Shrimp Fra Diavolo is a tasty Italian-American meal that brings together juicy shrimp and a spicy tomato sauce. It’s both comforting and exciting at once. Lots of people love it at restaurants and at home because the flavors are bold but still feel homey. The name “Fra Diavolo” means “brother devil,” wich hints at how fiery it can be. Whether you whip it up on a busy weeknight or serve it at a get-together, Shrimp Fra Diavolo never fails to impress with its bold reds and zesty taste.
In this guide we’ll dig into the story behind Shrimp Fra Diavolo, share a simple recipe, and offer tips to make it even better. You’ll learn about the key ingredients and some easy swaps if you need them. Plus, we’ll answer common questions so you feel ready to make this spicy seafood dish at home. Let’s jump right in and start cooking up something amazing.
What Is Shrimp Fra Diavolo?
Shrimp Fra Diavolo isn’t just another pasta dish—it’s got history and culture wrapped up in it. It started in southern Italy where folks cooked with lots of tomatoes and spices. When Italian immigrants moved to America, they kept the heat but added local twists. The phrase “Fra Diavolo” literally means “brother devil,” pointing to the spicy red pepper flakes and garlic that give the sauce its kick.
The classic version has plump shrimp swimming in a fiery tomato sauce, usually served over pasta. But there’s no single right way to make it. Some cooks use fresh tomatoes, others grab canned for a richer taste. Herbs like oregano or basil might get added. Over time this dish turned into a favorite both in fancy Italian restaurants and at family dinners.
If you compare it to shrimp scampi or spaghetti marinara, you’ll notice Fra Diavolo is the spiciest of the bunch. Scampi is buttery and garlic-heavy, marinara is more mild and herby, but Fra Diavolo finds the perfect spot between heat and hearty tomato flavor.
Ingredients Used in Shrimp Fra Diavolo
Great ingredients make a huge difference in this dish. Here are the essentials:
- Fresh shrimp: Go for large, peeled, deveined shrimp. Gulf shrimp or wild-caught taste best if you can get them.
- Tomatoes: You can use fresh or canned. Fresh tomatoes give a lighter flavor, but canned crushed tomatoes add deep, rich taste.
- Spices: Red pepper flakes bring the heat and garlic adds that classic garlic punch. A pinch of dried oregano or basil can up the flavor game.
- Pasta: Linguine or spaghetti are traditions, but penne or fettuccine work great too.
Pick firm, slightly sweet shrimp. For tomatoes choose good-quality brands—heirloom or organic if you can. And dont skimp on olive oil; extra virgin really amps up the overall flavor.
Detailed Shrimp Fra Diavolo Recipe
A. Ingredients
- For the sauce:
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes (add more or less to taste)
- 1 can (28 ounces) crushed tomatoes
- ½ teaspoon dried oregano
- Salt and pepper to taste
- For serving:
- 12 ounces spaghetti or linguine
- Fresh basil leaves, chopped
- Grated Parmesan cheese
B. Directions
1. Preparing the Pasta
Fill a big pot with water and bring it to a rolling boil. Season the water with salt. Add your pasta and cook till it’s al dente, following the package directions. Drain and set aside, but keep a little pasta water in case your sauce gets too thick.
2. Making the Sauce
Warm the olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes. Let them sizzle for about a minute until you can smell the garlic. Pour in the crushed tomatoes and sprinkle the oregano, salt, and pepper. Stir it all together and let it simmer for 10–15 minutes so the flavors blend.
3. Cooking the Shrimp
Drop the shrimp into the sauce and cook for 3–5 minutes until they turn pink and curl up. Don't overcook them or they'll get tough. Once the shrimp look done, mix in the pasta, tossing gently so every strand is coated. If it seems a bit thick, splash in some reserved pasta water until it’s silky.
C. Serving Suggestions
Shrimp Fra Diavolo goes great with garlic bread to mop up the sauce, or a green salad for some crunch. If you sip wine with dinner, a crisp Sauvignon Blanc or light Chianti pairs real nice with all that spicy tomato flavor.
shrimp fra diavolo
Equipment
- 1 Large skillet
- 1 Pot for boiling pasta
- 1 Colander
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces spaghetti or linguine
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes Adjust to taste.
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- Salt To taste.
- Pepper To taste.
- Fresh basil leaves For garnish.
- Grated Parmesan cheese For serving.
Instructions
- In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and red pepper flakes to the skillet. Cook for another minute, stirring frequently to prevent burning.
- Pour in crushed tomatoes and add sugar, salt, and pepper. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
- Add the shrimp to the sauce, cooking for about 5-7 minutes, or until they are opaque and cooked through.
- Toss the cooked pasta with the shrimp sauce until well coated. Allow to heat for an additional minute if necessary.
- Plate the Shrimp Fra Diavolo, garnishing with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Leave a Reply