In Good FlavorThis 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 is truly dreamy. And when it is accompanied by garlicky garlic bread—YUM! one of the best pasta dinners ever!
Whenever I order Shrimp Fra Diavolo, I feel 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 an 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 a 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 for 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 the 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 costs!
I got sauce in my eye once at a restaurant and thought I was going to go blind! Don’t even ask me 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 to 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.
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Shrimp Fra Diavolo
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
Instructions
- Boil a large pot of water for cooking. Cook linguine until al dente according to package direction while the sauce simmers.
- Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes. Cook for 1 minute. If using anchovy fillets, break them up gently with a spatula while cooking. Cook for 1 minute.
- Add onion. Cook for 2 minutes, stirring frequently. Add garlic, continuing to stir.
- 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.
- Increase heat to medium. Submerge shrimp in sauce and cook for 2 minutes. Add 2 tablespoons basil and cook for 1 minute or until the shrimp are pink and opaque throughout.
- Add drained linguine to the sauce, stirring to incorporate. Adjust seasoning to taste. Garnish with the remaining 1 tablespoon basil.
- Makes 2 hearty main course servings or 3 smaller servings.
Notes:
- This recipe can easily be doubled to serve four.
- I like to use 16/20-count shrimp, but you can use an equivalent weight amount in another size.
- For a non-alcoholic version, use seafood, vegetable, or chicken broth instead of wine.
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I always order shrimp fra diavolo out too. Thank you for this wonderful recipe because I will make it at home now AND I can add extra shrimp! Yay!
This looks absolutely delicious – I love the bit of spice and the anchovy! My husband would like this too, except whenever I use anchovies, I never mention they're in the dish. He 'thinks' he doesn't like anchovies, but every time I use them in a recipe, he loves the dish… go figure 😉
I am pleased to know that you are also a Shrimp Fra Diavolo lover, Karrie. If I see it on the menu, I need not look any further! But making it at home has huge advantages and adding all the shrimp you want is the main one.
Haha! I'm guilty of withholding info too! I have picky adults in my life, and I believe what they don't know won't hurt them. I try not to reveal the whole ingredient list until after they tried the food first.
This is a mean pasta dish! I love it. And you are so right, making it at home allows you to tailor the spice level and the number of shrimp to use. In my case, lots and lots of shrimp! So glad we connected.
This dish looks absolutely delicious Thao. I love shrimp and your post is reminding me that I need to eat it more often (my shrimp addict kitty would agree).
Looks amazing Thao! Would make an amazing weeknight meal!
Thank you, Suzy! I agree with your shrimp count—my whole meal can be ruined when I get less shrimp than expected. (I am still thinking about your amazing seafood paella by the way.) I am so glad to have found your blog!
Thanks, Lynn! And not only is your kitty intelligent, but he also has a discerning taste. I hope you both have some shrimp soon 🙂
Thanks, Christin! It is certainly fuss free and great when you're on a tight schedule.
This is such a beautiful pasta dish! I love that it comes together in less than 30 minutes – so perfect for weeknights!
Thank you Kelly. I plan to treat myself to more homemade shrimp Fra Diavolo in between restaurant visits. It practically takes no time to make.
Your Shrimp dish look delicious, we would just love it. Thanks so much for sharing with Full Plate Thursday this week and have a great weekend.
Come Back Soon!
Miz Helen
I love a great shrimp dish, and this one appears to have plenty of flavor! 🙂
Thank you, Miz Helen! Have a great week!
Thank you, Marcie!
Shrimp Fra Diavolo (or Diablo) is one of my favorites too! And you are sooo right, so much better and cheaper to make at home! Your version looks wonderful ♡ Cheers and thanks for sharing
Thank you, Cheyanne! It's always a good feeling to hear that someone loves something as much as you do!
Yum!!! Wow Thao, these look amazing! I just actually bought some shrimp and was looking for something to do with it… I can't wait to make this!!
Thanks Jackie! Shrimp Fra Diavolo is the way to go!I hope you'll try it out!
Whenever I see diavolo on a menu I always order it! Maybe it says something about my devilish personality, but I’d like to think it’s because I love all things spicy! Especially when shrimp are involved!
Lol! Me too. As a matter of fact, my family went out for dinner last night. My daughter and I shared a Shrimp Fra Diavolo (and a lobster ravioli). It’s such a perfect dish.