This Shrimp Fra Diavolo with Pasta is a vibrant, flavorful seafood dish that brings a touch of Italian elegance to your weeknight dinner.
Packed with protein-rich shrimp, fiber from tomatoes, and heart-healthy olive oil, it’s both nourishing and satisfying.
Quick to prepare and naturally low in saturated fat, it’s a perfect choice for an easy, wholesome meal.
Shrimp Fra Diavolo Pasta
Equipment
- 1 Large saucepan or skillet
- 1 Small nonstick pan
- 1 large pot (for boiling pasta)
- 1 Mixing bowl (for crushed tomatoes)
- 1 wooden spoon or spatula
- 1 knife and cutting board
Ingredients
For the pasta and sauce:
- 4 tbsp olive oil divided
- ¾ lb large raw shrimp peeled and deveined
- ½ cup dry white wine
- 2 cloves garlic minced
- ½ –1 tsp red pepper flakes to taste
- 1 28- oz can whole San Marzano tomatoes crushed and juice reserved
- ¾ lb pasta spaghetti, linguine, or bucatini
- 1 tbsp salted butter
- 2 –3 tbsp fresh parsley roughly chopped
- Salt and pepper to taste
For the garlic breadcrumbs:
- 2 tbsp olive oil
- ½ cup panko breadcrumbs
- 1 clove garlic minced
- Salt to taste
Instructions
- Prepare the Tomatoes: Start by carefully draining your canned San Marzano tomatoes into a mixing bowl, reserving the juice in the can for later use. Use your hands or a spoon to crush the tomatoes so that they break into chunky pieces but still retain some texture. This will create the base for a rich, slightly rustic tomato sauce that’s full of natural sweetness and acidity.
- Make the Garlic Breadcrumbs: In a small nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs along with the minced garlic. Stir constantly for about 5 minutes, until the breadcrumbs turn golden brown and the garlic becomes aromatic. Watch carefully to prevent burning, as garlic can brown quickly. Transfer the breadcrumbs to a small bowl and season lightly with salt. Set aside to garnish the finished dish later.
- Sear the Shrimp: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the peeled and deveined shrimp. Season lightly with a pinch of salt and cook each side for approximately 1 minute until they turn pink and are just cooked through. Be careful not to overcook, as shrimp can become rubbery. Remove the shrimp from the pan and place them in a bowl, setting aside for later.
- Deglaze with White Wine: To capture all the flavorful browned bits left by the shrimp, pour ½ cup of dry white wine into the hot skillet. Allow it to simmer for about 2 minutes, scraping the bottom of the pan with a wooden spoon to lift any caramelized bits. This step adds depth and complexity to your sauce while balancing the heat of the red pepper flakes.
- Cook Garlic and Red Pepper Flakes: Reduce the heat to medium, then add the remaining 2 tablespoons of olive oil along with 2 cloves of minced garlic and ½–1 teaspoon of red pepper flakes, depending on your desired level of heat. Stir continuously for about 1 minute, until the garlic is lightly golden and fragrant. Be careful not to burn the garlic, as this will create a bitter taste.
- Add Tomatoes and Simmer Sauce: Gently fold the crushed tomatoes into the pan, along with a splash of the reserved tomato juice. Season with ½ teaspoon kosher salt and a generous pinch of black pepper. Reduce the heat to low and allow the sauce to simmer uncovered for 15 minutes. Stir occasionally to prevent sticking. Taste and adjust the seasoning as needed, adding extra salt or red pepper flakes if you want more depth or heat.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add your chosen pasta—spaghetti, linguine, or bucatini—and cook according to the package instructions minus 2 minutes, to ensure al dente texture. Reserve 1 cup of the pasta cooking water before draining. This starchy water will help bind the sauce and pasta together beautifully.
- Combine Pasta and Sauce: Transfer the drained pasta directly into the pan with the simmering tomato sauce. Pour in ¼ cup of the reserved pasta water and gently toss to coat every strand evenly. The starchy pasta water will help the sauce cling to the pasta, creating a silky, well-coated dish.
