Shrimp Fra Diavolo

Shrimp Fra Diavolo is the kind of dish that takes simple ingredients and turns them into something fiery, sensual, and unmistakably Italian-American.

Built on a foundation of garlic, onions, wine, and crushed tomatoes, this sauce carries a bold heat that isn’t overpowering—it’s warm, spirited, and beautifully balanced. The shrimp simmer just long enough to absorb the spicy, aromatic flavors, staying tender and succulent.

Tossed with al dente linguine and finished with fresh basil, this dish feels like a celebration: rustic yet refined, comforting yet dramatic, perfect for nights when you want a dinner that wakes up every sense.

Why People Will Love Shrimp Fra Diavolo

It delivers bold, vibrant flavor — the perfect harmony of garlic, wine, tomatoes, and spice, all wrapped around tender shrimp and silky pasta.

The heat is addictive, not overwhelming, giving each bite a slow-building warmth that makes the dish feel alive and full of character.

Anchovy paste adds a hidden depth that elevates the sauce with savory richness without ever tasting “fishy”—a true chef’s secret.

It feels luxurious but cooks quickly, giving you restaurant-level flavor in under 30 minutes.

Fresh basil and quality olive oil brighten the entire dish, balancing the fiery sauce with freshness and aroma.

It’s a sensory experience—the aroma, the heat, the sweetness of the tomatoes, the brininess of seafood—all coming together in one unforgettable bite.

It brings comfort and excitement at the same time, making it just as perfect for a weeknight dinner as it is for a date-night meal.

Key Ingredients

Shrimp — plump, sweet, and briny, they absorb the spicy tomato sauce and become the star of every bite.

Anchovy paste — the quiet powerhouse that melts into the oil, adding savory depth and a restaurant-level umami foundation.

Red pepper flakes — the signature “diavolo” heat, bringing warmth, energy, and a slow-burn intensity to the sauce.

Garlic and onion — the aromatic backbone, building layers of sweetness and richness as they sauté in olive oil.

Dry white wine — brightens the sauce with acidity and sophistication, lifting the tomatoes and balancing the spice.

Crushed tomatoes — the heart of the dish, simmering down into a bold, velvety sauce that clings beautifully to pasta.

Fresh basil — a fragrant, herbal finish that cuts through the heat and enriches each forkful with freshness.

Expert Tips:

Bloom the anchovy and pepper flakes in oil

Allowing the anchovy paste and red pepper flakes to sizzle briefly in olive oil builds an intensely flavored base. This step unlocks savory depth and releases the natural oils from the spices, creating a more powerful, aromatic sauce.

Sauté onions before adding garlic

Onions need time to soften and sweeten, while garlic burns fast. Cooking them in this order ensures a smooth, layered flavor instead of harsh bitterness.

Use wine to deglaze properly

After adding the white wine, scrape the bottom of the pan to release browned bits—this adds both complexity and richness to the sauce. Let the wine reduce slightly for a cleaner, more concentrated flavor.

Simmer the tomatoes covered

Covering the pan during the simmer phase helps the crushed tomatoes cook down evenly and allows the flavors to meld without reducing too quickly. This produces a deeper, rounder tomato base.

Add shrimp at the last minute

Shrimp cook in just 2–3 minutes. Overcooking will make them rubbery. Add them only when the sauce is ready, and remove from heat as soon as they turn pink and opaque.

Toss the pasta directly in the sauce

Combining the pasta and sauce in the pan helps the linguine absorb the spicy tomato flavor and coats every strand, creating a unified, restaurant-quality dish.

How to make Shrimp Fra Diavolo

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

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 1 minute. If using anchovy fillets, break them up gently with spatula while cooking. Cook 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 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 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.

Important Notes When Making Shrimp Fra Diavolo

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The heat level is fully customizable

Fra Diavolo is traditionally spicy, but the dish should never overpower the natural sweetness of the shrimp. Adjust red pepper flakes carefully—adding early for deeper heat or adding later for a sharper kick.

Anchovy paste is a flavor builder, not a flavor changer

It dissolves completely into the oil, enriching the sauce with savory depth. Even people who dislike anchovies will never detect them, yet the sauce would feel less complete without their umami backbone.

Use high-quality crushed tomatoes for the best result

Since the sauce is simple, the tomatoes you select make a major difference. A good Italian crushed tomato (like San Marzano–style) gives sweeter, rounder flavor with less bitterness.

Shrimp size affects timing

If using smaller shrimp, reduce cooking time accordingly. Overcooked shrimp toughen quickly—pull them off heat the moment they turn opaque and curl into a loose “C,” not a tight ring.

Fresh basil should always be added at the end

Adding basil too early dulls its brightness. Finishing the dish with fresh basil preserves its aroma and gives the spicy sauce a fresh, herbal lift.

