Shrimp Fra Diavolo

This Shrimp Fra Diavolo has tender shrimp in a spicy white wine and tomato-based sauce. Served with linguine or other pasta of choice for a satisfying and filling meal.

    

This post has been updated since its original publication on April 2015 with new images and added content.

One of my favorite Italian dine-out dishes is Shrimp Fra Diavolo. The abundance of pasta, tender shrimp, and spicy tomato sauce are truly my idea of dreamy. And when it is accompanied by garlicky garlic bread—YUM! one of the best pasta dinners ever!

Every time I order Shrimp Fra Diavolo, I feel that I should make it more at home. It’s more economical, especially these days, and it’s so easy to do. Pasta and tomato sauce are pretty inexpensive, so I’m basically paying in inflated price for a handful of shrimp when dining out. Making it at home allows me to add as many shrimp as I want. And I can tailor the spice level to my preference. This dish has light-medium amount of heat.

Recipe highlights:

• First, bring a large pot of water to a boil. Cook linguine according to package directions.
• Sauté olive oil, anchovy paste, and red pepper flakes.
• Add onion. Cook for 2 minutes. Add garlic.

• Next, pour in wine. Cook 1 minute. Add tomato sauce and simmer for 15 minutes.
• Submerge and cook shrimp in sauce. Add 2/3 of the basil.
• Add cooked linguine. Toss to combine. Garnish with the remaining basil.
• See recipe card for detailed instructions.

Can anchovies be left out?

Since you are the chef, you can do what you want and leave out anchovies if desired. But the answer is NO. Do not omit the anchovy paste! It will not taste fishy. In fact, you won’t even know it’s there…I promise. What it does is provide umami and enhance the depth of flavor.

I love that this meal that can come together in about 30 minutes. It never fails to fill me up and make me happy. However, I have one word of advice while eating Shrimp Fra Diavolo—avoid splashing yourself in the eye at all cost!

I got sauce in my eye once at a restaurant and thought I was going to go blind! Don’t even ask me know how in the world it happened. Never in my decades of eating pasta have I ever experienced such a thing! And with my luck, it had to happen when I was eating a spicy sauce.

I had to go the the ladies room (which I avoid as much as humanly possible) to wash the spicy sauce out of my eye. It was bloodshot and teary when I returned to the table, but it did not prevent me from enjoying the rest of my meal—a girl has got to eat!

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• This 3.5 quart sauté pan is stainless steel and has a lifetime warranty.
• I have this over the sink colander. I love that it prevents the food from coming in contact with the sink floor.
• These tongs with silicone tips are on my to-get list. Silicone is more gentle on soft food than stainless steel tips.
• Anchovy paste or anchovy fillet for great depth of flavor.
• 11-inch skillet with lid—this one is a healthy stoneware and has a woodgrain bakelite handle.

YOU MIGHT ALSO LIKE THESE RECIPES

Chicken and Shrimp Mozambique with Fried Potato	Easy Jerk Linguine Alfredo with Shrimp
Chopped Clams and Linguine in Wine Sauce	Seafood Lasagna

Shrimp Fra Diavolo

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Italian Courses:Main Dish Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 27 minutesTotal time: 37 minutesServings:2 Servings

Description

This Shrimp Fra Diavolo has tender shrimp in a spicy white wine and tomato-based sauce. Served with linguine or other pasta of choice for a satisfying and filling meal.

Ingredients

• 10-12 (or 2/3 to 3/4 pound) 16/20 count shrimp, peeled, deveined, tails on
• 8 oz. uncooked linguine or pasta of choice
• 1 tbsp. extra virgin olive oil
• 1 1/2 tsp. anchovy paste or 3 fillets
• 1/2 tsp. red pepper flakes (this give just a little bit of warmth, add more for more heat)
• 2 teaspoons chopped garlic
• 1 cup chopped onion
• 1/2 cup dry white wine
• 1 can (28 oz.) crushed tomatoes
• 3/4 tsp. salt
• 1/4 tsp black pepper
• 3 tbsp. chopped basil (divided)

Instructions

1. Boil a large pot of water for cooking. Cook linguine until al dente according to package direction while the sauce simmers.
2. Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes. Cook 1 minute. If using anchovy fillets, break them up gently with spatula while cooking. Cook 1 minute.
3. Add onion. Cook for 2 minutes, stirring frequently. Add garlic, continuing to stir.
4. Add wine and cook for 1 minute. Add tomato sauce, salt, and black pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
5. Increase heat to medium. Submerge shrimp in sauce cook for 2 minutes. Add 2 tablespoons basil and cook for 1 minute or until the shrimp are pink and opaque throughout.
6. Add drained linguine to sauce, stirring to incorporate. Adjust seasoning to taste. Garnish with the remaining 1 tablespoon basil.
7. Makes 2 hearty main course servings or 3 smaller servings.

Note:

• This recipe can easily be doubled to serve four.
• I like to use 16/20 count size shrimp, but you can use an equivalent weight amount another size.
• For a non-alcoholic version, use seafood broth, vegetable broth, or chicken broth instead of wine.

Keywords:Shrimp Fra Diavolo, Shrimp and Linguine, Fra Diavolo, Shrimp Pasta Dish

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.