Shrimp Fra Diavolo
Shrimp Fra Diavolo: A Spicy Italian-American Classic
Shrimp Fra Diavolo is one of the most iconic Italian-American seafood dishes, combining sweet shrimp with a bold tomato sauce infused with garlic, white wine, olive oil, and crushed red pepper.
The name Fra Diavolo, meaning “Brother Devil,” comes from the dish’s signature spicy kick rather than any single traditional Italian recipe.
Searing the shrimp first develops flavor while keeping them tender, and finishing them gently in the sauce ensures they stay perfectly cooked.
Served over linguine or spaghetti, Shrimp Fra Diavolo is the kind of restaurant-quality pasta dish that’s surprisingly easy to recreate at home.
If you enjoyed this recipe, be sure to check out my Linguine alle Vongole, Branzino all’Acqua Pazza, and Zuppa di Mussels recipes for more classic Italian seafood favorites.
Watch How I Make It
Watch how Shrimp Fra Diavolo comes together step-by-step.
Why This Recipe Works
The biggest mistake people make with Shrimp Fra Diavolo is overcooking the shrimp.
By quickly searing them first and finishing them in the tomato sauce at the very end, the shrimp stay juicy while still adding their flavor to the sauce.
The garlic, olive oil, white wine, and tomatoes build layers of flavor, while the crushed red pepper provides heat without overpowering the sweetness of the seafood.
Finishing the pasta directly in the sauce with reserved pasta water creates the glossy texture found in great Italian restaurants.
The Story Behind Fra Diavolo
Despite its Italian name, Shrimp Fra Diavolo is widely considered an Italian-American creation.
The name translates to “Brother Devil,” a reference to the spicy tomato sauce rather than the seafood itself.
While spicy tomato sauces certainly exist throughout southern Italy, the combination of shrimp served over pasta in this style became especially popular in Italian-American restaurants throughout New York and the Northeast.
Today, it’s one of the most recognizable seafood pasta dishes in Italian-American cuisine.
The Secret to Tender Shrimp
Many recipes cook the shrimp directly in the sauce from start to finish.
I prefer quickly searing the shrimp first because it develops better flavor and creates a light caramelization on the exterior before they’re finished gently in the tomato sauce.
This simple extra step helps keep the shrimp tender while preventing them from becoming rubbery.
It’s a small technique that makes a noticeable difference in the finished dish.
Technique & Texture
Fra Diavolo should be bold, but it should also stay balanced.
The sauce should simmer long enough for the tomatoes to develop sweetness while the white wine reduces into the background.
The shrimp should finish cooking in just a minute or two after returning to the pan.
If serving with pasta, finishing everything together with reserved pasta water creates a silky sauce that clings to every strand of linguine.
Shrimp Fra Diavolo is best served immediately while the shrimp are still tender and the sauce is glossy. A piece of crusty Italian bread is perfect for soaking up every last bit of the spicy tomato sauce.
Shrimp Fra Diavolo
Ingredients
Method
- Pat the shrimp dry and season with salt and pepper.
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the shrimp in a single layer and sear for about 60–90 seconds per side until lightly golden but not fully cooked through.
- Remove the shrimp from the pan and set aside.
- Lower the heat slightly and add the remaining olive oil if needed.
- Add the sliced garlic and crushed red pepper flakes. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Pour in the white wine and let it reduce for about 1 minute, scraping up any bits from the bottom of the pan.
- Add the crushed tomatoes, oregano, salt, and black pepper. Stir well and let the sauce simmer for 10–15 minutes.
- Return the shrimp to the sauce and cook for another 1–2 minutes until fully cooked and tender.
- Stir in the chopped parsley.
- If serving with pasta, toss the cooked linguine directly into the sauce with a splash of reserved pasta water until glossy and well coated.
Chef’s Notes
- Sear the shrimp first for better flavor.
- Adjust the crushed red pepper to your preferred spice level.
- Finish the pasta directly in the sauce.
Shrimp Fra Diavolo Questions
What does Fra Diavolo mean?
Fra Diavolo translates to “Brother Devil,” referring to the spicy tomato sauce.
Can I use frozen shrimp?
Yes. Just thaw and pat them completely dry before searing.
What pasta works best?
Linguine is the classic choice, though spaghetti also works beautifully.
Is Shrimp Fra Diavolo very spicy?
The spice level is completely adjustable depending on how much crushed red pepper you use.
