Spicy Shrimp Fra Diavolo Pasta

A bowl of pasta with serious heat and tender shrimp can turn an ordinary dinner into something special. Spicy Shrimp Fra Diavolo Pasta brings linguine together with a bold tomato sauce, garlic, herbs, and a generous kick of red pepper.

The sauce gets its deeper tomato flavor from fire roasted crushed tomatoes, while white wine, oregano, basil, and parsley keep it savory and fresh.

Plan on about 40 minutes from prep to serving, with most of the cooking happening in one skillet. If you enjoy seafood pasta, Creamy Lemon Shrimp Pasta offers a brighter, creamy option for another night.

I like using a wide skillet here because it gives the sauce room to simmer and makes it easier to stir the shrimp back in at the end.

Serve it with warm bread, a crisp salad, or grilled vegetables. You can also adjust the red pepper to suit the people at your table.

Why You’ll Love This Spicy Shrimp Fra Diavolo Pasta

• Bold heat: Red pepper flakes bring a lively kick that you can adjust to taste.
• Tender shrimp: The shrimp cook quickly and return to the pan just long enough to warm through.
• Rich tomato sauce: Fire roasted tomatoes, wine, garlic, and herbs build deep flavor without a long simmer.
• One skillet: The sauce and shrimp come together in the same pan, keeping cleanup simple.

Ingredients You’ll Need

These ingredients make a spicy tomato sauce that clings to linguine and coats each piece of shrimp.

• Shrimp: 1 pound, peeled and deveined, for the tender seafood base.
• Fire roasted crushed tomatoes: 14 ounces, for a smoky, rich sauce.
• Olive oil: 2 tablespoons, divided between seasoning the shrimp and cooking the sauce.
• Red pepper flakes: 2 teaspoons, for the signature heat; use less for a milder dish.
• Salt: 1 teaspoon, to season the shrimp.
• Diced onion: ½ cup, for sweetness and body in the sauce.
• Garlic: 5 cloves, minced, for a savory base.
• Dried oregano: ½ teaspoon, for a warm herbal note.
• White wine: ½ cup, to deglaze the pan and add brightness.
• Ground black pepper: ½ teaspoon, for gentle warmth.
• Fresh basil: 2 tablespoons, thinly sliced, for a fragrant finish.
• Fresh parsley: 2 tablespoons, chopped, for freshness.
• Linguine: 8 ounces, cooked according to the package directions.
• Red peppers: Thinly sliced, optional, for extra heat and garnish.

Step by Step Instructions

1. Season the shrimp: Toss the shrimp with 1 tablespoon of olive oil, the red pepper flakes, and salt. Heat a large skillet over high heat and cook the shrimp for 2 minutes, then turn and cook for 1 minute more. Transfer them to a plate.
2. Soften the onion: Add the remaining tablespoon of olive oil to the skillet and lower the heat to medium. Cook the onion for about 8 minutes, stirring occasionally, until soft. Add the garlic and cook for 1 minute.
3. Build the sauce: Pour in the white wine and scrape the browned bits from the bottom of the skillet. Stir in the black pepper, oregano, and crushed tomatoes, then simmer uncovered over medium low heat for 10 minutes.
4. Cook the linguine: While the sauce simmers, cook the linguine according to the package directions. Drain it and keep it nearby for serving.
5. Finish and serve: Stir the shrimp and any juices from the plate into the sauce. Add the basil and parsley, then serve over the linguine. Top with thinly sliced red peppers if you’d like extra heat.

Recipe Tips

• Watch the shrimp: Cook them just until opaque and curled. They’ll warm again in the sauce, so leaving them in the skillet too long can make them tough.
• Scrape the skillet: Stir the wine around the pan to loosen the browned bits; they add savory flavor to the sauce.
• Simmer uncovered: Letting the tomato sauce simmer without a lid helps it thicken and cling to the pasta.
• Adjust the heat: Red pepper flakes can vary in strength, so start with less if you’re unsure and add more to taste.

Variations and Customization Ideas

• Change the pasta: Use spaghetti or fettuccine if you don’t have linguine.
• Make it milder: Reduce the red pepper flakes, then let each person add extra at the table.
• Skip the wine: Replace it with seafood stock or broth and scrape the skillet well.
• Try fresh tomatoes: Use peeled, chopped fresh tomatoes cooked down until soft if fire roasted tomatoes aren’t available.
• Add vegetables: Stir in grilled vegetables or sautéed zucchini just before serving.

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Serving Suggestions

• Crusty bread: Serve warm bread alongside the pasta to catch the spicy tomato sauce.
• Simple salad: Add a crisp green salad with a light vinaigrette to balance the rich sauce.
• Grilled vegetables: Zucchini, peppers, or asparagus make an easy side.
• More pasta night ideas: Easy Ravioli Sauce is another cozy tomato based dinner to keep in your rotation.

How to Store and Reheat

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 3 days. Keep the pasta separate if you can, so it doesn’t soak up all the sauce.

Freezing is possible, but the shrimp may lose some of their tender texture after thawing. For the best results, enjoy the dish fresh or refrigerated.

Reheat the sauce gently in a skillet over low heat, adding a splash of water or broth if it has thickened. Stir in the shrimp just long enough to warm them through, and don’t leave cooked seafood at room temperature for more than 2 hours.

Recipe FAQ’s

How spicy is shrimp fra diavolo?

The red pepper flakes give the sauce a noticeable kick, but you can adjust the amount. Start with less for a milder sauce and add more to taste.

Can I make shrimp fra diavolo without wine?

Yes. Use seafood stock or broth in place of the white wine. Scrape the skillet as you pour it in to lift the browned bits into the sauce.

What pasta goes well with shrimp fra diavolo?

Linguine is a good choice because it holds the tomato sauce well. Spaghetti or fettuccine also work.

Spicy Shrimp Fra Diavolo Pasta pairs tender shrimp and linguine with a fiery tomato sauce that comes together without a long simmer. Serve it with bread, salad, or vegetables, and adjust the pepper to make the heat your own.

For another filled pasta dinner with tomato and herbs, try Creamy Tomato Tortelloni with Spinach. Make this shrimp pasta your own with a little less heat, a different noodle, or your favorite side.

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