Shrimp Fra Diavolo

This easy-to-make Shrimp Fra Diavolo recipe is the perfect quick dish to add to your busy weeknight dinner plans. Ready in under 20 minutes, and loaded with flavor, this spicy shrimp dish is easily one of my favorite pasta dishes.

Jump to:

• ❤️ Why I Love This Recipe
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top Tip
• 📖 Variations
• 🍽 Equipment
• Serving Suggestions
• Storage
• 🏫 The Last Word
• Related Recipes
• 📖 Recipe
• 💬 Comments

❤️ Why I Love This Recipe

✔️ This shrimp recipe puts a meal on the table in under 20 minutes!

✔️ It goes well with pasta, rice, vegetables, and most seafood. The best part about this dish is your get an abundance of flavor with little effort!

✔️ This classic Italian-American sauce is known for its robust, spicy depth of flavor and those who love spicy food will love this recipe.

🥘 Ingredients

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Dried pasta (spaghetti or angel hair pasta are a good choice)

Extra Virgin Olive Oil

Garlic cloves

Fresh shrimp, peeled and deveined

Onion

Crushed red pepper

Dried basil and oregano

Canned tomato paste

Lemon

Fire-roasted tomatoes for a sweet, smoky element.

Dry white wine or chicken broth

Fresh parsley (optional)

Grated parmesan cheese (optional)

🔪 Instructions

Step 1:

1. Cook pasta according to package directions until al dente. Drain pasta and set aside.
2. While the pasta is cooking, heat 2 tablespoons oil in a large skillet over medium-high heat until hot.
3. Add 1½ teaspoons of the garlic and the shrimp to the skillet in a single layer. Season shrimp salt and black pepper. Sauté and stir the shrimp for 1 minute, shrimp will not be fully cooked. Transfer the shrimp and any accumulated juices from the skillet to a plate and set aside.

Step 2:

1. Add the remaining oil and onion to the hot pan and sauté over medium low heat for 5 minutes until the onions have softened.
2. Add the wine to the skillet and simmer over medium heat, stirring often, for 3 minutes or until the wine has reduced to half. Stir in the remaining garlic, red pepper flakes, basil, and oregano. Cook for 1 minute, stirring constantly. Add the tomato paste and lemon juice, cook for 1 minute.
3. Stir in the fire roasted tomatoes. Simmer for 5 minutes or until the sauce has thickened.

Step 3:

1. Return the shrimp to pan and cook for 2 minute or until shrimp is thoroughly cooked
2. Serve the shrimp mixture sprinkled with fresh parsley and grated parmesan cheese (if using) over the cooked pasta.

💭 Top Tip

• Save the shrimp shells to make your own shellfish stock! These can be stored in the freezer until you have enough shells to make the stock.

📖 Variations

• Substitute chicken broth or seafood broth for the wine.
• The fire roasted tomatoes add a smoky flavor to the sauce, but if you don't want the smokiness from the fire roasted, you can use regular diced tomatoes.
• If you aren't sure you can handle the heat level, the crushed red pepper can be adjusted to your preferred level of heat.
• Substitute 1 large shallot for the onion. Shallots are stronger than onions and you will not need as much.
• Use scallops or any firm, thick cut white fish fillet cut into chunks in place of the shrimp.

🍽 Equipment

Cutting board, a surface to cut the produce on.

Kitchen Knife, to cut the produce. I love this chef knife!

Measuring spoons, to measure out various ingredients.

12-inch skillet, to cook the shrimp and sauce, this is one of my favorites.

Wooden spoon, to stir the ingredients

Medium to large Pot, to boil the pasta in.

Colander, to drain the pasta water.

Serving Suggestions

Serve this Shrimp Fra Diavolo recipe over thin spaghetti, linguine, or rice with a slice of crusty bread and green side salad.

Storage

Store any leftovers in an airtight container in the fridge up to 3 days.

🏫 The Last Word

Fra Diavolo is an Italian phrase that translates to brother devil. This Italian-American dish is thought to originate in New York City.

Related Recipes

Low Carb Spicy Shrimp Tortilla Soup

Cajun Shrimp with Creamy Creole Sauce

Velvet Shrimp

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When you make this Shrimp Fra Diavolo recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe