Shrimp Fra Diavolo
Turn up the heat with this bold and fiery Shrimp Fra Diavolo, a classic Italian-American seafood dish that’s fast, flavorful, and full of attitude. Juicy shrimp are sautéed until tender, then simmered in a spicy tomato sauce infused with garlic, chili flakes, and white wine — creating a rich, complex flavor with just the right kick.
Tossed over perfectly cooked linguine, this dish is as elegant as it is easy, making it a go-to for date nights, weeknight dinners, or any night you’re craving something with serious flavor. With no shrimp tails to slow you down, every bite is pure, saucy satisfaction.
Whether you’re a spice lover or just looking to elevate your pasta game, Shrimp Fra Diavolo delivers a restaurant-quality experience right at home.
Shrimp Fra Diavolo
Ingredients
1 Lb. Extra Large Shrimp (16-20 is the size). Peeled & Deveined, tail on.- 2 tbsp Olive Oil
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Salt
- 1 Pinch Aleppo Pepper Flakes
- ½ Large Yellow Onion Sliced
- 3 Cloves Garlic Minced
- ½ tsp Dried Oregano
- 1 Cup White Wine
- 1½ Cups Crushed Tomatoes
- 2 tbsp Parsley Flat Leaf
- 2 tbsp Dried Basil Fresh and slice thin
Method
- Gather all ingredients and have ready.
- In a bowl, combine red pepper flakes, salt, and Aleppo pepper flakes. Drizzle with olive oil and toss to create a spiced oil mixture. Add the shrimp and toss thoroughly to coat them. Let the shrimp marinate for 10-15 minutes for deeper flavor, or skip this step and cook them right away.
- Heat a large skillet over high heat until very hot. Add the shrimp in a single layer and cook undisturbed for about 2 minutes until the bottoms are nicely browned. Flip the shrimp and cook for another minute or so on the other side. Transfer the cooked shrimp to a bowl.
- Reduce the heat to medium and add a pinch of salt to the same skillet. Add the onions and cook, stirring occasionally, for 2-4 minutes until softened and slightly golden.
- Stir in the garlic and oregano, cooking for 15-30 seconds to release their fragrance. Pour in the white wine and bring it to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Add the crushed tomatoes and reduce the heat to medium-low. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
- Return the cooked shrimp and any juices from the bowl back to the skillet with the tomato sauce. Gently heat everything through for 2-4 minutes until the shrimp are warmed through.
- Turn off the heat. Stir in the chopped parsley and basil for freshness. Season the sauce with additional salt, red pepper flakes, and Aleppo pepper flakes to your taste preference.
Nutrition
Tried this recipe?
Let us know how it was!Ingredients
1 lb extra-large shrimp (16–20 count), peeled & deveined
2 tbsp olive oil
1 tsp red pepper flakes
Pinch Aleppo pepper flakes (optional for smoky heat)
½ large yellow onion, sliced
3 cloves garlic, minced
½ tsp dried oregano
1 cup white wine
1½ cups crushed tomatoes
2 tbsp flat-leaf parsley
2 tbsp fresh basil, thinly sliced
Image Gallery Shrimp Fra Diavolo
Storage & Leftovers
Refrigerator:
Let the dish cool completely, then store in an airtight container in the refrigerator for up to 2–3 days. For best quality, store the shrimp and sauce separately from the pasta if possible.
Freezer:
Freezing is not recommended for this dish. Shrimp can become rubbery when thawed and reheated, and cream or wine-based sauces may separate. If you must freeze, do so without the pasta and use within 1 month.
Reheating:
Stovetop (preferred): Gently reheat shrimp and sauce in a skillet over medium-low heat until just warmed through. Avoid boiling or overcooking the shrimp.
Microwave: Reheat in short bursts (30–45 seconds) on medium power to prevent overcooking. Stir gently between bursts.
Best Enjoyed:
Shrimp Fra Diavolo is best served fresh, but leftovers can still be delicious if reheated carefully to maintain the shrimp’s texture and flavor.
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