Spicy Shrimp Fra Diavolo with Linguine: An Authentic Italian Seafood Pasta Recipe
Shrimp Fra Diavolo with linguine is a truly iconic Italian dish, beloved for its vibrant flavors and satisfying spicy kick. This versatile pasta is perfect for a variety of occasions, whether you’re observing the traditional Feast of Seven Fishes on Christmas Eve, seeking a flavorful meal for Friday nights during Lent, or simply craving a robust and spicy summer pasta with a zesty punch. I adore spicy shrimp pasta, and this recipe delivers an incredible depth of flavors combined with a delightful, lingering warmth, making it a fantastic choice that the whole family can enjoy. The secret lies in a rich tomato sauce infused with the fiery essence of Calabrian chili peppers, perfectly complementing tender, succulent shrimp and perfectly cooked linguine.
If you love spicy Italian pasta dishes, be sure to explore our other fantastic recipes such as Spicy Chicken Riggies, Spicy Vodka Sauce, or Bucatini Amatriciana. Each offers its own unique take on zesty, flavorful pasta that will delight your palate.
Unraveling the Mystery: What Exactly Does Fra Diavolo Mean?
The name “Fra Diavolo” literally translates from Italian to “Brother Devil.” This evocative name is a direct nod to the inherent spiciness of the dish, which delivers a delightful, devilish kick. While it’s sometimes misspelled “Diablo” in English, perhaps due to the Spanish word for devil, its true Italian origin ties back to its fiery character.
Beyond the culinary world, there’s a fascinating historical context to the name “Fra Diavolo.” The phrase gained notoriety from Michele Pezza, an Italian insurgent leader during the French occupation of Italy in the late 18th and early 19th centuries, who was famously nicknamed “Fra Diavolo” for his daring and elusive tactics. While you’re primarily here for a delicious recipe, this historical connection adds a layer of cultural richness to the name of this spicy sauce.
As with many beloved Italian dishes, the precise origin of this fiery tomato sauce is a subject of passionate debate among food historians and enthusiasts. Some culinary narratives suggest its birth in the bustling kitchens of Naples, a city renowned for its robust and flavorful tomato-based sauces. Others contend that it originated in the tri-state area of the United States, a melting pot where Italian-American cuisine flourished. My personal philosophy on this is quite simple: does it truly require a genius to combine these fundamental, flavorful ingredients? The exact geographical origin matters less than the undeniable deliciousness of the result. Whether you pair this vibrant sauce with shrimp pasta, or integrate it into a classic Mussels Fra Diavolo dish, its piquant charm is universally appealing and utterly satisfying.
Essential Ingredient Notes and Flavorful Substitutions
Crafting the perfect Shrimp Fra Diavolo starts with understanding each ingredient’s role. Here’s a detailed guide to ensure your dish is nothing short of spectacular:
- Shrimp. For the best flavor and texture, always opt for raw shrimp in this dish. Whether fresh or frozen (and then thawed), ensuring they are raw allows you to control the cooking process precisely. Cooking the shrimp directly in the same pan where you’ll build your sauce is a crucial step; this process develops a rich depth of seafood flavor that truly elevates the entire dish. Fra Diavolo is predominantly served with seafood, and that foundational seafood essence is vital from start to finish. For best results, use large or jumbo shrimp (21/25 count or larger) for a more substantial bite.
- Linguine. This flat, ribbon-like pasta is my top choice for seafood dishes because its shape is ideal for clinging to the luscious, spicy Fra Diavolo sauce. The broad yet thin strands ensure every bite is perfectly coated. Excellent substitutes include bucatini (a hollow spaghetti that captures sauce beautifully), angel hair (for a lighter texture), or traditional spaghetti. Fettuccine could also work if you prefer a slightly thicker noodle.
