Sometimes you just need a dinner that feels a bit special. This Shrimp Fra Diavolo brings bold Italian flavors to your kitchen quickly. It is the perfect way to warm up on a chilly evening.
You do not need to be a chef to master this dish. The recipe delivers a tender, spicy bite that everyone will love. It is fast enough for a Tuesday but fancy enough for a Friday.
What Makes This Recipe Special
This dish is the ultimate comfort food for a cozy night in. It uses simple pantry staples to create a deep, complex sauce. You get restaurant-quality results in your own home.
The heat from the red pepper flakes creates a lovely glow. It is a fantastic choice for a romantic date night. Your kitchen will smell amazing as the garlic simmers.
Simple Method
The cooking process is very straightforward and fast. You sear the shrimp first to keep them juicy. Then, you build the spicy tomato sauce in the same pan. Even a beginner can handle these easy steps with confidence.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh shrimp for the best texture and flavor.
- 1 lb (450g) large shrimp (16/20 count), peeled and deveined
- 12 oz (340g) linguine pasta
- 1/4 cup extra virgin olive oil, divided
- 6 cloves garlic, finely minced
- 1.5 tsp crushed red pepper flakes
- 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 can (28 oz) crushed San Marzano tomatoes
- 1/2 tsp dried oregano
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
Step-by-Step
- Bring a large pot of heavily salted water to a boil. Add linguine and cook for 1-2 minutes less than the package directions for al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
- While pasta cooks, pat shrimp dry with paper towels. Season shrimp with 1/2 teaspoon salt, pepper, and 0.5 teaspoon of the red pepper flakes.
- Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until just pink and slightly opaque. Remove shrimp from the pan and set aside on a plate.
- Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add minced garlic and the remaining 1 teaspoon of red pepper flakes. Sauté for 1 minute until the garlic is fragrant but not browned.
- Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer for 2-3 minutes until the liquid reduces by half.
- Stir in the crushed tomatoes, dried oregano, and the remaining 1/2 teaspoon of salt. Bring to a gentle simmer and cook for 10-12 minutes until the sauce has thickened slightly.
- Add the cooked linguine, seared shrimp, and any accumulated juices back into the skillet. Pour in the reserved pasta water.
- Toss everything together over medium heat for 2 minutes, allowing the pasta to finish cooking in the sauce and the shrimp to heat through.
- Remove from heat, stir in the fresh parsley, and serve immediately with additional red pepper flakes if desired.
Best Ways to Enjoy It
Serve this dish warm with a side of crusty bread. It is perfect for soaking up every drop of sauce. A simple green salad adds a nice, fresh contrast. Set the table, light a candle, and enjoy your meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently on the stovetop with a splash of water. Avoid the microwave to keep the shrimp from getting rubbery. This makes a great lunch the next day.
Recipe Tips
- Pat the shrimp very dry before seasoning for a better sear.
- Don’t let the garlic brown or it will turn bitter.
- Use a splash of chicken broth if you prefer not to use wine.
- Mince your garlic while the pasta water comes to a boil.
- Double the red pepper flakes for an extra spicy winter kick.
- Use high-quality canned tomatoes for a richer sauce flavor.
Ways to Switch It Up
- Swap the linguine for gluten-free pasta to accommodate dietary needs.
- Add a handful of fresh spinach at the end for extra color.
- Use scallops instead of shrimp for a different seafood twist.
- Top with a squeeze of fresh lemon for a bright finish.
Common Questions
Can I use frozen shrimp?
Yes, you can certainly use frozen shrimp for this recipe. Just make sure to thaw them completely and pat them dry first. This ensures they sear properly in the pan.
Is this dish very spicy?
It has a noticeable kick, but you can control the heat. Simply reduce the red pepper flakes to half a teaspoon for a milder version. You can always add more at the table.
How do I know when the shrimp are done?
Shrimp cook very quickly and turn pink when they are ready. They should be opaque and curled into a loose “C” shape. Be careful not to overcook them so they stay tender.
I hope this spicy pasta brings a little warmth to your table tonight. It is such a simple way to make any evening feel special. Happy cooking!
— Alex
Ingredients
- 1 lb (450g) large shrimp (16/20 count), peeled and deveined
- 12 oz (340g) linguine pasta
- 1/4 cup extra virgin olive oil, divided
- 6 cloves garlic , finely minced
- 1.5 tsp crushed red pepper flakes
- 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 can (28 oz) crushed San Marzano tomatoes
- 1/2 tsp dried oregano
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add linguine and cook for 1-2 minutes less than the package directions for al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
- While pasta cooks, pat shrimp dry with paper towels. Season shrimp with 1/2 teaspoon salt, pepper, and 0.5 teaspoon of the red pepper flakes.
- Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until just pink and slightly opaque. Remove shrimp from the pan and set aside on a plate.
- Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add minced garlic and the remaining 1 teaspoon of red pepper flakes. Sauté for 1 minute until the garlic is fragrant but not browned.
- Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer for 2-3 minutes until the liquid reduces by half.
- Stir in the crushed tomatoes, dried oregano, and the remaining 1/2 teaspoon of salt. Bring to a gentle simmer and cook for 10-12 minutes until the sauce has thickened slightly.
- Add the cooked linguine, seared shrimp, and any accumulated juices back into the skillet. Pour in the reserved pasta water.
- Toss everything together over medium heat for 2 minutes, allowing the pasta to finish cooking in the sauce and the shrimp to heat through.
- Remove from heat, stir in the fresh parsley, and serve immediately with additional red pepper flakes if desired.
