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by Mike Hultquist · · 46 Comments · Jump to Recipe
This shrimp fra diavolo recipe is an Italian-American dish with succulent shrimp and linguine tossed with a spicy tomato sauce. It's pasta for spicy food lovers!
Shrimp Fra Diavolo Recipe
We're cooking up some spicy pasta in the Chili Pepper Madness kitchen today, my friends. Earlier I made a flavorful Fra Diavolo Sauce recipe with spicy red chili flakes, so now we're using it to make an Italian-inspired dish called Shrimp Fra Diavolo.
You will love this one, my spicy food loving friends! "Fra Diavolo" translates to "brother devil", so that gives you an idea of what to expect.
Shrimp Fra Diavolo is one of my favorite pasta dishes, with linguine or other pasta noodles tossed in a fiery tomato-based sauce and shrimp. It's the perfect weekend meal, but really anytime as it is incredibly quick and easy to make.
Is Fra Diavolo from Italy?
The origins of "fra diavolo" are uncertain, with some claiming it was invented in the Italian neighborhoods of New York rather than Italy. While it may seem classic Italian, it is more of an American dish.
I've learned from some Italians that it isn't even served in Italy.Regardless of where it is from, it is delicious and spicy and just right for those with a spicy food crave like me. I absolutely love it. So let's get cooking!
Why You'll Love My Shrimp Fra Diavolo
- We're spicing up your tomato sauce not just with red pepper flakes, like most recipes do, but also with hot chilies for real spicy food lovers.
- The sauce cooks up quickly, as does the shrimp, and you can prepare your noodles while the sauce is simmering. Toss it all together and boom! Huge flavor. Spicy pasta in the house.
Italian food isn't always known for being very spicy, but this particular dish is sure to deliver.
Let's talk about how to make shrimp fra diavolo, shall we?
Shrimp Fra Diavolo Ingredients
- Shrimp. Use 1 pound for this recipe, peeled and deveined. Any size shrimp will do. I usually go with medium sized.
- Oil for Cooking. 1 tablespoon extra virgin olive oil, plus more to finish, if desired.
- Onion and Garlic. Use 1 small onion and 4 cloves garlic (or more to your personal tastes).
- Peppers. Use 1 spicy red pepper, chopped. You have many options here. Italian peppers are not typically spicy, so use a cayenne pepper or a red serrano for a higher level of heat. A red jalapeno pepper or Fresno pepper will give you a bit of kick. For spicy Italian peppers, use Calabrian peppers or Calabrian chili paste.
- Tomatoes. I use a 14 ounce can of crushed tomatoes, though you can use diced tomatoes or even the equivalent amount of fresh chopped tomatoes. Try using fire roasted tomatoes for an extra flavor bonus.
- Chili Flakes. I use several teaspoons of crushed red pepper flakes, to my preference, but start with 1-2 teaspoons for the sauce and adjust from there, and some for seasoning the shrimp. This is what more traditionally brings the heat to this dish.
- White Wine. Use 1/2 cup dry white wine.
- Dried Oregano. Use 1/2 teaspoon dried oregano.
- Salt and Pepper. To taste.
- Fresh Herbs. Use 1 tablespoon chopped parsley and6-7 fresh basil leaves, chopped.
- Pasta. I use linguine noodles for my recipe, but you can realistically use any pasta noodles. Use your favorites!
How to Make Shrimp Fra Diavolo - the Recipe Method
Prepare the Shrimp. Season the shrimp with salt and pepper and 1 teaspoon chili flakes. Heat the oil in a large skillet to medium heat. Add the shrimp and cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside for now.
Onion, Peppers and Garlic. Add the onion and red pepper to the hot pan. Cook them down for 5 minutes to soften. Add the garlic and cook for 1 minute, until you can smell that gorgeous garlic. You can also use a large pot if making a big batch sauce.
Tomatoes and Seasonings. Add the tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
Simmer the Spicy Tomato Sauce. Simmer for 10 minutes (or longer) to let the flavor develop, stirring occasionally. You can cook the pasta while the sauce simmers. You can stir some of the pasta water into the sauce to thicken it. The cooking water has starches that can build some body into the sauce.
Stir in the Shrimp. Return the shrimp to the pan and toss to coat or stir them into the sauce. Cook, stirring, and heat them through about a minute or so.
Fresh Herbs. Stir in the parsley and basil leaves. Taste and adjust for salt.
