Tulo

Shrimp Fra Diavolo Recipe

A skillet of shrimp fra diavolo with plump pink shrimp in a red-flecked tomato sauce, tossed with linguine and scattered with fresh parsley.
Photo by Fernanda da Silva Lopes on Pexels

Searing the shrimp briefly and pulling them out before building the sauce keeps them from turning rubbery, and a good hit of red pepper flakes bloomed in oil gives the sauce real heat instead of just a hint of spice at the end.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 4 tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • 1 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 28 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 12 oz linguine
  • 1/4 cup fresh parsley, chopped
  • 1 lemon lemon, juiced
  • 1 tsp kosher salt

Nutrition per serving

Calories
480
Protein
20g
Carbs
68g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente, about 1-2 minutes less than the package directs. Reserve 1 cup of pasta water, then drain.
  2. 2Pat the shrimp completely dry and season with a pinch of salt. Heat 2 tablespoons of olive oil in a large skillet over high heat until just smoking, then sear the shrimp in a single layer for 60-90 seconds per side, until just pink and barely cooked through. Transfer to a plate.
  3. 3Lower the heat to medium, add the remaining 2 tablespoons of olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for 60-90 seconds, until the garlic is fragrant and just turning gold, not brown.
  4. 4Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to cook off the raw alcohol smell.
  5. 5Stir in the tomato paste, then the crushed tomatoes. Season with salt and simmer, uncovered, for 12-15 minutes, until the sauce thickens slightly and no longer tastes sharp.
  6. 6Return the shrimp and any accumulated juices to the skillet along with the drained linguine. Toss over medium heat for 1-2 minutes, adding splashes of reserved pasta water as needed, until the shrimp is heated through and the sauce clings to the noodles.
  7. 7Remove from the heat, stir in the lemon juice and half the parsley. Taste and adjust salt and heat. Serve topped with the remaining parsley.

Tips & variations

  • For more heat, add an extra 1/2 teaspoon of red pepper flakes, or a pinch of cayenne, along with the garlic.
  • Swap linguine for spaghetti or bucatini; anything that can hold sauce in its ridges or hollow center works well.
  • Shell-on shrimp deepen the flavor if simmered briefly in the sauce and peeled at the table, though peeled shrimp is far easier for a weeknight version.
  • A splash of heavy cream stirred in at the end (off heat) mellows the heat and turns the dish into a rosé-style fra diavolo, if a milder version is wanted.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce; avoid the microwave on high, which can turn the shrimp rubbery. This dish doesn't freeze well since the shrimp texture suffers on thawing.

Tips from the Tulo kitchen

  • Toss the shrimp shells into the simmering sauce for the first 10 minutes, then fish them out before serving, for a deeper seafood flavor without any extra ingredients.
  • Salt the pasta water generously, since it's the only chance to season the noodles themselves before they meet the sauce.

FAQ

What does fra diavolo mean?

It translates roughly to "brother devil," a reference to the dish's spicy kick from red pepper flakes, not to any specific saint or region.

Can shrimp fra diavolo be made without wine?

Yes. Substitute an equal amount of low-sodium chicken or seafood broth with a squeeze of extra lemon juice to replace the acidity the wine provides.

Why did my shrimp turn rubbery?

Overcooking is almost always the cause. Sear the shrimp only until just pink, remove them from the pan, and let them finish cooking briefly when tossed back in with the pasta at the end.

Can this be made ahead?

The tomato sauce can be made up to 2 days ahead and refrigerated; cook the shrimp fresh and combine with reheated sauce and freshly cooked pasta just before serving.

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