Shrimp Fra Diavolo

Shrimp seared and simmered in a spicy tomato sauce with garlic, white wine, oregano and red pepper flakes, served over linguine. Serves 4.

Vegetarian with swapsDairy-freeHigh-proteinMediterraneanNo added sugar

Contains: shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings
  • Heat 🌶🌶 Medium
  • Level Easy

Updated

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Shrimp fra diavolo in spicy tomato sauce over linguine with parsley

Fra diavolo means brother devil, a nod to the fiery red pepper in the sauce. It is an Italian-American seafood classic: shrimp, or sometimes lobster, in a spicy garlic and tomato sauce over linguine.

Adjust the heat with the red pepper flakes, from a gentle warmth to truly devilish.

Instructions

  1. Sear the shrimp. Season the shrimp with salt. Heat 1 tablespoon oil in a large skillet over high heat and sear the shrimp 1 minute per side, until just pink. Move to a plate.
  2. Make the sauce. Lower the heat to medium, add the remaining oil, garlic and pepper flakes and cook 1 minute. Add the wine and simmer 1 minute, then the tomatoes and oregano. Simmer 12 to 15 minutes.
  3. Cook the pasta. Meanwhile, cook the linguine in salted water until al dente and drain, reserving a little pasta water.
  4. Finish. Return the shrimp to the sauce and simmer 2 minutes, until opaque. Toss with the linguine, adding pasta water if needed, and sprinkle with parsley.

Nutrition per serving (estimated)

750Calories
102 gCarbohydrates
8 gFiber
94 gNet carbs
52 gProtein
13 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinDairy-freeMediterraneanVegetarian with swapsNo added sugar

Tips

  • Searing the shrimp first and finishing them in the sauce keeps them tender.
  • Add a pinch of sugar if your tomatoes taste very acidic.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 3 days. The sauce without the shrimp freezes up to 3 months. Reheat gently with a splash of water, just until the shrimp are warm.

Questions about this recipe

How spicy is shrimp fra diavolo?
Medium-hot with 1/2 teaspoon pepper flakes; use a full teaspoon or more for real heat.
Can I make it with lobster?
Yes. Use cooked lobster meat and add it just to heat through at the end.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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