Shrimp Fra Diavolo

Shrimp fra diavolo pairs juicy shrimp with a spicy, chunky tomato sauce made with fire-roasted tomatoes, garlic, and white wine—all in one skillet in about 30 minutes.

Shrimp Fra Diavolo with Fire-Roasted Tomato Sauce

I keep a bag of shrimp in the freezer for quick dinners, and shrimp fra diavolo puts it to good use. Garlic, white wine, and red pepper flakes give the tomato sauce plenty of flavor, with fresh parsley stirred in at the end. Bring some crusty bread to the table for scooping up the sauce, or serve it over pasta or rice.

I use diced fire-roasted tomatoes for their smoky depth and chunky texture. Tomato paste adds concentrated tomato flavor and body, while the white wine brings brightness. I quite like the heartier sauce—it gives you something to scoop up with every bite of shrimp.

The shrimp go into the skillet twice: briefly at the beginning, then again once the sauce has thickened. That gives the onions, garlic, and tomatoes time to cook without leaving the shrimp simmering until they turn rubbery.

Red pepper flakes provide the signature heat. I use 2 teaspoons, divided between the shrimp and sauce, but you can scale that back or add more to suit your taste. If you’re starting with frozen shrimp, thaw them before you begin; the cooking time doesn’t include thawing.

What Is Fra Diavolo Sauce?

Fra diavolo is a spicy tomato sauce flavored with garlic and red pepper flakes, often served with seafood. Onion, white wine, and oregano round out the sauce here, with parsley adding freshness at the end.

Like arrabbiata, fra diavolo gets its heat from chili flakes and garlic. You’ll often find fra diavolo served with shrimp or other seafood, while arrabbiata is usually tossed with pasta.

I like this sauce enough that I also use a version of it for eggs fra diavolo, my twist on eggs in purgatory.

Ingredients for Shrimp Fra Diavolo

A few pantry staples build the sauce, so most of the shopping comes down to the shrimp, wine, and fresh parsley. Have your onion chopped and garlic minced before you heat the skillet—the shrimp’s first turn in the pan is very brief.

• Large shrimp: Use 1 pound of raw shrimp, peeled and deveined. You can leave the tails attached or remove them for easier eating, especially if you’re serving the shrimp over pasta. Frozen shrimp work well; thaw them overnight in the refrigerator, then pat them dry. For more help choosing and preparing them, see my guide to buying and cooking shrimp.
• Crushed red pepper flakes: These give fra diavolo its heat. Divide the 2 teaspoons between seasoning the shrimp and flavoring the sauce. Use less if you prefer a gentler kick, or more if you like a fiery sauce.
• Extra virgin olive oil: You’ll use 5 tablespoons in total: 2 for the shrimp and 3 for the onions and garlic. I like our Italian Nocellara extra virgin olive oil here.
• Yellow onion and garlic: One medium onion gives the sauce a savory base, and 5 minced garlic cloves bring plenty of garlic flavor. Cook them together over medium heat, adjusting the heat as needed, so the garlic turns lightly golden without burning.
• Dry white wine: Use 1 cup of a crisp wine such as Pinot Grigio, Pinot Gris, or Sauvignon Blanc. It brings brightness to the tomatoes. Let it reduce by half before adding the tomatoes and tomato paste.
• Diced fire-roasted tomatoes: One 15-ounce can gives the sauce its chunky texture and smoky flavor.
• Tomato paste: A ¼ cup deepens the tomato flavor and gives the sauce more body.
• Dried oregano: Two teaspoons add an earthy, herbal note. Dried Greek oregano works well here.
• Kosher salt and black pepper: Season the shrimp with salt, then season the sauce with both salt and pepper.
• Fresh parsley: Finish with ½ cup of chopped parsley for freshness against the rich, spicy tomatoes.

How to Make Shrimp Fra Diavolo

You’ll need one large skillet and a plate to hold the shrimp while the sauce cooks. Keep the shrimp and their juices together—you’ll return both to the skillet at the end.

• Season the shrimp. Pat 1 pound of peeled and deveined large shrimp dry with paper towels. Season with kosher salt and 1 teaspoon of crushed red pepper flakes.
• Briefly cook the shrimp. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the shrimp and cook for 45 seconds to 1 minute. Transfer the shrimp and their juices to a plate. They should still be partly uncooked, with some gray or translucent areas; they’ll finish cooking in the sauce.
  
