Spicy shrimp and pasta is a quick, flavor-packed dinner that's ready in about 30 minutes. Tender shrimp are simmered in a bold, garlicky tomato sauce with just the right amount of heat - easy to dial up or down to suit your taste. Inspired by the Italian-American classic shrimp fra diavolo, this version delivers all the rich flavor with simple steps you can make on any weeknight. Serve with your favorite pasta for a dish that feels like restaurant fare, right from your own kitchen.
Shrimp Fra Diavolo is shrimp cooked in a zesty, tomato-based sauce with wine, garlic, and herbs-its name may sound Italian, but it's actually an Italian-American creation. The heat level is totally up to you. I start with ¼ teaspoon of crushed red pepper flakes (also called pizza pepper) for four servings-just enough to make my wimpy nose run. Toss in quick-cooking shrimp and dinner is done!
Jump to:
- Why You'll Love Spicy Shrimp and Pasta
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Spicy Shrimp and Pasta
- Serving Suggestions
- Recipe FAQs
- More Delicious Seafood Recipes
- ⭐️Did You Make This Recipe?
- 📖 Recipe
- Serving Shrimp Fra Diavolo
- Recipe FAQs
- More Delicious Seafood Recipes
- ⭐️Did you Make This Recipe?
- 📖 Recipe
- 💬 Comments
Why You'll Love Spicy Shrimp and Pasta
- Everyone loves shrimp - Tender, juicy, and America's favorite seafood.
- Freezer-friendly - Works perfectly with thawed frozen shrimp for convenience.
- Quick and simple - Ready in minutes with pantry-friendly ingredients.
- Bold, garlicky heat - A vibrant tomato sauce with just the right amount of spice.
Ingredients You'll Need
- Shrimp - Wild shrimp have the best flavor and texture. Look for peeled and deveined to save time, or buy peel-on shrimp and clean them yourself to save a little money.
Olive oil - Extra virgin olive oil adds richness and complements the bold flavors of the sauce.
Onion - Brown, yellow, or white onions all work well - use what you have on hand.
Garlic - Fresh cloves give the best flavor, but garlic paste from a tube works as a quick shortcut.
Wine - A splash of dry white wine is traditional, though a dry red works too. Avoid sweet wines.
Tomatoes - Crushed canned tomatoes form the base of the sauce. Fire-roasted tomatoes add a subtle smoky depth.
Herbs - Dried oregano for a classic backbone; fresh basil stirred in at the end for brightness (plus extra to garnish).
Spice - Crushed red pepper flakes give the dish its signature kick. Start with a little and adjust to your heat preference.
Parmesan cheese - Grated Parmigiano-Reggiano is optional but delicious. Omit for a dairy-free dish.
Please see the recipe card for measurements.
For more information on buying shrimp, check out this Sustainable Shrimp Guide from Seafood Watch and read this post from the Marine Stewardship Council.
Chef's Tip: How much shrimp do I buy? Buy 4-6 ounces per person or 1 - 1 ½ pounds for 4 servings. Smaller shrimp will cook more quickly. If the shrimp are already peeled and deveined (cleaned), the prep time is faster. If they are shell on, peel and devein the shrimp before cooking. Buying the peel-on is actually a better option (if you don't mind a few minutes of cleaning them) because the shells protect the fragile flesh.
Substitutions and Variations
- With Parmesan (optional) - While traditional Italians would never finish seafood with cheese, a sprinkle of freshly grated Parmigiano-Reggiano adds a rich, salty finish. Skip the pre-grated "green can" for the best flavor.
- Gluten-free - Serve over gluten-free brown rice pasta for a classic feel without the wheat.
- Grain-free - Try zucchini noodles or tender steamed kale ribbons for a lighter, low-carb base.
- Dairy-free - Simply omit the Parmesan.
- Polenta - Creamy polenta makes a hearty, comforting base that pairs beautifully with the spicy tomato sauce.
If you like shrimp and pasta, you might enjoy this white wine shrimp pasta recipe as well.
Chef's Tip: Quick thaw technique for frozen shrimp. Seal frozen shrimp in a plastic bag and press out the air. Place the bag in cold water, changing the water every 30 minutes. Depending on the size, shrimp should thaw in an hour or less. Shrimp are highly perishable, so cook them within 24 hours of purchase or thawing.
How to Make Spicy Shrimp and Pasta
First get your water boiling for the pasta.
It's as simple making the sauce, simmering for flavors to blend, then adding shrimp and cooking for a few more minutes until they turn pink. So easy! Shrimp cook quickly so don't over cook them. You want tender not rubbery shrimp for your spicy shrimp and pasta.
Serving Suggestions
- With Parmesan (optional) - While traditional Italians would never finish seafood with cheese, a sprinkle of freshly grated Parmigiano-Reggiano adds a rich, salty finish. Skip the pre-grated "green can" for the best flavor.
- Gluten-free - Serve over gluten-free brown rice pasta for a classic feel without the wheat.
- Grain-free - Try zucchini noodles or tender steamed kale ribbons for a lighter, low-carb base.
- Dairy-free - Simply omit the Parmesan.
- Polenta - Creamy polenta makes a hearty, comforting base that pairs beautifully with the spicy tomato sauce.
Since shrimp are so easy and tasty, try my baked shrimp scampi too!
Recipe FAQs
Typically made with seafood, shrimp Fra Diavolo can be made with other seafood such as clams, mussels, chunks of mild white fish, small lobster tails, crab, or calamari (squid).
