Shrimp Fra Diavolo Pasta
A quick and spicy Italian seafood pasta featuring tender shrimp in a flavorful tomato sauce, finished with garlic breadcrumbs and fresh parsley. Perfect for weeknight dinners or casual entertaining, this protein-rich, fiber-filled dish comes together in just 35 minutes and pairs beautifully with a crisp salad or garlic bread.
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.