- Red Wine. My golden rule for cooking with wine is simple: “If you wouldn’t drink it, don’t cook with it.” A good quality dry red wine will add significant depth and complexity to your sauce. Cabernet Sauvignon, Malbec, or Merlot are all excellent choices that contribute robust fruit notes without being overly sweet. If you prefer to avoid alcohol, a high-quality chicken broth or even a rich vegetable broth can be used as a flavorful deglazing agent. Ensure the broth is low-sodium if possible, to better control the seasoning of your final sauce.
- Calabrian Chili Peppers. These Italian chili peppers are a game-changer for Fra Diavolo, offering a unique blend of fruity, smoky, and assertive heat that goes beyond mere spice. I typically buy them jarred, preserved in oil, which also adds a wonderful richness. You can also use fresh Calabrian chilis (if available) or dried chili flakes. If jarred peppers aren’t accessible, a good quality crushed red pepper can be substituted, though you might miss some of the distinctive smoky-fruity notes. For those who prefer a less spicy red sauce with seafood, exploring options like Linguine with Red Clam Sauce may be a more suitable choice.
- Crushed Tomatoes. The backbone of any great Italian red sauce. Opt for high-quality canned crushed tomatoes, ideally San Marzano for their balanced sweetness and low acidity. The quality of your tomatoes will significantly impact the final flavor of the sauce.
- Shallots and Garlic. These aromatic powerhouses form the foundational flavor layer of the sauce. Shallots offer a milder, sweeter onion flavor than regular onions, complementing the shrimp beautifully, while fresh garlic is indispensable for that authentic Italian taste.
- Tomato Paste. A concentrated burst of tomato flavor that adds incredible depth and richness when properly caramelized. Don’t skip this step!
- Extra Virgin Olive Oil (EVOO). Use a good quality EVOO for sautéing and marinating. It’s not just a cooking fat; it’s a flavor enhancer in Italian cuisine.
- Fresh Basil and Parsley. Fresh herbs are essential for brightness and aroma. Basil is simmered in the sauce for deep flavor, while fresh parsley is typically added at the end as a vibrant garnish, offering a clean, peppery finish.
*Please see the comprehensive recipe card below for more precise measurements and detailed ingredient information.
Crafting Culinary Magic: How to Make Spicy Shrimp Fra Diavolo
This recipe for Shrimp Fra Diavolo is not only incredibly easy to follow but also yields a sauce with a perfectly balanced level of spice that will impress everyone at your table. Get ready to create an unforgettable Italian seafood experience!
Step 1: Prepare and Marinate the Shrimp. Begin by thawing your shrimp if frozen, then peel and devein them thoroughly. The most critical step here is to dry the shrimp exceptionally well with paper towels. Excess moisture can prevent a proper sear. Once dry, place the shrimp in a bowl and coat them evenly with 2 tablespoons of extra virgin olive oil, garlic powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cayenne pepper. The cayenne pepper contributes to the underlying heat of the dish. Marinate the seasoned shrimp in the refrigerator for at least an hour to allow the flavors to penetrate and tenderize the seafood. This step significantly enhances the overall taste.
Step 2: Sear the Shrimp to Perfection. In a large, heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Once hot, carefully add your marinated shrimp in batches, ensuring you do not overcrowd the pan. Overcrowding will lower the pan’s temperature and cause the shrimp to steam rather than sear, resulting in a rubbery texture. Cook the shrimp for a swift 60-90 seconds on each side, just until they turn opaque and pink. You’ll know they are overcooked if they begin to noticeably shrivel and curl tightly, with the head end touching the tail. Immediately remove the perfectly seared shrimp from the pan and set them aside. Preserve any accumulated juices for later, as they hold precious flavor.
Step 3: Build the Aromatic Foundation. Using the *same* pan (those flavorful brown bits, known as ‘fond,’ are essential!), reduce the heat to medium. Add another tablespoon of olive oil. Add the finely chopped shallots and sauté them for 3-4 minutes, stirring frequently to ensure they cook evenly without burning. They should become soft and translucent. Once the shallots are ready, add the minced garlic and continue to sauté for just 30 seconds more. Be careful not to burn the garlic, as it can quickly turn bitter.