Salt gradually and taste often

The sauce contains anchovy, pasta water (if used), and tomatoes—all of which have their own salinity. Season only after the sauce has fully reduced to avoid oversalting.

How to Enjoy Shrimp Fra Diavolo After Cooking:

Let the flavors settle for 2–3 minutes before serving

Freshly cooked shrimp and hot tomato sauce can be aggressive on the palate. Allowing the pan to rest briefly helps the heat mellow, the aromatics deepen, and the pasta absorb the final layer of flavor.

Twirl the pasta through the sauce before plating

Fra Diavolo shines when every strand of linguine is coated. Tossing thoroughly ensures even spice distribution and guarantees each bite delivers the perfect balance of heat, acidity, and savory richness.

Serve it in warm bowls

Heat your serving bowls with hot water or in a low oven. Warm bowls protect the delicate shrimp from cooling too fast and keep the sauce silky instead of thickening prematurely.

Top with fresh basil at the very last moment

Adding basil just before eating unlocks its fragrance. The contrast of the cool, bright herb against the spicy, steaming sauce lifts the whole dish.

Finish with a drizzle of extra virgin olive oil

A few drops of good olive oil add fruitiness and roundness that soften the heat and make the sauce feel luxurious.

Pair with something that refreshes the palate

Excellent companions include:

a chilled white wine (Pinot Grigio, Sauvignon Blanc, Vermentino)
sparkling water with lemon
crusty bread to balance the intensity

Savor the shrimp individually

Enjoy each shrimp with a bit of pasta and sauce. The sweet, briny seafood balances the spicy tomato base—this contrast is the essence of Fra Diavolo.

Embrace the heat, but adjust if needed

If the spice builds too quickly, a bite of bread or a sip of wine resets the palate so you can keep appreciating the flavors without overwhelming heat.

Nutrition Information:

Values are per serving; recipe yields 2 large or 3 smaller servings. This estimate is based on pasta, shrimp, olive oil, crushed tomatoes, and aromatics.

Frequently Asked Questions:

Can I make Shrimp Fra Diavolo less spicy without losing flavor?

Yes. Reduce the red pepper flakes to ¼ teaspoon and bloom them in the oil for a shorter time.
You can also add a small pinch of sugar or an extra tablespoon of olive oil to soften the heat while keeping the deep aromatic flavor.

Do I have to use anchovy paste, or can I skip it?

You can skip it, but anchovy paste is highly recommended.
It melts into the oil and adds a rich umami base without tasting “fishy.”
If you substitute, use:

½ teaspoon fish sauce, or
1 tablespoon grated Parmesan added at the end.
But anchovy paste gives the most authentic depth.

Can I use a different type of pasta besides linguine?

Absolutely. Great options include:

spaghetti
fettuccine
bucatini
penne (for more sauce cling)
As long as the pasta holds sauce well, it works beautifully with Fra Diavolo.

Why do we add the shrimp at the very end?

Shrimp cook extremely fast—usually 2 to 3 minutes.
Adding them too early makes them rubbery and tough.
Adding them last ensures they stay tender, plump, and perfectly juicy.

Can I make the sauce ahead of time?

Yes. The sauce (without shrimp) can be:

refrigerated for 3–4 days, or
frozen for up to 3 months.
When reheating, simmer gently and add the raw shrimp at the very end so they cook fresh and remain tender.

How do I keep the sauce from tasting too acidic after adding the crushed tomatoes?

Simmer the sauce covered for the full 15 minutes to allow the tomatoes to mellow and sweeten naturally.
If it still feels sharp, add 1 teaspoon of butter or a pinch of sugar at the end—both soften acidity without masking flavor.

When should I salt the sauce to avoid it becoming overly salty?

Wait until after the sauce has reduced and the anchovy paste has dissolved completely.
Anchovies naturally contain salt, and reduction concentrates flavors—seasoning too early can easily lead to oversalting.

How do I prevent the garlic from burning during the sauté stage?

Add it after the onions soften and after the anchovy flakes dissolve in the oil.
Garlic burns in seconds, and burnt garlic makes the whole dish bitter.
If your pan runs hot, lower the heat before adding it.

Should the shrimp be added raw or partially cooked?

Always add raw shrimp directly to the simmering sauce.
Partially or fully cooked shrimp will overcook instantly when reheated.
Raw shrimp absorb flavor better and cook evenly in just 2–3 minutes.

How do I make the sauce cling better to the pasta?

Two key steps:

Add the pasta directly into the pan with the sauce (never serve sauce on top).
Add a splash of starchy pasta water if the sauce needs help binding.
This emulsifies the sauce, coats the linguine beautifully, and gives that restaurant-style silkiness.