Recipes › Seafood › Shrimp Fra Diavolo Recipe

Shrimp Fra Diavolo Recipe

Recipe by Pedro M. A. Neves

Shrimp Fra Diavolo is a classic Italian-American seafood pasta dish featuring tender shrimp in a vibrant, spicy tomato sauce infused with garlic, red pepper flakes, and fresh herbs. The name means 'shrimp in the devil's way,' referring to the fiery heat that defines this iconic preparation. This restaurant-quality dish comes together in under 30 minutes, making it ideal for weeknight dinners or elegant entertaining.

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 1 pound (450g) spaghetti or linguine
• 6 cloves garlic, thinly sliced
• 1 can (28 ounces/800g) whole San Marzano tomatoes
• 3 tablespoons (45ml) extra-virgin olive oil
• 1.5 teaspoons (7.5ml) red pepper flakes, or to taste
• 0.25 cup (60ml) dry white wine
• 1 teaspoon (5g) kosher salt
• 0.5 teaspoon (2.5g) black pepper
• 0.25 cup (15g) fresh flat-leaf parsley, chopped
• 0.5 teaspoon (2.5g) dried oregano
• Zest of 1 lemon
• 2 tablespoons (30g) unsalted butter

Instructions

1. Bring a large pot of salted water to a rolling boil and add pasta, cooking to al dente according to package directions; reserve 1 cup (240ml) pasta water before draining.

2. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering, then add sliced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant.

3. Increase heat to medium-high and add white wine to the skillet, scraping up any browned bits from the pan bottom; simmer for 2 minutes to reduce slightly.

4. Crush canned tomatoes by hand and add them with their juices to the skillet; stir in oregano, salt, and black pepper; bring to a simmer.

5. Once sauce simmers, add shrimp in a single layer and cook for 2-3 minutes until they begin to turn pink on the bottom, then stir and continue cooking for another 1-2 minutes until pink throughout.

6. Remove from heat and stir in butter until melted and incorporated, then add lemon zest and fresh parsley, tasting and adjusting seasoning as needed.

7. Divide cooked pasta among four bowls or plates and ladle shrimp and sauce over the top, adding a splash of reserved pasta water if the sauce seems too thick.

Substitutions

• Substitute shrimp with sea scallops (adjust cooking time to 3-4 minutes total) for a variation
• Use red pepper powder or cayenne pepper (start with 0.75 teaspoon) if whole red pepper flakes are unavailable
• Replace white wine with vegetable broth to make the dish alcohol-free without sacrificing depth
• Use fresh diced tomatoes or crushed fire-roasted tomatoes instead of San Marzano canned tomatoes

Tips

• Do not overcook the shrimp—they continue cooking slightly after removal from heat and become tough and rubbery if overdone; they should turn opaque and curl slightly
• Reserve pasta water before draining; the starch-rich water helps emulsify the sauce and can loosen it if it becomes too concentrated
• For a less spicy version, reduce red pepper flakes to 0.5 teaspoon or remove the seeds from fresh chili peppers instead of using dried flakes
• Serve immediately over hot pasta as the shrimp continue to cool and can become chewy if left standing

Fra Diavolo originates from Italian-American cuisine, particularly in the Italian communities of New York and New England, rather than Italy itself. The dish reflects Italian immigration traditions and became a staple in Italian-American restaurants, representing a fusion of Italian technique and American ingredient availability, though modern Italian chefs have embraced and adapted the preparation.

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