy for friends who like a kick. Feel free to tweak the garlic, chili paste, or even try adding a splash of white wine for an extra layer of complexity.

Milder version: I reduce the Calabrian chili paste to a teaspoon and skip the red pepper flakes—still tasty but more approachable for kids or spice-sensitive palates.
Garlic lovers unite: If you’re like me and adore garlic, try roasting a few cloves first and adding them in for a sweeter, mellow garlic flavor.
Make it gluten-free: Just swap linguine for your favorite gluten-free pasta—it still soaks up the sauce nicely.
Extra veggies: Want to sneak more greens? Toss in some fresh spinach or kale at the end—it wilts beautifully in the spicy tomato sauce.

Step-by-Step: How I Make Shrimp Fra Diavolo Recipe

Step 1: Boil the Pasta Like a Pro

Start by bringing a large pot of water to a rolling boil. Don’t be shy with the salt—this is your only chance to season the pasta itself, so it should taste like the sea a bit. Cook your linguine according to the package instructions until al dente (a firm bite). Before draining, save about half a cup of that starchy pasta water—trust me, it’ll come in handy to adjust your sauce later.

Step 2: Perfectly Sear the Shrimp

Pat your shrimp dry with paper towels. This step is crucial because wet shrimp won’t sear properly and might steam instead. Toss them with red pepper flakes and salt. Heat 2 tablespoons of olive oil in a nonstick pan over medium-high heat until shimmering. Lay the shrimp in a single layer (don’t crowd!), and let them cook for about 45-60 seconds until they develop a nice golden sear. Flip and cook another 30-45 seconds until they’re pink and opaque but not rubbery. Remove to a plate and repeat with the rest.

Step 3: Build the Fiery Fra Diavolo Sauce

In the same pan, add the remaining 3 tablespoons of olive oil and toss in your garlic and Calabrian chili paste. Stir quickly so the garlic doesn’t burn—about 30 seconds until fragrant, then sprinkle the baking soda and a dash of kosher salt over. This step helps balance the acidity of the tomatoes and makes the sauce silky. Pour in your squished San Marzano tomatoes and stock, bring everything up to a simmer. Turn the heat down to medium-low and let it cook gently for 10 minutes, stirring often until thick and luscious.

Step 4: Bring It All Together

Add the shrimp back to the pan along with any juices collected on the plate, and stir in two tablespoons of fresh parsley. Toss carefully to coat and warm the shrimp through. Now, add the cooked linguine directly into the sauce and toss together—if the sauce feels too thick, use that reserved pasta water a little at a time to loosen it to your liking. Taste and adjust seasoning. Finish with a sprinkle of the remaining parsley and serve immediately.

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Pro Tips for Making Shrimp Fra Diavolo Recipe

Dry Your Shrimp Thoroughly: This is my secret to getting a perfect sear every time; wet shrimp just won’t caramelize properly.
Don’t Skip the Baking Soda: Learned this the hard way – it really cuts the acidity and helps the tomato sauce develop that rich, round flavor.
Use the Reserved Pasta Water: That starchy water is magical for loosening your sauce without watering down flavors.
Cook Shrimp in Batches: Crowding the pan leads to steaming and mushy shrimp; do it in batches for that ideal snap.

How to Serve Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo, spicy seafood pasta, quick seafood dinner, Italian shrimp dish, flavorful shrimp recipes - The image shows a close-up of a pasta dish with curly, ridged pasta noodles that have a light yellow color. Scattered on top are many cooked shrimp that are orange with some pinkish, white parts. The shrimp are seasoned with small dark and green herb flakes. Small chunks of red tomato sauce are spread throughout the pasta and shrimp, adding bright color. The dish's texture looks slightly moist with a mix of smooth pasta and the firmer shrimp. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish mine with an extra sprinkle of fresh parsley — it brightens the dish perfectly and adds a pop of color. If I’m feeling fancy, a few shavings of pecorino Romano on top adds a nice salty contrast. A squeeze of fresh lemon juice just before serving can also elevate the flavors in a lovely way.

Side Dishes

This Shrimp Fra Diavolo Recipe pairs beautifully with a crisp green salad drizzled with a simple vinaigrette or some crusty bread to mop up every bit of that smoky, spicy sauce. Roasted or grilled vegetables like asparagus or zucchini work nicely too for a lighter touch.

Creative Ways to Present

For special occasions, I like to serve the shrimp in individual shallow bowls with the pasta twirled tall in the center and shrimp artfully arranged on top. Adding a drizzle of good-quality olive oil and a sprinkle of chili flakes around the edge makes the presentation pop. It’s fun to tuck a few whole Calabrian chilies in there for a rustic, authentic look that sparks conversation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, separately if possible—the sauce alone stores beautifully, but shrimp can get a bit rubbery if mixed too early. When I’ve done it this way, it tastes just as good the next day!

Freezing

I generally don’t freeze the whole dish with shrimp, as the texture can suffer. However, the sauce freezes well on its own. When I want to save time, I freeze batches of the sauce and cook fresh shrimp when ready to eat.

Reheating

To reheat, I gently warm the sauce on the stovetop over low heat to preserve its flavor. If the shrimp are already mixed in, I warm them quickly just until heated through—overcooking is the enemy here. Sometimes I toss fresh-cooked pasta into the warm sauce at this point for the best texture.

FAQs

What is Shrimp Fra Diavolo?

Shrimp Fra Diavolo is an Italian-American seafood dish featuring shrimp cooked in a spicy tomato sauce often seasoned with garlic, chili peppers, and herbs. “Fra Diavolo” translates to “Brother Devil,” referring to the fiery heat of the sauce.
Can I make Shrimp Fra Diavolo less spicy?

Absolutely! You can reduce or omit the Calabrian chili paste and red pepper flakes to tone down the heat. Adding a splash of cream or more tomato sauce can also mellow the spice.
What type of pasta goes best with Shrimp Fra Diavolo?

Long, thin pastas like linguine or spaghetti are traditional and ideal because they hold the spicy sauce well, but feel free to use your favorite pasta shape.
Can I use frozen shrimp for this recipe?

Frozen shrimp can work in a pinch, but I recommend thawing them completely and patting them dry before cooking to avoid excess moisture that prevents good searing.
How long does Shrimp Fra Diavolo keep in the fridge?

Stored in an airtight container, this dish keeps well for up to 2 days. Shrimp texture is best when fresh, so eating sooner rather than later is ideal.

Final Thoughts

This Shrimp Fra Diavolo Recipe has become one of those beloved dishes I turn to when I want to impress without stressing in the kitchen. It’s fiery and flavorful but approachable, and the ingredients are simple enough that you can always keep them on hand. I hope when you make it, you’ll find it as satisfying and fun as I do—there’s just something so comforting and alive about that spicy tomato sauce hugging every bite of shrimp and pasta. Give it a try and let me know how it turns out!