Step 4: Caramelize the Tomato Paste and Add Spice. Next, incorporate the rich Calabrian chili peppers and the concentrated tomato paste into the pan. Stir these ingredients thoroughly with the shallots and garlic. Allow the tomato paste to caramelize for about 2 minutes, stirring continuously. This crucial step deepens the tomato flavor and develops a slightly sweet, robust base for your sauce, while the Calabrian peppers infuse their complex heat directly into the aromatics.
Step 5: Deglaze and Reduce the Wine. Pour the red wine into the hot pan to deglaze it. Immediately use a wooden spoon to vigorously scrape all the flavorful brown bits (the ‘fond’) from the bottom of the pan. This ‘fond’ contains concentrated flavors from the shrimp and aromatics that will enrich your sauce. Bring the wine to a gentle simmer and allow it to reduce by half for about 5 minutes. The red wine reduction will visibly thicken; you’ll know it’s ready when you can drag your spoon through it and it leaves a clear trail behind before slowly flowing back together.
Step 6: Simmer the Fra Diavolo Sauce. Once the wine has reduced, add the crushed tomatoes, fresh basil leaves, and 2 teaspoons of salt to the pan. Stir everything together to combine thoroughly. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for at least 30 minutes. This simmering time is crucial for allowing the flavors to meld and deepen, transforming the raw canned tomatoes into a rich, complex Fra Diavolo sauce. Stir occasionally to prevent sticking.
Step 7: Cook the Linguine. While your sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add your linguine and cook according to package directions until it is perfectly al dente – tender with a slight bite. For optimal timing, start cooking your pasta when your sauce has been simmering for approximately 20 minutes, ensuring both components are ready around the same time.
Step 8: Combine and Serve. Just before combining, gently stir your seared shrimp and any accumulated juices back into the simmering Fra Diavolo sauce. This reintroduces their flavor and ensures the shrimp are heated through without overcooking. Drain your cooked linguine, reserving about 1 cup of the starchy pasta water. Add 1 cup of the reserved pasta water to the sauce; the starch helps emulsify the sauce, allowing it to beautifully cling to the pasta. Finally, add the drained linguine directly into the sauce. Toss everything together until the pasta is fully coated. Garnish generously with freshly chopped parsley and extra basil for a burst of freshness. Serve your delectable Shrimp Fra Diavolo with Linguine immediately, ideally alongside a crusty loaf of Italian bread to soak up every last bit of that incredible spicy sauce.
This irresistible Shrimp Fra Diavolo with Linguine is an ideal center-piece to serve on festive occasions like Our Feast of Seven Fishes Menu for Christmas Eve along with other seafood delights such as Italian Stuffed Baked Clams and Steamed Mussels in White Wine.
Pro Tips for the Perfect Fra Diavolo
Achieving restaurant-quality Shrimp Fra Diavolo at home is simple with these expert tips:
- Thoroughly Dry Your Shrimp! This step cannot be emphasized enough. After peeling and deveining, press the shrimp firmly with paper towels to remove as much surface moisture as possible. If you skip this, your shrimp will “boil” and steam in the pan instead of developing a beautiful, golden-brown sear. This makes a huge difference in texture and flavor, a mistake I used to always make!
- The key to a truly flavorful Fra Diavolo sauce is cooking it in the same pot you used to sear the shrimp. Those caramelized brown bits, known as ‘fond,’ at the bottom of the pan are packed with concentrated flavor. When you deglaze, they dissolve into the sauce, adding an incredible depth you absolutely don’t want to miss.
- Be patient and attentive with your red wine reduction. This step is about concentrating the wine’s flavor and adding complexity to the sauce. Don’t rush it. Cook until the volume is reduced by half and the liquid thickens. You can easily check for the perfect consistency: drag your spoon through the simmering wine, and if it leaves a trail that slowly fills back in, your reduction is perfect! See the video below for a visual guide on what I mean!