- Reintroduce the Shrimp: Add the seared shrimp back into the pan, along with 1 tablespoon of butter. Continue tossing the pasta and shrimp gently over low heat until the butter melts and everything is evenly coated in the spicy tomato sauce. This step enriches the sauce and ensures the shrimp absorb the flavors.
- Plate and Garnish: Serve the pasta immediately on warm plates. Sprinkle generously with the prepared garlic breadcrumbs and fresh chopped parsley. The breadcrumbs add a delightful crunch, while parsley brightens the dish with a fresh herbal note. Optionally, finish with a drizzle of olive oil for extra richness.
- Enjoy: Serve this Shrimp Fra Diavolo hot with a crisp green salad or toasted garlic bread on the side. Every bite delivers a balance of spicy, savory, and fresh flavors, making it perfect for weeknight dinners, casual entertaining, or any time you crave a flavorful Italian seafood pasta.
Notes
- Use fresh, high-quality shrimp for the best flavor and tender texture; wild-caught or sustainably farmed shrimp are ideal.
- Crushed San Marzano tomatoes give a naturally sweet and rich sauce—avoid overly processed canned tomatoes.
- Adjust the red pepper flakes according to your spice tolerance; start small and add gradually.
- Reserve pasta water when cooking; it helps emulsify the sauce and prevents the pasta from drying out.
- Garlic breadcrumbs add crunch and flavor—make them just before serving for maximum crispness.
Chef’s Secrets For Perfect Results
To elevate your Shrimp Fra Diavolo, start by searing the shrimp briefly and removing them before finishing the sauce.
This ensures they remain tender rather than overcooked.
When cooking the sauce, keep the heat low and allow the flavors of garlic, wine, and tomatoes to meld gradually.
For extra depth, consider a splash of high-quality white wine or a teaspoon of tomato paste.
Tossing the pasta with a little reserved pasta water before adding the shrimp ensures every strand is evenly coated with sauce.
Fresh parsley added at the end brightens the dish, balancing the spicy and savory notes.
Serving Suggestions And Pairing Ideas
Shrimp Fra Diavolo is a versatile dish that pairs beautifully with crisp, refreshing sides.
Serve alongside a simple green salad dressed with lemon vinaigrette or roasted seasonal vegetables.
A slice of warm garlic bread or a baguette can help soak up the flavorful sauce.
For wine lovers, a light Italian white wine such as Pinot Grigio or Vermentino complements the spicy tomato base without overpowering the shrimp.
Garnishing with garlic breadcrumbs adds texture and a nutty flavor, making each bite satisfying and balanced.
Storage Tips To Keep Fresh
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of pasta water to restore creaminess and prevent the shrimp from becoming rubbery.
Garlic breadcrumbs are best stored separately at room temperature in a sealed container and sprinkled just before serving to maintain their crunch.
Avoid freezing the cooked shrimp pasta, as shrimp can become tough when frozen and thawed.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes, frozen shrimp can work, but thaw them completely and pat dry before cooking. Excess moisture may prevent proper searing and dilute the sauce.
2. Can I make this dish less spicy?
Absolutely. Reduce or omit the red pepper flakes, and adjust gradually while tasting. The dish will remain flavorful without the heat.
3. Which pasta works best?
Long, thin pasta like spaghetti, linguine, or bucatini is ideal, as it holds the sauce well. Avoid very thick or short pasta, which may not coat evenly.
4. Can I prepare the sauce ahead of time?
Yes, the tomato sauce can be made up to a day in advance. Reheat gently and add the shrimp at the last minute to ensure tenderness.
5. Are there alternatives to San Marzano tomatoes?
If unavailable, use any high-quality canned whole tomatoes. Look for options labeled “imported Italian” or “no salt added” for the best flavor. Hand-crush them to maintain a slightly chunky texture.