The best way to make Shrimp Fra Diavolo ahead of time is to make the sauce, cool, and refrigerate. When ready to enjoy, bring the sauce to a simmer and add raw shrimp to cook until pink, just a few quick minutes. For best results, do not make the whole dish ahead. Shrimp do not re-heat very well. It's better made fresh and super easy if your sauce is already made.
Serve this fiery Italian-American shrimp dish with a crusty roll and a side green salad tossed with homemade Italian dressing.
More Delicious Seafood Recipes
For another spicy shrimp dish try these jalapeno mint grilled shrimp or this Thai-inspired shrimp soup called Tom Yum.
⭐️Did You Make This Recipe?
If you make spicy shrimp and pasta, please comment, and let me know, I enjoy hearing from you and your comments help other readers. If you loved it, please give it a 5 star rating!
📖 Recipe
Spicy Shrimp and Pasta
Ingredients
- 1 ½ pounds large wild shrimp peeled and deveined
- 1 ½ tablespoons olive oil
- 1 large onion 1 ½ cups, chopped
- 3 large garlic cloves finely chopped
- ¾ cup wine, white or red optional, substitute vegetable or chicken broth
- 1 28 ounce can crushed tomatoes
- 2 tablespoons chopped fresh basil leaves plus extra for garnish if desired
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon crushed red pepper
- ¼ cup grated Parmigiano-Reggiano cheese skip for dairy-free
Instructions
- Heat a medium (3-4 quart) saute pan or large skillet over medium heat. Add the olive oil. When the oil is warm, add the chopped onion and cook until softened, about 3 minutes. If the onion starts to brown, turn the heat down to medium-low. Add the garlic and cook 1 minute. Add the wine and cook down halfway.
- Next, add the tomatoes, basil, oregano, peppers and salt. With the heat on medium, cook the tomatoes until bubbling. Turn the heat down to low and cover. Simmer for about 10 minutes to blend flavors. Add the shrimp in a single flat layer, cover and turn heat to medium low. Cook until shrimp turn pink, about 5 minutes. Timing will depend on the size of the shrimp. For large shrimp you may need to turn them over once. Serve hot garnished with extra basil leaves and a sprinkle of cheese if desired.
Notes
- Serve over pasta of choice (wheat, GF, grain-free).
- Serve over zucchini noodles or steamed kale ribbons. (do two bunches for 4 people)
- For dairy-free skip the Parmesan.
- If grains are ok, polenta is another delicious option.
Nutrition
If you are serving with pasta, get your water boiling first so everything is done at the same time and hot to serve.
Serving Shrimp Fra Diavolo
While traditional Italians would never, ever finish seafood with cheese (and probably look at you with horror), a little Parmesan sure adds a nice rich saltiness at the end. Skip the green can and get a chunk to grate fresh yourself.
- Instead of wheat pasta, serve over gluten-free brown rice pasta for GF.
- For grain-free, serve over zucchini noodles or steamed kale ribbons.
- For dairy-free skip the Parmesan.
- If grains are ok, polenta is another option.
Since shrimp are so easy and tasty, try my baked shrimp scampi too!
Recipe FAQs
Typically made with seafood, shrimp Fra Diavolo can be made with other seafood such as clams, mussels, chunks of mild white fish, small lobster tails, crab, or calamari (squid).
The best way to make Shrimp Fra Diavolo ahead of time is to make the sauce, cool, and refrigerate. When ready to enjoy, bring the sauce to a simmer and add raw shrimp to cook until pink, just a few quick minutes. For best results, do not make the whole dish ahead. Shrimp do not re-heat very well. It's better made fresh and super easy if your sauce is already made.
Serve this fiery Italian-American shrimp dish with a crusty roll and a side green salad tossed with homemade Italian dressing.
More Delicious Seafood Recipes
For another spicy shrimp dish try these jalapeno mint grilled shrimp or this Thai-inspired shrimp soup called Tom Yum.
⭐️Did you Make This Recipe?
If you make this recipe, please comment, and let me know, I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Spicy Shrimp and Pasta
Ingredients
- 1 ½ pounds large wild shrimp peeled and deveined
- 1 ½ tablespoons olive oil
- 1 large onion 1 ½ cups, chopped
- 3 large garlic cloves finely chopped
- ¾ cup wine, white or red optional, substitute vegetable or chicken broth
- 1 28 ounce can crushed tomatoes
- 2 tablespoons chopped fresh basil leaves plus extra for garnish if desired
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon crushed red pepper
- ¼ cup grated Parmigiano-Reggiano cheese skip for dairy-free
Instructions
- Heat a medium (3-4 quart) saute pan or large skillet over medium heat. Add the olive oil. When the oil is warm, add the chopped onion and cook until softened, about 3 minutes. If the onion starts to brown, turn the heat down to medium-low. Add the garlic and cook 1 minute. Add the wine and cook down halfway.
- Next, add the tomatoes, basil, oregano, peppers and salt. With the heat on medium, cook the tomatoes until bubbling. Turn the heat down to low and cover. Simmer for about 10 minutes to blend flavors. Add the shrimp in a single flat layer, cover and turn heat to medium low. Cook until shrimp turn pink, about 5 minutes. Timing will depend on the size of the shrimp. For large shrimp you may need to turn them over once. Serve hot garnished with extra basil leaves and a sprinkle of cheese if desired.
Notes
- Serve over pasta of choice (wheat, GF, grain-free).
- Serve over zucchini noodles or steamed kale ribbons. (do two bunches for 4 people)
- For dairy-free skip the Parmesan.
- If grains are ok, polenta is another delicious option.
Nutrition
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