  
• Soften the onion and garlic. In the same skillet, heat another 3 tablespoons of olive oil over medium-high heat until shimmering. Reduce the heat to medium and add 1 chopped medium yellow onion and 5 minced garlic cloves. Cook for about 5 minutes, tossing regularly, until the onion softens and turns light golden brown. Lower the heat if the garlic begins browning too quickly.
• Reduce the wine. Pour in 1 cup of dry white wine and let it cook until the liquid has reduced by half.
• Simmer the tomato sauce. Stir in one 15-ounce can of diced fire-roasted tomatoes and ¼ cup of tomato paste. Season with kosher salt, black pepper, 2 teaspoons of dried oregano, and the remaining 1 teaspoon of red pepper flakes. Bring to a boil, then lower the heat to medium-low. Simmer for about 10 minutes, until thickened.
  
  
• Finish and serve. Return the shrimp and their juices to the skillet, nestling the shrimp into the sauce. Cook for about 1 minute, or until the shrimp are cooked through, with firm, pearly, opaque flesh. Finish with ½ cup of chopped fresh parsley and serve immediately with crusty bread, pasta, or rice.
  

Tips for Juicy Shrimp and a Flavorful Sauce

The sauce needs time to develop, but the shrimp cook quickly. Keep those two jobs separate, and you’ll have tender shrimp nestled in a thick, garlicky tomato sauce.

• Take the shrimp out before they’re fully cooked. Their first turn in the skillet lasts just 45 seconds to 1 minute. Some gray or translucent areas are expected at this stage. Transfer them and their juices to a plate while you make the sauce, then return them only after it has thickened. At the end, look for firm, pearly, opaque flesh rather than relying on the timer alone.
• Watch the garlic as the onion softens. Toss the onion and garlic regularly, and lower the heat if the garlic starts browning too quickly. You want softened, lightly golden onion and garlic—not dark brown garlic that will give the sauce a bitter edge.
• Let the wine reduce before adding the tomatoes. Watch the liquid level in the skillet and let it fall by about half. Then add the tomatoes and tomato paste. This concentrates the wine’s flavor before the sauce begins its final simmer.
• Finish thickening the sauce before returning the shrimp. After about 10 minutes of simmering, the sauce should have thickened while retaining its chunky tomato texture. If it needs a little longer, leave the shrimp on their plate while it finishes. They shouldn’t spend that extra time cooking in the sauce.

Adjust the Heat to Your Taste

I use 2 teaspoons of crushed red pepper flakes: one to season the shrimp and one for the sauce. For less heat, reduce the flakes in both places so you’re not cutting back on the sauce’s heat while leaving the shrimp just as spicy.

For a hotter fra diavolo, add more red pepper flakes or chopped fresh hot peppers. Add the fresh peppers with the onion and garlic so they soften as the sauce begins to cook.

What to Serve with Shrimp Fra Diavolo

Linguine or spaghetti makes a familiar pairing, but I also like serving shrimp fra diavolo with crusty bread for scooping up the chunky sauce. Have your pasta or rice ready when the shrimp finish cooking so you can bring everything straight to the table.

For another pasta option, try toasted orzo with sun-dried tomatoes and Parmesan. Or spoon the shrimp and sauce over fluffy basmati rice.

A bowl of creamy cucumber salad adds a cool, crisp contrast to the spicy tomatoes.

Can You Use Other Seafood?

Fra diavolo sauce also pairs well with lobster, crab, or firm white fish such as bass or snapper. The cooking time and preparation will depend on the seafood you choose, so don’t follow the shrimp’s brief cooking times for a different ingredient.

If you’re looking for a tomato-based fish dinner with complete cooking instructions, try my Mediterranean baked fish with tomatoes and capers.

Make Ahead and Storage

Make the Sauce Ahead

You can make the tomato sauce 1 to 2 days ahead. Refrigerate it in a tightly covered container, and prepare the shrimp just before serving.

When it’s time for dinner, briefly cook the shrimp in a skillet as directed and transfer them and their juices to a plate. Add the prepared sauce to the skillet and bring it to a boil, stirring. Lower the heat, return the shrimp and their juices, and finish cooking until the shrimp are firm, pearly, and opaque. Add the fresh parsley just before serving.

Store and Reheat Leftovers

Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking and use within 2 days.

To reheat, lift the shrimp out of the sauce and set them aside briefly. Bring the sauce to a boil in a skillet, stirring, then reduce the heat and return the shrimp. Heat the leftovers to 165°F and serve promptly. Keeping the shrimp out during the sauce’s initial reheating limits their time on the heat.

More Shrimp Recipes to Try

Fish and Seafood

10-Minute Shrimp Lettuce Wraps Recipe

Entree

Easy Shrimp Scampi Recipe

Mediterranean Diet Recipes

Mediterranean-Style Garlic Shrimp Recipe with Bell Peppers

Italian

Garlicky Shrimp Pasta with White Wine and Lemon