- When cooking with red wine, I typically recommend a dry Cabernet Sauvignon or a Merlot. These varietals offer a robust, fruit-forward flavor that stands up well to the spicy sauce. Always use a wine you would genuinely enjoy drinking, as its quality will directly reflect in your dish.
- Mise en Place is Your Friend. Before you even turn on the stove, chop your shallots and garlic, measure out your spices, and have your tomato paste and chili peppers ready. This “everything in its place” approach ensures a smooth cooking process, especially for a dish that comes together relatively quickly.
- Taste and Adjust Seasoning. Always taste your sauce as it simmers and adjust the salt and pepper to your preference. Remember, you can always add more spice (e.g., a pinch more cayenne or a dash of hot sauce) but you can’t take it away!
Frequently Asked Questions About Shrimp Fra Diavolo
Got questions about this spicy Italian classic? We’ve got answers!
While both Arrabiata and Fra Diavolo are spicy red tomato sauces, their primary differences lie in their traditional applications and sometimes their consistency. Fra Diavolo typically features seafood (like shrimp, mussels, or lobster) as its main protein and often has a slightly chunkier texture, relying on the seafood to infuse the sauce with its briny flavor. Arrabiata, meaning “angry” in Italian, is more of a spicy marinara, traditionally served with pasta on its own or with meat, and tends to be smoother. Fra Diavolo also often achieves its heat from more complex peppers like Calabrian chilis, whereas Arrabiata usually uses simple red pepper flakes.
For the richest and most developed flavor, I believe any tomato-based sauce, including Fra Diavolo, needs to simmer for a minimum of 25-30 minutes, and often longer. Canned tomatoes, though processed, are essentially raw and require adequate cooking time for their flavors to meld, deepen, and lose any metallic or raw tomato taste. A proper simmer allows the sugars to caramelize slightly and the spices to infuse thoroughly, resulting in a complex and robust sauce. The longer it simmers, the better it gets, within reason.
Fra Diavolo is incredibly versatile and pairs wonderfully with a variety of seafood. While shrimp is a fantastic choice, other popular options include mussels, clams, calamari, lobster, or crab. You can even combine different types of seafood for a mixed seafood Fra Diavolo. The key is to add the seafood at the right moment so it cooks through without becoming tough or rubbery, usually simmering gently in the sauce for a short period at the end.
Absolutely! The spice level is entirely customizable. You can reduce the amount of Calabrian chili peppers or cayenne pepper, or omit the cayenne entirely. For a very mild version, you could even use just a tiny pinch of red pepper flakes or sweet bell peppers for flavor without the heat.
Yes, the tomato sauce component of Fra Diavolo can definitely be made ahead of time. In fact, many Italian sauces taste even better the next day as the flavors have more time to meld. Simply prepare the sauce up to Step 6, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat the sauce, then proceed with cooking the shrimp and pasta from Step 7 onwards.
This rich and spicy pasta is quite satisfying on its own, but it pairs beautifully with a few simple accompaniments. A crusty loaf of Italian bread (perfect for soaking up that amazing sauce!), a simple green salad with a light vinaigrette to cut through the richness, and perhaps a glass of a dry white wine (like Pinot Grigio or Sauvignon Blanc) or a light-bodied red wine would make for a complete and delightful meal.
Discover More Irresistible Pasta Dishes
If you’ve enjoyed the vibrant flavors of this Shrimp Fra Diavolo, you’ll be thrilled to explore our other beloved pasta creations. Each recipe is crafted with passion to bring authentic, comforting Italian tastes straight to your kitchen:
- Linguine with Clams
- Linguine with Red Clam Sauce
- Lemon Pesto Spaghetti with Scallops
- Shrimp Scampi Without Wine
If you’ve fallen in love with this spicy Shrimp Fra Diavolo sauce, we’d be absolutely delighted if you shared your experience! You can connect with us and share your culinary creations on Instagram @vindelgiudice and on TikTok @alwaysfromscratch. Don’t forget to leave a rating below to let us know what you think of this recipe. Your feedback helps us grow and inspires other home cooks to try our dishes. Also, be sure to check out these other fantastic seafood pasta recipes if you enjoyed making our Fra Diavolo!