Toss with Pasta Noodles. Toss the sauce and shrimp with your prepared linguine or other pasta noodles cooked in salted water. Garnish with extra spicy red chili flakes and fresh herbs.
Boom! Done! Looks wonderful, doesn't it? This is pasta for spicy food lovers for sure. Add in some extra spicy chili flakes for me, please. I just love this recipe.
Recipe Tips & Notes
- Heat Level. Medium. You can really spice this up with lots of spicy chili flakes and your choice of hot pepper. For a milder version, skip the fresh pepper and use only 1 teaspoon chili flakes.
- Other Seafood. Fra diavolo sauce is often served with shrimp, but you can serve it up with any seafood. Try this recipe out with white fish, crab, lobster or mussels. So good!
- The Pasta. I love to serve mine with linguine noodles, but realistically, this recipe will work with any pasta noodles. Use your favorites, cooked al dente, or to your preference. Just boil them in water with a teaspoon of salt or so to get extra flavor.
Storage and Leftovers
Store any leftover shrimp fra diavolo in a sealed container in the refrigerator for up to 3 days. You can warm it gently in the microwave or in a pan on the stove.
That's it, my friends. I hope you enjoy this shrimp fra diavolo recipe. Extra spicy for me, please. Let me know if you make it. I'd love to hear if it was a hit.
Try Some of My Other Popular Recipes
- Spicy Penne Arrabbiata
- Arrabbiata Sauce
- Bucatini all Amatriciana
- Rasta Pasta
- Spicy Italian Meatballs
- Italian Stuffed Peppers
- Italian Giardiniera
- Sausage and Peppers
- Pepper and Egg Sandwich
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Shrimp Fra Diavolo Recipe
This shrimp fra diavolo recipe is an Italian-American dish of shrimp and linguine tossed in a spicy tomato sauce. It's pasta for spicy food lovers! So easy!
Course: Main Course
Cuisine: American, Italian
Keyword: chili flakes, pasta, shrimp, spicy
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Calories: 435kcal
Author: Mike Hultquist
Servings: 4
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4.96 from 23 votes
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Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 spicy red pepper chopped optional, for extra spicy
- 4 cloves garlic chopped
- 14 ounce can crushed tomatoes or use diced or fire roasted
- 2 teaspoons spicy red pepper flakes + 1 teaspoon or to taste
- 1/2 cup dry white wine
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon chopped parsley
- 6-7 fresh basil leaves chopped
- 8 ounces prepared linguine noodles for serving
- FOR GARNISH: Extra red chili flakes fresh chopped parsley
Instructions
Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside.
Add the onion and red pepper to the same pan. Cook them down for 5 minutes to soften.
Add the garlic and cook for 1 minute, until you can smell that gorgeous garlic.
Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
Simmer for 10 minutes (or longer) to let the flavor develop. You can prepare your pasta noodles while the fra diavolo sauce is simmering.
Stir in the reserved shrimp and heat them through about a minute.
Stir in the parsley and basil leaves. Taste and adjust for salt.
Toss with prepared linguine noodles. Garnish and serve!
Video
Notes
Heat Factor: Medium. You can really spice this up with lots of spicy chili flakes and your choice of hot pepper. For a milder version, skip the fresh pepper and use only 1 teaspoon chili flakes.
Nutrition Information
Calories: 435kcalCarbohydrates: 56gProtein: 33gFat: 6gSaturated Fat: 1gCholesterol: 286mgSodium: 1037mgPotassium: 637mgFiber: 5gSugar: 8gVitamin A: 733IUVitamin C: 34mgCalcium: 232mgIron: 5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 9/24/21 to include new information and video. It was originally posted on 9/16/20.
Reader Interactions
Comments
Ed Moder says
I finally figured it out. This is one of my favorite recipes, if not number one. But last time I made this, it was 4-alarm which is definitely too hot for us. This time I was careful and made a double batch, so it called for 2 jalapenos which I used - one green and one red from Connie's garden. Plus I used about 3/4 of what the recipe called for of the red pepper flakes. It was still to hot. Then Connie told me what I was supposed to know but never figured in when calculating how much heat to use. I used her Cajun tomato sauce from her garden which already had 3 jalapenos in it. DUH! I had 5 jalapenos not 2! OK! Next time! And I am not a Cub fan saying wait til next year! LOL
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Mike Hultquist says
Haha, well! Glad you figured it out finally! =)
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Ed Moder says
I made the 4 serving size Shrimp Fra Diavolo. I had to use google translate to find out the meaning since in a Mexican restaurant it is spelled Diablo. Both the Italian Diavolo and the Spanish Diablo mean devil. Fra Diavolo translates (according to google) to Brother devil.
