Shrimp Fra Diavolo

Overhead shot of two small plates of Shrimp Fra Diavolo next to small bowl of red pepper flakes.

Shrimp Fra Diavolo features sautéed shrimp tossed in a spicy tomato sauce spiked with white wine. It’s a quick & easy delicious pasta recipe perfect for the weeknight dinner table.

I’m back with another quick & easy pasta recipe for you! This spicy shrimp pasta with tomatoes will be on your dinner table in 30-minutes flat. It’s got a bit of heat to it, and a lovely briney goodness from the shrimp. Plus, it’s not heavy and overpowering like some rich pasta dishes can be. Just light, delicious and oh so flavorful – with white wine, plenty of garlic and fresh parsley.

Shrimp Fra Diavolo is a bit like clam linguini’s evil cousin – all the seafood goodness but amped up with fiery heat.

What Does Fra Diavolo Mean?

  • “Fra Diavolo” means “Brother Devil” in Italian. This Shrimp “Fra Diavolo” is given the name for its spicy flavors.

Shrimp Fra Diavolo Ingredients:

  • Shrimp
  • Red Pepper Flakes
  • Olive Oil
  • Garlic
  • Canned Tomatoes
  • White Wine
  • Parsley
  • Sugar

I used a bag of frozen shrimp that I thawed for this Shrimp Fra Diavolo recipe. They were partially peeled but had the tails still attached. They worked out perfectly. I like having a bit of the peel left on. I think that it adds more flavor to the dish and is a bit more appealing to the eye as well. However, you can use shrimp that are fully peeled as well.

3 plates of spicy shrimp pasta on blue crumpled tablecloth.

How to Make Shrimp Fra Diavolo:

  • Get a skillet super hot. Then quick saute the shrimp until pink throughout. Set them aside.
  • Lower the skillet heat to LOW so that your garlic wont scorch. Slow saute it until golden.
  • Add wine, tomatoes, red pepper flakes, and let the sauce simmer to allow the flavors to meld.
  • Return the shrimp to the skillet and toss with linguini and a bit of reserved pasta cooking water.

Is Fra Diavolo Spicy?

  • As written, this recipe is about a “medium” on the heat level.

I like things spicy, and if you’re going to serve people something called devil shrimp, it’s my belief that you’d better come bringing some heat! However, I’ve also made this dish for my good friend Barb and her daughter. They’re both pretty sensitive to spicy dishes so I cut the red pepper flakes back by half and it was all good! You can also leave the red pepper flakes entirely if you’d like.

What to Serve with Shrimp Fra Diavolo:

3 plates of spicy shrimp pasta on blue crumpled tablecloth.

Quick Pasta Recipes:

What Wine Goes with Fra Diavolo? 

  • White Wine –  Pinot Grigio or dry sparkling wine such as Prosecco will be awesome with this dish.
  • Red Wine – Dolcetto or Barbera would make a good option for this dish – Look for fruity reds that are lower in alcohol.

If you loved this Shrimp Diavolo recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo

Course: Main Dish
Cuisine: Italian
Keyword: shrimp pasta, spicy shrimp, spicy shrimp pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 548 kcal

Shrimp Fra Diavolo features sautéed shrimp tossed in a spicy tomato sauce spiked with white wine. It's a quick & easy delicious pasta recipe perfect for the weeknight dinner table. 




  • 1 pound large shrimp peeled and deveined
  • 2 teaspoons red pepper flakes divided
  • 6 Tablespoons olive oil divided
  • Salt to taste
  • 12 cloves garlic minced, divided
  • ½ teaspoon sugar
  • 1 28-ounce can diced tomatoes drained
  • 1 cup dry white wine or vermouth
  • ¼ cup fresh parsley minced
  • 1 pound linguine


  1. Bring a large pot of heavily salted water to a boil.
  2. Heat a large skillet over high heat.

  3. Combine the shrimp, half of the red pepper flakes, 2 tablespoons oil, and 1 teaspoon salt in a medium bowl. Toss to blend. Add the shrimp to the hot skillet and assemble in a single layer. Let cook without stirring until the bottoms turn pink, about 30-45 seconds. Flip the shrimp over and cook until pink throughout, then transfer the shrimp to a bowl and set aside.

  4. Cool the skillet for a few minutes. Return the skillet to the burner set to LOW. Add 3 tablespoons oil and 3 tablespoons minced garlic. Cook, stirring frequently, over low heat, until the garlic is light golden, about 7-10 minutes. Mix in remaining red pepper flakes, 1/2 teaspoon salt, sugar, tomatoes and wine. Increase the heat to medium-high and simmer until thickened, about 8 minutes.

  5. While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente. Drain, reserving 1/3 cup of the pasta water. Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water. Toss well to coat.
  6. Stir reserved shrimp and accumulated juices, remaining garlic and parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Stir in the remaining 1 tablespoon oil. Serve immediately.

Nutrition Facts
Shrimp Fra Diavolo
Amount Per Serving
Calories 548 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Cholesterol 190mg63%
Sodium 607mg26%
Potassium 308mg9%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 2g2%
Protein 25g50%
Vitamin A 410IU8%
Vitamin C 8.3mg10%
Calcium 146mg15%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Michelle @ A Dish of Daily Life

    Yum!! This is definitely going on the menu soon…it looks delicious! I’ve never tried making my fra diavolo with brandy, I’m excited to try this!


  2. Ohmydish

    This is so awesome! We’ve bought a whole nunch of shrimp last week and were thinking what to do with it, your recipe looks absolutely perfect for those!


  3. Christine from Cook the Story

    The flavors you have going on here sound amazing. Can’t wait to try this recipe.


    1. Erin

      Thank you Christine – That Buffalo Chicken Poutine of yours looks AMAZING as well!


  4. Helen @ Scrummy Lane

    Just the sight of this is making my mouth water! What a delicious and lovely and light spring-like recipe. It has a sort of luxury feel to it too with all that alcohol in it!


    1. Erin

      Thanks Helen – I hope you enjoy this one!!!


  5. Michelle @ Blackberry Babe

    Amazing! I’ve always loved this dish at restaurants but haven’t tried it at home yet. Just pinned so I can give it a shot!


    1. Erin

      Yay – Let me know how you like it Michelle!


  6. Michelle Meador

    Made this last night and it was FABULOUS!! We also made the celery & fennel salad which was a perfect match (and my new favorite summer salad). Thanks!!!


    1. Erin

      SO glad you loved it Michelle! I’m a huge fan of the celery & fennel salad – You’re reminding me that it’s been way too long since I’ve made it!!! I hope you’re having a GREAT summer!


  7. Ann

    5 stars
    Wow, I already feel this stunning smell and perfect taste! I love pasta, shrimps and creamy textures separately, but together it will be a real BOMB! And I also like the title 🙂 I will try not to cook this dish for the night, so as not to eat it all to the last shrimp 🙂 I really like your blog for exquisite delicious recipes. Do not stop, I am a frequent guest here and always find something interesting, keep it up and thank you!


    1. Erin

      Thanks so much for the kind words Ann!


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