This shrimp diavolo is spicy, flavorful, and fast! It’s a weeknight-worthy pasta dish that feels like it came out of a fine dining restaurant. Tender shrimp are simmered in a bold tomato-wine sauce laced with chili flakes, garlic, and herbs, then tossed with pasta and crowned with a golden, garlicky panko topping that adds irresistible crunch in every bite.
Steps to Make It
Step 1: Make the Optional Panko Topping
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add 1 teaspoon of grated garlic and sauté for 30 to 45 seconds. Add the panko crumbs and cook, stirring, for 3 to 4 minutes or until golden brown. Toss with the lemon zest and set aside.
Step 2: Prep and Cook the Shrimp
Toss the shrimp in a bowl with chili flakes, salt, and pepper. Heat the oil in a large skillet and cook the shrimp. This will take about 3 minutes. You will be finishing them later, so they don’t have to be cooked through. Remove the shrimp to a plate and set aside.
Step 3: Make the Sauce
Add the garlic to the skillet and cook for 30 seconds. Add the wine and cook, scraping up any browned bits. Cook for 3 to 4 minutes or until the wine has reduced by half. Add the tomatoes, tomato paste, oregano, sugar, and basil. Reduce the heat to low and simmer for 10 minutes.
Step 4: Cook the Pasta
While the sauce simmers, cook the pasta in a large pot of boiling salted water. Reserve 1 cup of the cooking water and drain the pasta.
Step 5: Finish the Dish
Add the shrimp back to the skillet. Add the pasta and continue cooking, adding pasta water a little at a time until the sauce clings to the pasta and shrimp are fully cooked.
Step 6: Serve
Top servings with crispy garlic breadcrumbs (if using) and chopped fresh parsley or basil.
Recipe Variations
Adapt the recipe with one of these twists:
- Make it creamy: Stir in a splash of heavy cream or a spoonful of mascarpone just before serving.
- Add vegetables: Toss in sautéed spinach, halved cherry tomatoes, or roasted red peppers.
- Use a different protein: Swap the shrimp for scallops, crabmeat, or cooked chicken.
What to Serve With Shrimp Fra Diavolo
- Garlic bread or warm baked focaccia to mop up the sauce.
- A crisp green salad with Italian dressing or Caesar salad.
- Roasted asparagus or broccolini.
- Assorted pitted olives or marinated olives.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. The breadcrumb topping should be stored separately.
Reheat gently in a skillet over medium-low heat. Add a splash of water or broth to loosen the sauce.
Briefly re-toast the breadcrumbs (if using) in a dry skillet.
PrintShrimp Fra Diavolo
Enjoy shrimp fra diavolo for dinner tonight! This quick and flavorful dish combines shrimp with a spicy tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Pasta, Shrimp
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Topping (Optional)
- 3/4 cup panko crumbs
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon grated garlic
- 1/2 teaspoon lemon zest
For the Shrimp and Pasta
- 12 ounces large shrimp (peeled and deveined)
- 1/2 teaspoon crushed red chili flakes (or to taste)
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons grated garlic
- 1/4 cup dry white wine
- 1 14-ounce can crushed tomatoes
- 3 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh chopped basil (or 1/2 teaspoon dried)
- 1/4 teaspoon sugar
- 8 ounces spaghetti (dry, or a similar long pasta)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Make the Optional Breadcrumb Topping: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a pan over medium heat. Add the grated garlic and cook for 30 seconds. Add the panko crumbs and continue cooking and stirring until the crumbs are browned and aromatic. Add the lemon zest; toss and set aside.
- Prep the Shrimp: Meanwhile, toss the shrimp in a bowl with the chili flakes, sea salt, and black pepper.
- Cook the Shrimp: Heat the oil in a large skillet over medium heat. Add the shrimp and cook for about 3 minutes, turning frequently. They should be starting to brown here and there, but they don’t have to be fully cooked through. Remove the shrimp to a plate and set aside.
- Make the Sauce: Add the garlic to the pan and cook for 30 seconds. Add the wine, scrape up any browned bits, and let it cook until reduced by about half. Add the tomatoes, tomato paste, oregano, sugar, and basil. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.
- Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Save 1/2 cup of the cooking water and drain.
- Finish the Dish: Add the shrimp back to the skillet. Add the pasta and continue cooking, adding pasta water a little at a time until the sauce clings to the pasta and shrimp are fully cooked. Serve the pasta with the breadcrumb topping (if using) and parsley garnish.
