Spicy Italian Shrimp Fra Diavolo Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
Learn about The Spruce Eats' Editorial Process
Updated on 01/6/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Spicy Italian Shrimp Fra Diavolo in bowls, with forks

The Spruce Eats / Maxwell Cozzi

Prep: 15 mins
Cook: 22 mins
Total: 37 mins
Servings: 2 servings
Nutrition Facts (per serving)
643 Calories
18g Fat
54g Carbs
54g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 643
% Daily Value*
Total Fat 18g 24%
Saturated Fat 3g 16%
Cholesterol 418mg 139%
Sodium 11643mg 506%
Total Carbohydrate 54g 20%
Dietary Fiber 7g 25%
Total Sugars 9g
Protein 54g
Vitamin C 39mg 193%
Calcium 315mg 24%
Iron 5mg 27%
Potassium 1028mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shrimp Fra Diavolo is a classic spicy Italian dish that is perfect for a weeknight dinner but fancy enough for company. This pasta dish is also light enough to enjoy al fresco during the summer. The heat is thanks to the red pepper flakes, and you can use as much or as little as you like to adjust to your family's or guests' preferences. The recipe also calls for cooked shrimp, making this dish even quicker to put together.

Onion is sautéed with red pepper flakes and then garlic is added and cooked until fragrant; white wine is poured in and reduced, and then diced tomatoes and fresh oregano, tarragon, and basil are stirred in and the mixture is simmered; the dish is finished with cooked shrimp and some pasta cooking water to thicken the sauce a bit, and then it is spooned over pasta such as fettuccini.

Serve with a green salad, some crusty bread, and perhaps a bottle of Pinot Grigio for the perfect meal.

"This shrimp fra diavolo makes a quick and flavorful meal, and it is easy enough to make any night of the week. It had nice tomato flavor and the fresh herbs were a plus. It's easy to scale the spiciness up or down with less or more crushed red pepper." —Diana Rattray

spicy Italian shrimp fra diavolo/tester image
A Note From Our Recipe Tester

Ingredients

  • Salt, as needed

  • 8 ounces fettuccine

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 1 teaspoon crushed red pepper flakes, more to taste

  • 3 cloves garlic, minced

  • 1/2 cup dry white wine

  • 1 (14.5-ounce) can diced tomatoes, drained

  • 2 tablespoons coarsely chopped fresh oregano, more for garnish

  • 2 tablespoons coarsely chopped fresh tarragon, more for garnish

  • 2 tablespoons coarsely chopped fresh basil, more for garnish

  • 12 ounces cooked large shrimp (31 to 35 per pound)

Steps to Make It

  1. Gather the ingredients.

    Spicy Italian Shrimp Fra Diavolo ingredients

    The Spruce Eats / Maxwell Cozzi

  2. Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente.

    Pasta in a pot with water, on a burner

    The Spruce Eats / Maxwell Cozzi

  3. Drain, reserving 1/2 cup cooking water. Set the pasta and reserved water aside separately.

    Pasta in a colander, and water in a measuring cup

    The Spruce Eats / Maxwell Cozzi

  4. Heat the oil in a large heavy-bottomed skillet over medium-high heat until it shimmers.

    Oil in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  5. Add the onion, 1 teaspoon salt, and red pepper flakes. Cook, stirring occasionally until the onion is translucent, about 3 minutes.

    Onions, and red pepper flakes in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  6. Add the garlic and cook until just fragrant, about 30 seconds.

    Onions and garlic in a skillet, on a burner

    The Spruce Eats / Maxwell Cozzi

  7. Add the white wine, and continue to stir until mostly evaporated, about 3 minutes.

    Onions, garlic and white wine cooking in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  8. Add the drained tomatoes and fresh herbs, stirring frequently until the mixture is well combined and fragrant, about 3 minutes.

    Onion mixture with drained tomatoes and fresh herbs in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  9. Add the cooked pasta and the reserved pasta water. Cook, stirring continuously until the pasta is warmed through and the sauce thickens slightly, about 2 minutes. Adjust the seasoning to taste.

    Pasta and tomato sauce in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  10. Add the cooked shrimp and toss.

    Spicy Italian Shrimp Fra Diavolo in a skillet on a burner

    The Spruce Eats / Maxwell Cozzi

  11. Divide the mixture between 2 bowls, garnish with more fresh herbs and red pepper flakes, if desired, and serve.

    Spicy Italian Shrimp Fra Diavolo in bowls

    The Spruce Eats / Maxwell Cozzi

Tip


  • To defrost frozen cooked shrimp quickly, place them in a colander in the sink and run cold water over them for about 15 to 20 minutes, or until thawed.

Recipe Variation

  • Add more red pepper flakes or a dash or two of cayenne pepper to kick the spices up a notch.
  • For a milder dish, reduce the red pepper flakes to 1/2 teaspoon or use milder Aleppo pepper flakes.

How to Store Shrimp Fra Diavolo

  • Store leftover shrimp fra diavolo covered and refrigerated. Eat within 3 days.
  • To reheat leftover shrimp fra diavolo, place it in a skillet or saucepan with a few tablespoons of water and heat over medium-low heat, stirring frequently, until warmed through.
  • Alternatively, microwave leftover fra diavolo in a microwave-safe bowl for about 1 1/2 to 2 minutes, stirring after 1 minute.

What does fra diavolo mean?

The Italian term "fra diavolo" literally means brother devil. It is a name given to a spicy sauce for seafood or pasta.

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