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Shrimp Fra Diavolo is made with Sauce Fra Diavolo, a devilishly spicy tomato sauce laced with crushed red pepper flakes, onion, garlic, and oregano! You can make it as fiery as you’d like by simply adjusting how much crushed red pepper flakes you impart on it. Bursting with flavor, Sauce Fra Diavolo partners up beautifully with seafood and pasta! I love it with shrimp however, you can easily substitute lobster, clams, mussels, or chicken. No matter which protein you use, this is one of those dishes that is so simple, you can throw it together on the fly for a quick and tasty mid-week dinner.

The name Fra Diavolo literally translates to Brother Devil. It was actually a nickname given to Michele Pezza. Pezza was a guerilla leader who resisted the French occupation of Naples in 1806. He was born in Itri in the Kingdom of Naples in 1771. Back in the day, there was an Itrano custom where children who recovered from serious illness were dressed as monks for a procession in honor of St. Francis of Paola. This was an annual event that would occur on the second Sunday after Easter. Pezza was one of these children and according to history, he was such a complete handful that someone called him “Fra Diavolo” or “Brother Devil,” which stayed with him throughout his life.

How to make Shrimp Fra Diavolo:

  • Select your shrimp. I like to use jumbo shrimp that is cleaned and tails the removed. Rinse and pat shrimp dry before tossing with kosher salt and red pepper flakes.
  • This dish comes together quickly so make sure to do your mise en place before you start cooking. Slice the onions, mince the garlic, measure the wine, open the can of tomatoes, cut fresh tomatoes, grate the parmesan, and measure and chop the herbs. I also like to get my pasta pot filled with water and seasoned with salt, and set on the stove so it’s ready to go.
  • Since the sauce is on the lighter side, I suggest using a lighter pasta like capellini, spaghetti, or linguine.
  • Cook the shrimp in a hot skillet for a couple of minutes per side then remove to a bowl to rest and collect yummy juices.
  • Sauté the onions (making sure not to brown them too much ), then add the garlic. This is when things start to smell incredibly fragrant!
  • Deglaze the pan with a drinkable white wine. A drier Italian pinot grigio is a good choice. It’s also a perfect pairing for this dish!
  • Add tomatoes and herbs and simmer for 15 minutes. Then stir in the parmesan.
  • Cook the pasta, drain and toss in the butter. Always reserve a little pasta water. It’s the best choice for thinning the sauce (if needed).
  • Gently toss the shrimp along with all the delicious accumulated juices, back into the tomato sauce and heat through (about 2 minutes).
  • Toss the sauce with the pasta and serve with chopped basil, parsley, and plenty of freshly grated parmesan.

“If your mother cooks Italian food, why should you go to a restaurant?” MARTIN SCORSESE

Though I love Italian restaurants, I have to agree with Mr. Scorsese. My Grandma Lombardi’s kitchen was my Italian restaurant growing up, and it was the best in town!

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Shrimp Fra Diavolo Comfort and Thyme food blog

Shrimp Fra Diavolo

  • Author: cllombardi
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Seafood
  • Method: Stove Top
  • Cuisine: Italian
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Description

Bring on the heat with this fiery Shrimp Fra Diavolo! It’s an Italian classic that’s quick and easy to make!

Ingredients

Scale
  • 1 pound jumbo shrimp
  • 1 teaspoon kosher salt
  • 1/2–1 teaspoon crushed red pepper flakes
  • 3 tablespoons olive oil
  • 1 medium onion, halved and sliced
  • 4 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1 14.5 ounce can diced tomatoes
  • 1 cup fresh chopped tomatoes or halved grape tomatoes
  • 1/2 teaspoon dried oregano
  • 1/8 cup parmesan + more for garnish
  • 3 tablespoons Italian parsley, chopped + more for garnish
  • 3 tablespoons basil, chopped + more for garnish
  • 1 pound gluten-free or regular pasta (spaghetti or linguine work well)
  • 2 tablespoons butter

Instructions

  1. Rinse, peel, devein and dry the shrimp. Set in a medium bowl. Toss with salt and crushed red pepper flakes.
  2. Add 2 tablespoon olive oil to a large skillet and cook shrimp on medium-high heat until pink. About 2 minutes per side. Remove to a bowl and set aside.
  3. Add 1 tablespoon olive oil to the skillet then add onion and cook over medium-high heat for 4 minutes or until softened.
  4. Stir in garlic and cook until fragrant. About 1 minute.
  5. Deglaze skillet with white wine and cook for 3 minutes.
  6. Stir in tomatoes, oregano, parsley, and basil. Simmer for 15 minutes. Stirring occasionally.
  7. Meanwhile, cook pasta per package instructions. Drain and toss with butter.
  8. Stir parmesan into tomato sauce then gently stir in shrimp along with any accumulated juices. Cook 2 minutes.
  9. Serve over hot pasta and garnish with chopped parsley, basil, and more parmesan.

Notes

  • This sauce is super flexible. Use fresh tomatoes, canned tomatoes, or any combination.
  • Kick up the heat or cool it down by adjusting the amount of crushed red pepper flakes.