Can I use cooked shrimp instead of raw?

Yes, if using pre-cooked shrimp, skip the initial searing. Add them to the finished sauce and heat for just a minute or two—enough to warm through without becoming chewy.

What type of pasta works best with Fra Diavolo?

Linguine is classic because it’s sturdy and holds all that luscious sauce, but spaghetti, penne, or even shorter shapes work well. Really, any pasta will soak up the rich tomato sauce.

How spicy is this dish? Can I make it milder?

The “diavolo” in the name signals heat, but you control the spice level. Just use less hot sauce and fewer red pepper flakes if you prefer. For an extra-gentle version, omit the hot sauce entirely.

Can I make the sauce ahead of time?

Absolutely! The sauce actually gains flavor if made in advance. Prepare the sauce up to 2 days ahead and store it covered in the refrigerator. When ready, gently reheat and add your freshly cooked shrimp right at the end.

Shrimp Fra Diavolo Recipe

Name: Shrimp Fra Diavolo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb. large uncooked shrimp (26/30 per pound, fresh or frozen, thawed, peeled, and deveined); 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 tablespoons butter; 4 cloves garlic, minced; ¾ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio); ½ cup chicken broth; ¼ cup tomato paste; 14.5 oz. can fire roasted tomatoes, undrained; 1 teaspoon soy sauce; 2 teaspoons hot sauce (such as Frank’s, adjust to taste); 1 teaspoon dried oregano; ½ teaspoon dried basil; 1 teaspoon mustard powder; 1 teaspoon red pepper flakes (adjust to desired heat level); ¼ teaspoon black pepper; Freshly chopped parsley, for garnish; Freshly grated Parmesan cheese; Cooked pasta (up to ½ lb., linguine recommended); Crusty or garlic bread

Description

Shrimp Fra Diavolo is a classic Italian-American dish featuring large, succulent shrimp sautéed in a fiery, garlicky tomato sauce, infused with dry white wine, aromatics, and just the right amount of heat. Best served with pasta or crusty bread, it’s a restaurant-quality meal that’s quick enough for busy weeknights yet elegant enough for special occasions.

Ingredients

Units Scale

Shrimp

1 lb. large uncooked shrimp (26/30 per pound, fresh or frozen, thawed, peeled, and deveined)
2 tablespoons olive oil

Sauce

1 medium yellow onion, finely chopped
3 tablespoons butter
4 cloves garlic, minced
3/4 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
1/2 cup chicken broth
1/4 cup tomato paste
14.5 oz. can fire roasted tomatoes, undrained
1 teaspoon soy sauce
2 teaspoons hot sauce (such as Frank’s, adjust to taste)

Seasonings

1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon mustard powder
1 teaspoon red pepper flakes (adjust to desired heat level)
1/4 teaspoon black pepper

Optional for Serving

Freshly chopped parsley, for garnish
Freshly grated Parmesan cheese
Cooked pasta (up to 1/2 lb., linguine recommended)
Crusty or garlic bread

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Instructions

Prep the Ingredients: Measure out all the ingredients before starting. Thaw the shrimp if frozen, peel, devein, and pat them dry. This will help ensure even cooking and prevent the shrimp from becoming watery.
Cook the Shrimp: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute plus 20 seconds per side. Transfer the shrimp onto a clean plate, tilting the pan to help with removal. The shrimp will finish cooking in the sauce later, so avoid overcooking at this stage.
Sauté the Onions: Reduce heat to medium. Add the butter and chopped onions to the same skillet. Sauté and allow the onions to soften and caramelize for about 10 minutes, stirring occasionally. This step enhances the sweetness of the onions, balancing the acidity of the tomatoes.
Develop the Sauce Base: Add minced garlic and pour in the dry white wine. Bring to a gentle simmer and let it reduce by half, about 4-5 minutes, to concentrate the flavors.
Add Tomatoes and Seasonings: Stir in the chicken broth and tomato paste until combined. Add the fire roasted tomatoes (with their juices), soy sauce, hot sauce, oregano, basil, mustard powder, red pepper flakes, and black pepper. Stir well to combine all ingredients. Bring the mixture to a boil, then lower the heat to a simmer.
Simmer and Thicken: Allow the sauce to simmer gently, uncovered, for 10-15 minutes or until it has thickened and the flavors are well-developed. Taste and adjust seasonings or hot sauce as desired. Lower the heat to the lowest setting.
Finish with Shrimp: Return the cooked shrimp to the skillet along with any accumulated juices. Partially cover and allow the shrimp to heat through for about 45 seconds. This step ensures the shrimp are juicy and perfectly cooked. Garnish with parsley, and optionally, freshly grated Parmesan cheese.
Serve: Serve immediately over cooked pasta, with roasted vegetables, garlic bread, or crusty bread of your choice. Enjoy your homemade Shrimp Fra Diavolo!

Notes

Use large shrimp (26/30 per pound) for best texture; fresh or frozen both work well.
If using frozen shrimp, thaw fully under cool water and pat thoroughly dry.
No extra salt is necessary for the shrimp, as frozen varieties are often packaged in a brine.
Dry white wine adds depth, but chicken broth can be used as a non-alcoholic alternative.
Adjust red pepper flakes and hot sauce to your preferred spice level.
Fresh garlic and good quality fire roasted tomatoes greatly enhance flavor.
Homemade or Hunt’s Fire Roasted Tomatoes are recommended for the best taste.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Reheat gently on the stovetop to prevent shrimp from overcooking and turning rubbery.
Pairs well with linguine pasta, roasted vegetables, or breads.

Nutrition

Serving Size: 1/4 recipe (about 1 cup sauce with shrimp)
Calories: 330
Sugar: 5g
Sodium: 1080mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 27g
Cholesterol: 215mg