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Shrimp Fra Diavolo with Pasta

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Posted by:

Erin Lynch

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Updated:

February 26, 2025

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5 from 22 votes

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SPICY SHRIMP PASTA PINTEREST IMAGE.

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.

Overhead close up of fra diavolo served over pasta in bowl.

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Table of Contents

  • What does Fra Diavolo mean in Italian?
  • Ingredients needed
  • How to make it
  • Is fra diavolo spicy?
  • Variations
  • Wine pairings
  • What to serve with it
  • Full Recipe

I’m back with another quick & easy pasta recipe for you!

This spicy tomato shrimp pasta will be on your dinner table in 30-minutes flat. It’s got a bit of heat to it, and a lovely briny 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 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 in Italian?

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

Ingredients needed

Ingredients for shrimp fra diavolo on tray.
  • Shrimp – I used a bag of frozen shrimp that were partially peeled but had the tails still attached. like having a bit of the peel left on. I think that it adds more flavor to the dish. However, you can use also shrimp that are fully peeled.
  • Crushed Red Pepper Flakes
  • Olive Oil
  • Garlic
  • Canned Tomatoes
  • White Wine – Here are 13+ of my favorite white wines for cooking.
  • Parsley
  • Sugar

How to make it

  • Get a large skillet super hot. Then quick saute the shrimp until pink throughout. Set them aside. Tip: Here’s how to tell when shrimp are done.
  • Lower the skillet heat to LOW so that the garlic wont scorch. Slow saute it until golden.
  • Add wine, tomatoes, red pepper flakes, and let the tomato mixture simmer to allow the flavors to meld.
  • Return the shrimp to the skillet and toss with linguini and a bit of reserved pasta water.
Shrimp in bowl tossed with pepper flakes.
Sauteed shrimp in skillet.
Garlic in skillet.
Tomatoes in skillet.
Shrimp tossed with tomatoes in skillet.

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 chili flakes out entirely if you’d like.

Variations

  • Swap in lobster for the shrimp to make a lobster fra diavolo.
  • Add some fresh basil to your finished dish for a pop of extra flavor.
Bowl of shrimp fra diavolo next to bowl of pepper flakes.

Wine pairings

  • 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.

What to serve with it

  • Celery & Fennel Salad
  • Arugula Salad
  • Grilled Bell Peppers
  • Shaved Brussel Sprout Salad with Mustard & Parmesan
  • Cherry Tomato Salad with Roasted Lemons
  • Vegan Caesar Salad
  • MORE → the BEST sides for pasta
  • MORE → side dishes for shrimp
Hand holding bowl of diavolo on pasta.

More shrimp recipes

  • Shrimp Risotto
  • Grilled Shrimp Skewers with Green Tahini Sauce
  • Squid Ink Pasta with Shrimp & Cherry Tomatoes
  • Shrimp Piccata
  • Spring Roll Bowls with Shrimp

More quick pasta recipes

  • Crab Pasta
  • Roasted Fennel Pasta with Ricotta
  • Pasta Paella
  • Creamy Spicy Pasta
  • Squid Ink Pasta with Shrimp & Cherry Tomatoes
  • Pea & Bacon Pasta
  • Pasta Alla Vodka 
  • Lemon Pasta
  • BLT Pasta

Did you try this shrimp fra diavolo pasta?

If you loved this spicy shrimp pasta in red sauce, 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  Instagram, TikTok, Pinterest and Facebook.