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Anyway, I added some spice, like you suggest, and we had a delicious 2-alarm meal. Our definition of 2-alarm is a good kick but lots of flavor.
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We are in the 8th week of the year and this is my 8th dinner using your recipes. All 8 were fantastic, so I think I have graduated to apprentice cook. In the last 4 or 5 years, I probably made 8 meals total.
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I am going to regret saying this but I told my beautiful wife that I would start making 2 dinners each week, one new dish and one that I have made before. There it is! I am now committed! LOL
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And all this started with your Puttanesca sauce on Jan 2.
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Mike Hultquist says
Very glad you enjoyed the recipe, Ed. We love this one. Yep, I discuss the meaning of "Fra Diavolo" in the body of the post. Note that Mexican shrimp "diablo" is somewhat different from Italian shrimp "diavolo" in the use of seasonings, though there can be different ways to make them. I have a Shrimp Diablo Recipe here you might try. Nice and spicy! VERY glad to be inspiring my own father-in-law! We're both extremely lucky to have such beautiful sous chefs. Haha, cheers! https://www.chilipeppermadness.com/recipes/camarones-a-la-diabla/
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Ed Moder says
I guess I have to read the entire post when I make a recipe. I just click on Jump to recipe and then print, so I miss some good info.Reply
Mike Hultquist says
I like to discuss the recipe a bit in the body of the post, where it came from if appropriate, tips and tricks for changing it up and making it your own, storage for leftovers, etc.
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Cindy Smith says
This is probably my husband's favorite shrimp recipe! I make it at least twice a month! I've started putting in butter chardonnay. Oh, it's so good!Reply
Mike Hultquist says
Nice! Thanks, Cindy! Very happy you both enjoy it.
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Robyn R says
Easy to make and absolutely delicious!Reply
Mike Hultquist says
Thanks, Robyn!
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Freda says
Fab gonna make this!!!Reply
Mike Hultquist says
Enjoy!
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Nancy says
Wowza! I am a tried and true Californian that loves spicy food. I actually had to tone this one down, though, but still loved it as did my husband. I thought I had some red Thai chilies in my freezer but didn't so I used a fresh jalapeño. I thought the amount of red pepper flakes was completely out of proportion so I used less. Added a very small can of tomato juice with the canned tomatoes because I had it on hand to make the sauce a little more thicker (or just because I wanted to!). When I ask my husband what he wants for dinner he said "something rare and exotic ". Well he got it and told me I could make this again. That's a compliment to not only myself but to Mike, as well!Reply
Mike Hultquist says
Glad you enjoyed it, Nancy. Thanks for sharing!
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See AlsoShrimp Fra Diavolo Recipe
Dan says
Another winner! So delicious whether or not the history was 100%. Calabrian chiles made it authentic enough for me! Thanks again!!Reply
Mike Hultquist says
Thanks, Dan. =)
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Gina says
I love this blog!! So many different recipe choices with delicious peppers. Genius! This recipe specifically was amazing and a hit in my home. I didn't have white wine so I just used a little Rose wine instead. Still came out very tastyReply
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Gina! I'm happy you are enjoying the recipes! Thanks for sharing.
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Stephen says
Michael ...
Dang ... thought I was going to be able to post photos. With my "tweaks" the recipe was actually glowing as if it were some radioactive cartoon recipe.
Although I LOVE linguini (and your presentation is beautiful), I find that a pasta that fits on a spoon is a quicker way to get it in my mouth, so I used ditalini. I also used 1/4 cup of dried chili flakes and 5 rehydrated chili de arbol peppers, chopped up. And, instead of any typical salt ... a tablespoon of anchovy paste worked great. One last change I made was to cut the cooking time of the pasta in 1/2 and finished cooking it with the tomatoes ... and added the shrimp just prior to it being done. A 28 Oz. can of petite diced tomatoes provided the extra juice for the pasta to absorb.
No one I know appreciates the heat as much as I do ... so, I enjoyed IT ALL !!!
