Spicy Shrimp Fra Diavolo Pasta Recipe

If you love a little heat with your seafood pasta, then my Spicy Shrimp Fra Diavolo Pasta Recipe is going to blow your mind. It’s that perfect balance of spicy, tangy tomato sauce with tender, juicy shrimp and al dente linguine that will have you coming back for seconds — and thirds. When I first tried making this at home, I was surprised how easy it was to whip up a restaurant-quality dish in under 30 minutes. Stick with me, and I’ll walk you through every step so your kitchen smells like an Italian bistro and your family goes crazy for it!

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Ingredients You’ll Need

Each ingredient in this Spicy Shrimp Fra Diavolo Pasta Recipe plays a role in building layers of flavor — from the fiery red pepper flakes to the sweet tanginess of crushed tomatoes. I always recommend using fresh shrimp (peeled and deveined) to keep the dish light and tender.

• Shrimp: Fresh or thawed frozen shrimp ensures the best texture that won’t get rubbery when cooked quickly.
• Olive Oil: A good quality extra virgin olive oil adds richness to the sauce and helps garlic shine.
• Onion: I use a small yellow or white onion; it softens and sweetens the base of the sauce beautifully.
• Spicy Red Pepper: This is optional but totally ramps up the heat if you like it really fiery.
• Garlic: Lots of chopped garlic is a must — it’s the backbone of that classic Italian flavor.
• Crushed Tomatoes: Canned fire-roasted or traditional crushed tomatoes work well; they make the sauce rich and hearty.
• Red Pepper Flakes: Start with a little and up the heat gradually depending on your spice tolerance.
• Dry White Wine: Adding a splash brings brightness and helps deglaze the pan, lifting all those flavor bits.
• Dried Oregano: Adds an earthy herbal note that balances the spicy tomato sauce.
• Salt and Pepper: Essential seasonings to bring out all the flavors.
• Parsley and Basil: Fresh herbs finish the dish with a burst of freshness and color.
• Linguine Noodles: I find linguine perfect for holding on to the spicy sauce but feel free to swap with spaghetti or fettuccine.

Variations

I love experimenting with this Spicy Shrimp Fra Diavolo Pasta Recipe depending on what’s in season or who I’m cooking for. Feel free to switch things up — it’s surprisingly forgiving and still delicious.

• Mild Version: If you aren’t big on spice, just leave out the fresh spicy red pepper and reduce red pepper flakes — your family will still love the garlicky tomato sauce.
• Extra Veggies: Sometimes I toss in chopped bell peppers or mushrooms with the onions for more texture and color.
• Gluten-Free: Use your favorite gluten-free pasta, like brown rice linguine, for a perfect gluten-free dinner.
• Shellfish Swap: Tried it with scallops and it’s fantastic — just adjust cooking time as scallops cook faster than shrimp.

How to Make Spicy Shrimp Fra Diavolo Pasta Recipe

Step 1: Sizzle and Season the Shrimp

Start by heating olive oil in a large skillet over medium heat. Season your peeled and deveined shrimp with salt, pepper, and about a teaspoon of red chili flakes right on the spot — this is where a lot of flavor builds. Cook the shrimp about 2-3 minutes per side until they turn pink and opaque. Don’t overcook! They’ll go back into the sauce later to absorb even more flavor. Set them aside on a plate while you move on to the sauce.

Step 2: Build the Flavor Base

Using the same pan, add the chopped onion and (if you’re feeling spicy) the chopped fresh red pepper. Cook them slowly over medium heat for about 5 minutes or until softened and fragrant. Toss in the garlic and let it cook for just a minute — the smell will make your kitchen feel like a trattoria. Watch it carefully so it doesn’t burn.

Step 3: Simmer the Spicy Tomato Sauce

Pour in the crushed tomatoes along with their juices. Add the extra red pepper flakes, dry white wine, dried oregano, and season with salt and pepper. Give it all a good stir, then reduce the heat to low and let it simmer gently for about 10 minutes. This step is where all those flavors meld into a spicy, savory sauce — all you need is some patience, and if you’re multitasking, this is a great time to cook your linguine.

Step 4: Reunite Shrimp and Sauce, Finish the Dish

Slide the shrimp back into the sauce and give everything a quick stir; just heat for about a minute so the shrimp don’t get tough but soak up some of that delicious sauce. Turn off the heat and mix in chopped parsley and fresh basil leaves — fresh herbs add that last bit of brightness that really lifts the dish. Taste and adjust seasoning if you need more salt or heat.

Step 5: Toss with Pasta and Serve

Drain your cooked linguine and either toss it directly in the sauce or plate pasta first and ladle sauce on top. Garnish with extra red pepper flakes and fresh parsley if you want to impress your dinner guests. Serve immediately and enjoy!

How to Serve Spicy Shrimp Fra Diavolo Pasta Recipe

Garnishes

I always finish with a sprinkle of fresh chopped parsley and a few extra red chili flakes for an extra kick. A drizzle of good olive oil over top right before serving adds a silky richness that makes every bite pop. Sometimes a bit of freshly grated Parmesan cheese sneaks in if I’m feeling indulgent.

Side Dishes

Serve this with a crisp green salad dressed lightly with lemon vinaigrette to balance the heat. Garlic bread or crusty Italian bread is perfect for soaking up any extra spicy tomato sauce — trust me, you don’t want to waste a drop!

Creative Ways to Present

For a special dinner, I’ve plated this with the shrimp arranged neatly on top of a twirl of linguine and garnished with basil leaves and edible flowers. Serving it in shallow bowls helps keep the sauce contained and makes portion control easy if you have hungry guests. A rustic wooden board underneath just amplifies that cozy Italian vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Shrimp Fra Diavolo Pasta keeps well in an airtight container in the fridge for up to 2 days. I like to store sauce and pasta separately if I can because it keeps the noodles from soaking up too much sauce and getting mushy.

Freezing

I usually avoid freezing shrimp dishes because shrimp can get a bit rubbery when thawed and reheated. The sauce freezes beautifully though — so if you want, freeze the sauce separately and cook fresh shrimp when you’re ready.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If reheating pasta and sauce together, add a splash of water or white wine to loosen the sauce and keep the noodles from drying out.

FAQs

Final Thoughts

This Spicy Shrimp Fra Diavolo Pasta Recipe feels like a little celebration every time I make it. It’s my go-to when I want something quick but still really impressive — the kind of dish that feels both homey and a bit special. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen for those nights when only a little spicy, garlicky, seafood pasta will do. Promise me you’ll give it a try — you won’t regret it!

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