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Succulent shrimp and spaghetti garnished with herbs and breadcrumbs.

Shrimp Fra Diavolo

Diana Rattray
Enjoy shrimp fra diavolo for dinner tonight! This quick and flavorful dish combines shrimp with a spicy tomato sauce.
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Servings 4 servings
Calories 476
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

For the Optional Topping

For the Shrimp and Pasta

  • 12 ounces shrimp, (large, peeled and deveined)
  • ½ tsp crushed red chili flakes, (or to taste)
  • ½ tsp fine sea salt, (or to taste)
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 ½ tsp grated garlic
  • ¼ cup dry white wine
  • 2 cups crushed tomatoes, (1 can, 14.5 ounces)
  • 3 tbsp tomato paste
  • ½ tsp dried oregano
  • 1 tbsp fresh chopped basil, (or 1/2 teaspoon dried)
  • ¼ tsp sugar
  • 1 tbsp kosher salt, for the pasta cooking water
  • 8 ounces spaghetti, (dry, or a similar long pasta)
  • 1 tbsp chopped parsley, (for garnish)

Instructions

Make the Breadcrumb Topping (Optional)

  • 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.
    1 tbsp butter | 1 tbsp olive oil | 1 tsp grated garlic | 3/4 cup panko crumbs | 1/2 tsp lemon zest
    Golden toasted bread crumbs in a black frying pan on a light gray surface.

Prepare the Shrimp and Sauce

  • Toss the shrimp in a bowl with the crushed red chili flakes, sea salt, and black pepper.
    Heat 1 tablespoon of olive 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. They will finish cooking in the sauce. Remove the shrimp to a plate and set aside.
    12 ounces shrimp | 1/2 tsp crushed red chili flakes | 1/2 tsp fine sea salt | 1/4 tsp freshly ground black pepper | 1 tbsp olive oil
    Cooked seasoned shrimp in a black skillet, ready to serve.
  • Add the garlic to the pan and cook for 30 seconds. Add the wine, scraping up any browned bits, and let it cook until reduced by about half. Add the crushed tomatoes, tomato paste, oregano, sugar, and basil. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.
    1 1/2 tsp grated garlic | 1/4 cup dry white wine | 2 cups crushed tomatoes | 3 tbsp tomato paste | 1/2 tsp dried oregano | 1 tbsp fresh chopped basil | 1/4 tsp sugar
    Rich tomato sauce simmering in a black skillet.
  • While the sauce is simmering, add 1 tablespoon of kosher salt to a large pot of water and bring to a boil. Add the pasta and cook to al dente. Save 1/2 cup of the cooking water and drain.
    1 tbsp kosher salt | 8 ounces spaghetti
    Cooked spaghetti pasta in a stainless steel colander.
  • 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. Taste and adjust the seasonings.  Serve the pasta with the breadcrumb topping (if using) and parsley garnish.
    1 tbsp chopped parsley
    Creamy shrimp and tomato pasta in a black skillet.

Nutrition

Calories: 476kcalCarbohydrates: 62gProtein: 29gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 144mgSodium: 756mgPotassium: 861mgFiber: 5gSugar: 9gVitamin A: 531IUVitamin C: 14mgCalcium: 135mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword fra diavolo, shrimp and pasta
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