Glad I found your site. I'll be going through all your recipes !!!Reply
Michael Hultquist - Chili Pepper Madness says
Awesome, Stephen! I love it! Sounds wonderful. Thanks for sharing!! I greatly appreciate it. =)
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Liza Levy says
Made this with a small to medium home-grown ripe jalapeno, half the seeds removed. We LOVED it! We'll be making it regularly.Reply
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad to hear it, Liza! Thanks.
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SM says
Hello, can I substitute something else in place of the white wine? I don't use alcohol because of my religion.
ThanksReply
Michael Hultquist - Chili Pepper Madness says
You can use white vinegar.
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Jérémie says
Instead of shrimps, I thought scalops would be fine here. So, I made the recipe with big scallops from Brittany, my own tomatoes and Carolina Reaper... this was totally evil!!
You're a real diavolo, Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Nice! Yes! I love it. Making this with scallops next time. Thanks for the idea, Jérémie!
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daphne says
The dish is sure delicious, but i agree with the historian (the point was correct, but the manners were rude!). It is italian influenced or belongs to the italo-american cuisine (which is another thing, and deserves its own place in cooking i believe!) . It's pretty sad that the term italo-american cuisine is not used as i believe has a nice place of its own- the dishes created by our immigrants and the mix with us culture are iconic and even italians are curious to try them for the first time (i did that too when coming to the us!). There is nothing wrong with it, and doesn't make the dish less delicious, just be aware that to italians it is rude (and to any other culture, especially the ones strongly associated w food traditions) to "claim" recipes as "classic italian" when no one in Italy eats it. As an italian who has lived a few years in the us too it's something i've seen quite often. I believe that italo-american cuisine should have its place as it deserves. But it's no big deal, it's not like people do it on purpose to anger italians (expect some rip-off restaurants), so i'm totally chill. but i believe it is right for the person who comes from that cuisine to inform other people of the origins as it's actually pretty nice to know what you are cooking and to be informed. At least it's something i would appreciate if done politely, as i study world cuisines and practice them in my kitchen too. I have many historic novels about food culture and so it's one of my passions. Being able to understand the origins from a native person is something i actually treasure. And (so to clear up some confusion) most of the italian cookbooks written by american cooks (especially in some period) do not reflect our country's cooking. E. Lydia bastianich is italian and also, i would say, italo-american (she was raised in the us since she was basically a baby) and so her cooking is strongly influenced by her life as an italo-american. Also some cookbooks were and are "modified" (especially the older and first ones) to be accessible or understandable by that culture- even including some recipes that are not "classic" but maybe classic to an hybrid immigrant cuisine (e- italo-american). To understand better the most "traditional" cuisine i suggest cookbooks written by italians, even though some are not translated. I'ts not like any concept of authentic actually exists in cooking, but one thing is saying something is "classic" and one thing is understanding it originated elsewhere, even from a native person. Or, such as pasta alfredo, was a totally random dish that doesnt belong at all to italian cuisine- but endend up on a menu at a restaurant where celebrities went to in Rome and became famous in the us (it is said to be an impromptu dish for his pregnant wife, she was exhausted and needed something really rich). but it is not a recipe that belongs to italian food culture at all! A lot of italians don't even know what it is if you ask them. But you can use the google translate in most websites (it works quite nicely) on the websites we use the most, such as Giallo Zafferano; Cucina italiana and Cucchiaio d'argento if it's something you are curious about. I follow your blog so i hope this is appreciated. It's something i would appreciate- when non-native people speak about native people cusine i believe it's always better to be informed, of course we can't be perfect, so that's why i never take it personally and when i'm on the other side i always answer politely!
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Michael Hultquist - Chili Pepper Madness says
I do appreciate the comments, Daphne, and upon further review, I've made some updates to more accurately describe the American origins of this dish. Thank you.
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Geraldine says
Hi Mike. Made this and was delicious! Had to use spaghetti as that's all I had on hand. So simple to make. Turned out great. Thank youReply
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Geraldine!
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Johnny says
Been making this dish for a while now and just happened upon your kicked up version, would've loved to have had this recipe in your Spicy Food Lovers Cookbook!Going to make this next time with the fresh peppers and the fire roasted tomatoes.
Can't wait to see how delicious and fiery it comes out Mike!
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Michael Hultquist - Chili Pepper Madness says
Thanks, Johnny! I appreciate it. We LOVE this particular version. Enjoy!!