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Full Recipe

Shrimp Fra Diavolo

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. 
5 from 22 votes
Print Pin
Serves 6 servings
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins

Equipment

  • Large Pot
  • Large Skillet
  • Medium Bowl

Ingredients

  • 1 pound linguine
  • 1 pound large shrimp (peeled and deveined)
  • 2 teaspoons red pepper flakes (divided)
  • 6 Tablespoons olive oil (divided)
  • 14 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)
  • Salt (to taste)

Instructions

  • Bring a large pot of heavily salted water to a boil. Cook the pasta, according the package directions, then drain, reserving 1/2 cup pasta cooking liquid.
  • Meanwhile, combine the shrimp, half of the red pepper flakes, 2 tablespoons oil, and 1 teaspoon salt in a medium bowl. Toss to blend.
  • Heat a large skillet over medium-high heat. Add the shrimp and arrange 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.
  • Transfer the shrimp to a bowl and set aside.
  • 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.
  • Stir reserved shrimp and accumulated juices, remaining garlic and parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Add linguini and toss to combine, adding pasta cooking liquid if needed to loosen the sauce.

Nutrition

Calories: 548kcal | Carbohydrates: 60g | Protein: 25g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 607mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 8.3mg | Calcium: 146mg | Iron: 3.1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This post was originally published in 2019. It was updated in 2023 to add new content. The shrimp diablo pasta recipe remains the same. Enjoy!

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5 from 22 votes (17 ratings without comment)

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23 responses

  1. Michelle @ A Dish of Daily Life
    April 23, 2015

    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!

    Reply
  2. Ohmydish
    April 23, 2015

    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!

    Reply
  3. Christine from Cook the Story
    April 23, 2015

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

    Reply
    1. Erin
      April 23, 2015

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

      Reply
  4. Helen @ Scrummy Lane
    April 23, 2015

    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!

    Reply
    1. Erin
      April 23, 2015

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

      Reply
  5. Michelle @ Blackberry Babe
    June 6, 2015

    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!

    Reply
    1. Erin
      June 7, 2015

      Yay – Let me know how you like it Michelle!

      Reply
  6. Michelle Meador
    July 13, 2015

    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!!!

    Reply
    1. Erin
      July 13, 2015

      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!

      Reply
  7. Ann
    November 9, 2019

    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!

    Reply
    1. Erin
      November 11, 2019

      Thanks so much for the kind words Ann!

      Reply
  8. Maria
    April 6, 2020

    5 stars
    This was a delicious recipe! Loved how it was light and not too spicy but enough where there was a little kick! Family also enjoyed

    Reply
    1. Erin
      April 6, 2020

      I’m so happy it was a hit Maria!

      Reply
  9. Jean
    October 9, 2020

    I made this with fresh mayport jumbo shrimp this evening and it was the best fra diavolo I have ever had! What a perfect recipe.

    Reply
    1. Erin
      October 9, 2020

      I’m so glad you liked it Jean!

      Reply
  10. Nick
    February 20, 2021

    5 stars
    Cant wait to make it

    Reply
  11. DIANE M
    March 18, 2021

    Going to try.
    May have to make not so spicy.

    Reply
  12. Susan McInturff
    May 19, 2021

    5 stars
    Recipe was a hit with family. I was a bit skeptical since most Italian food I have eaten with tomatoes had no appeal to my taste buds. The simple ingredients made this easy to fix and tasted awesome. The wine made all the difference. Shrimp was so good and flavored by searing and mixing with sauce. I’m ready to eat this again! Kudos kudos kudos

    Reply
    1. Erin
      May 21, 2021

      Thank you Susan!

      Reply
  13. Chef Mimi
    August 16, 2022

    If I have to go to a mediocre Italian restaurant, this is what I typically get. They might overcook the shrimp but there’s always the tomato spicy ness that I enjoy. But I’ve never made it! Thanks for the reminder.

    Reply
  14. GONBET
    March 14, 2025

    5 stars
    The recipe was a resounding success with my family. Initially, I had some reservations, as most Italian dishes featuring tomatoes have not appealed to my palate. However, the straightforward ingredients made it easy to prepare, and the flavor was exceptional. The addition of wine truly enhanced the dish. The shrimp was delightful, enriched by the searing process and the sauce. I am eager to enjoy this meal once more! Three cheers for this recipe!

    Reply
    1. Erin
      March 16, 2025

      Thank you!

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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