Enjoy a bold, spicy Italian‑American classic: Shrimp Fra Diavolo served over linguini. This flavorful seafood pasta balances the sweetness of shrimp with a bright, garlicky tomato sauce and a touch of heat—an easy, satisfying dinner that comes together quickly on busy weeknights.
Linguini and Shrimp Fra Diavolo
Shrimp Fra Diavolo is perfect for seafood lovers who enjoy a little heat. This version blends tender shrimp with a robust crushed tomato sauce flavored with garlic, crushed red pepper, capers and fresh herbs. It pairs beautifully with linguini, but you can use your favorite pasta or a low‑carb alternative. The recipe is straightforward and ready in about 30 minutes, making it ideal for weeknight meals or an impressive, quick dinner for guests.
What is Shrimp Fra Diavolo
Fra Diavolo literally means “Brother Devil” in Italian and refers to the spicy character of the sauce. Shrimp Fra Diavolo is an Italian‑American dish in which shrimp are briefly sautéed, then simmered in a bright, zesty tomato sauce spiked with red pepper flakes. The result is a lively, slightly fiery sauce that complements the natural sweetness of the shrimp. You can easily adjust the heat level by increasing or reducing the crushed red pepper to suit your taste.
How to Make
This recipe requires only a few basic tools: a large pot for the pasta and a heavy skillet for the sauce. Start by bringing salted water to a boil for the linguini. While the water heats, sauté garlic in olive oil, then add shrimp just long enough to brown them—not to fully cook—so they stay tender. Remove the shrimp, build the sauce with onions, celery and crushed tomatoes, season with crushed red pepper and salt, and simmer briefly. Return the shrimp to the pan at the end so they finish cooking in the sauce. Toss the sauce with cooked linguini and finish with fresh basil and a grind of black pepper. Serve immediately with grated Parmesan on the side if desired.
Variations and Substitutions
- Adjust the spice: Increase crushed red pepper for more heat or reduce it for a milder sauce. You can also use a pinch of cayenne or a dash of hot sauce in place of red pepper flakes.
- Other seafood: Swap the shrimp for scallops, mussels, clams or chunks of lobster for a different seafood profile. Mixed seafood works well, too.
- Herbs: Fresh basil adds sweet, aromatic notes; parsley or oregano are great alternatives if you prefer them.
- Pasta choices: Linguini is classic, but spaghetti, fettuccine, or short shapes like penne work perfectly. Use whole wheat or gluten‑free pasta if preferred.
- Low‑carb option: Serve the sauce and shrimp over roasted vegetables or spaghetti squash for a lower‑carb meal.
- Make it richer: Stir in a splash of white wine when you add the crushed tomatoes, or finish with a tablespoon of butter for a silkier sauce.
Ingredients
- 12 ounces linguini, spaghetti, or pasta of choice (wheat or gluten‑free)
- Kosher salt and freshly ground black pepper, to taste
- 3 teaspoons extra virgin olive oil
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 6–7 cloves garlic, peeled and lightly smashed
- 1/4 cup celery, finely chopped
- 1/2 cup chopped onion
- 35 ounces crushed tomatoes
- 1 1/2 teaspoons crushed red pepper flakes, or to taste
- 1 tablespoon capers, drained
- 8 fresh basil leaves, rolled and sliced thin
Instructions
- Bring a large pot of water to a rolling boil and salt generously. Cook the pasta according to package directions until al dente, then reserve a cup of pasta water and drain the pasta.
- While the water heats, warm 2 teaspoons of olive oil in a large heavy skillet over medium heat. Add the smashed garlic and sauté until fragrant and lightly golden, about 1 minute—avoid burning.
- Add the shrimp to the skillet and cook 2–3 minutes, just until they begin to brown but are not fully cooked through. Season with salt. Transfer the shrimp to a plate and keep the garlic in the pan.
- Pour the remaining teaspoon of olive oil into the skillet. Add the chopped celery and onion and cook 2 minutes, stirring occasionally, until softened.
- Stir in the crushed tomatoes, crushed red pepper and additional salt to taste. Bring to a gentle simmer, reduce the heat, and let the sauce cook for 8–10 minutes so flavors meld. If the sauce thickens too much, add a splash of reserved pasta water.
- Return the shrimp to the skillet and simmer 1–2 minutes more, until the shrimp are just cooked through. Remove from heat and stir in the drained capers and sliced fresh basil.
- Toss the linguini with the sauce, or serve the sauce spooned over pasta in bowls. Finish with a grind of fresh black pepper and offer grated Parmesan on the side, if desired.
Serving Suggestions and Tips
Serve Shrimp Fra Diavolo with a simple green salad and crusty bread to soak up the sauce. For brighter flavor, add a squeeze of lemon at the end. If you prefer a deeper sauce, simmer a few extra minutes; for a lighter finish, stir in a tablespoon of extra virgin olive oil or a pat of butter just before serving. Leftovers keep well in the refrigerator for 2 days—reheat gently to avoid overcooking the shrimp.
Nutrition Snapshot
- Yield: 6 servings
- Serving size: about 2 cups
- Calories: approximately 385 kcal per serving
- Carbohydrates: ~56 g, Protein: ~29.5 g, Fat: ~5 g
- Fiber: ~10 g, Sugar: ~9.5 g, Sodium: ~570 mg (values approximate)
More Shrimp Recipe Ideas
- Air fryer shrimp for a fast, crispy option
- Shrimp scampi with broccoli and orzo for a bright, garlicky meal
- Blackened shrimp and grits for Southern‑inspired comfort
- Shrimp and asparagus pasta for a spring‑forward plate
- Shrimp Parmesan for a hearty sandwich or dinner