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Margi says
“Authentic”Italian or not (as some rude historian pontificated) it is an interesting and fun dish. Cuisine evolves. This is a great product of growing Italian American culture.Reply
Michael Hultquist - Chili Pepper Madness says
I agree, Margi. Fun and delicious!Reply
vilko says
BUT is not ITALIAN (Napolitan)
Fra Diavolo (lit. Brother Devil; 7 April 1771–11 November 1806), is the popular name given to Michele Pezza, a famous Neapolitan guerrilla leader who resisted the French occupation of Naples, proving an “inspirational practitioner of popular insurrection”.Pezza figures prominently in folk lore and fiction. He appears in several works of Alexandre Dumas, including The Last Cavalier: Being the Adventures of Count Sainte-hermine in the Age of Napoleon, not published until 2007 and in Washington Irving's short story "The Inn at Terracina".
Correction Appended
LOBSTER or Shrimps FRA DIAVOLO, lobster in a spicy tomato sauce with linguine, "brother devil" style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?
"Oh, dear," sighed Anna Teresa Callen, the Italian-born cookbook author and cooking teacher, when asked about it. "It's not an Italian dish. It's really another Italian-American invention. I have never seen it in Italy, and I suspect that it came from Long Island."
Like Mrs. Callen, many authorities on Italian cooking are not on the side of the devil.
Tony May, the owner of San Domenico, who is from Naples, said lobster fra diavolo was not from his hometown. "It's like the lemon peel with the coffee, he continued. "I first heard of it when I came to New York in 1963. I think there was a restaurant in midtown called Fra Diavolo that started it. Or maybe the restaurant was Vesuvio."
Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. "We don't even have American lobsters in Italy," he added. "And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. I think it came from a restaurant that was
Others trace its origins to Little Italy. Victor Hazan, the wine expert, said he remembered first eating lobster fra diavolo at the Grotta Azzurra restaurant in Little Italy in 1940. His wife, Marcella, the cookbook author and teacher, added: "You brought me to that restaurant. I remember the dish clearly because it was so heavy and typical of Italian cooking in America. We don't eat like that in Italy."
PERIOD.Reply
Michael Hultquist - Chili Pepper Madness says
Yes, I've read some of this on the origins of "lobster fra diavolo" (this is SHRIMP, btw), and "diavolo sauce" in general. While the origins are somewhat in dispute, it is still quite delicious and perfect for the spicy food lover, whether it came directly from Italy or was either adapted or created by Italian Americans. I actually have a version of this recipe in my cookbook from Lydia Bastianich, "Mastering the Art of Italian Cuisine". I would dispute that it is "not Italian". Thanks for sharing!
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BLT says
I knew the leftovers were going to be more spicy, so I mix up a small batch of homemade garlic alfredo sauce to add to it. Still tasted awesome. It's an option others can try in case they make it too spicy.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, BLT! Sounds great!
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BLT says
Came out great, however, in my zeal for something spicy...I went overboard on the heat. Just walking into my home clears the sinuses, it's no wonder why the dog is hiding. I had to do some minor substitutions for ingredients on hand. Used diced tomatoes and linguine. I used cayenne pepper on the shrimp, 2 small red jalapenos (including seeds) and crushed red pepper in the sauce. Added a couple tbsps of tomato sauce to make up for the crushed tomatoes and added fresh oregano. Might have to tame it down a bit next time, lol. Overall, easy to make and heat levels can be adjusted. Great recipe, thanks for sharing.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, BLT! Glad you enjoyed it.
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Jason Nix says
We made this pretty much exactly as written. We made homemade orange-colored pasta (added tomato paste for the color) to go with this and not only did it look amazing, it tasted awesome. Thank you so much for the great recipes! Any plans for another cookbook?Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jason! Glad you enjoyed it. I keep thinking about another cookbook. I may have to jump in again soon!
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Jeff K. says
Mike,
Made this today for an afternoon lunch for neighbors. It was a HUGE hit! Everyone, especially me, loved it. I used a couple of red serranos along with the red pepper flakes and they highlighted the tomatoes so great; amazing flavor! Thanks so much for the recipe, it will be a regular around the house.Reply
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad it was a hit, Jeff! Great to hear.
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Lavina says
My mouth is watering, and I'm regretting being on your site at 2am here because now I'm HUNGRY! Love it and can't wait to try this out!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Lavina! I'm sure you can make yours extra spicy!! I love it.
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