📖 Recipe
Shrimp Fra Diavolo with Linguine
Vincent DelGiudice
Pin Recipe
Equipment
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1 large saucepan
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1 large pot
Ingredients
- 1 lb linguine
- 2 shallots (chopped)
- 4 Cloves garlic (minced)
- 1 24 oz can crushed tomatoes
- 2 tablespoon tomato paste
- 4 basil leaves
- 1 lb shrimp
- 4 tbsp EVOO
- 1 cup red wine
- 1-2 tablespoon calabrian chili peppers
- 3 teaspoon salt
- 1 teaspoon black pepper
- 1 tsp cayenne pepper
Instructions
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Defrost shrimp if frozen, then peel and devein them thoroughly. The most important step is to dry the shrimp exceptionally well with paper towels to ensure a good sear. Marinate the shrimp for at least 1 hour in the refrigerator with 2 tablespoons EVOO, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1-2 teaspoons of cayenne pepper (adjust cayenne to desired spice level).
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In a large saucepan or Dutch oven over medium-high heat, add 1 tablespoon of EVOO. Once hot and shimmering, pan-fry the shrimp in batches to avoid overcrowding the pan. Cook shrimp for 1-2 minutes per side until opaque and pink. If your shrimp starts to curl tightly, it’s overcooking. Remove the seared shrimp and set aside, reserving any juices.
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In the same pan, reduce the heat to medium and add another 1 tablespoon of EVOO. Sauté the chopped shallots for 3-4 minutes until they are soft and translucent, stirring often to prevent burning. Add the minced garlic, Calabrian chili peppers, and tomato paste. Sauté the garlic for 30 seconds and allow the tomato paste to caramelize for about 2 minutes, stirring constantly to combine the flavors.
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Deglaze the pan by pouring in the red wine. Use a wooden spoon to vigorously scrape all the flavorful brown bits (fond) from the bottom of the pan. Simmer the red wine for about 5 minutes until it reduces by approximately half. You’ll know it’s ready when you can drag your wooden spoon through the liquid, and it leaves a trail that slowly fills back in.
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Stir in the crushed tomatoes, fresh basil leaves, and 2 teaspoons of salt. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for a minimum of 30 minutes, stirring occasionally to prevent sticking and allow flavors to deepen.
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While the sauce simmers, bring a large pot of generously salted water to a boil. Add the linguine and cook until al dente according to package directions. Before draining, reserve about 1 cup of the starchy pasta water. Slowly add this reserved pasta water to the sauce; it helps emulsify the sauce and allows it to beautifully cling to the pasta.
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Return the seared shrimp and any accumulated juices to the sauce and mix gently to combine and heat through. Drain the linguine and add it directly into the saucepan with the sauce and shrimp. Toss everything together until the pasta is thoroughly coated. Garnish with freshly chopped parsley and extra basil, then serve immediately with crusty Italian bread.
Notes
- Dry the shrimp thoroughly with paper towels before you add oil and season. This crucial step ensures a beautiful sear instead of a rubbery, boiled texture.
- Marinating shrimp for at least one hour in the refrigerator allows the seasonings to penetrate deeply, resulting in much more flavorful and tender shrimp.
- The red wine reduction is a key flavor builder and easier than it sounds. Just let the red wine simmer gently and stir occasionally. You’ll know it’s perfectly reduced when you drag your wooden spoon through the liquid, and it slowly moves back together, leaving a temporary trail. For a visual demonstration, refer to the detailed images and video provided earlier in the blog post.
- Always save some starchy pasta water! Adding it to your sauce helps create a silky texture and allows the sauce to emulsify and beautifully cling to the linguine, rather than just pooling at the bottom of the plate.