Name: Shrimp Fra Diavolo Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces dry linguine (or pasta of choice); 1¼ pound large shrimp, cleaned with tails-on; ½ teaspoon red pepper flakes; ½ teaspoon salt; 5 tablespoons olive oil, divided; 10-12 cloves garlic; ½-2 tablespoons Calabrian chili paste; ⅛ teaspoon baking soda; 1 (28 ounce) can whole San Marzano tomatoes, squished down (or diced); ¾ cup shrimp, fish, or chicken stock; 3 tablespoons fresh parsley, divided; ½ teaspoon kosher salt

Jump to Recipe· 4.6 from 71 reviews

If you’re a fan of bold, spicy seafood pasta dishes that come together pretty quickly, then you’re going to flip for this Shrimp Fra Diavolo Pasta Recipe. It’s got that perfect balance of heat, garlic, and acidity that wakes up your taste buds and makes you want to eat seconds (or thirds!). I remember the first time I made this for friends—they couldn’t believe something so flavorful came together in under 40 minutes. Stick around and I’ll walk you through every step, share some personal tips, and help you nail this classic Italian-American favorite right in your own kitchen.

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Why This Recipe Works

Layered Heat and Flavor: The combo of Calabrian chili paste, red pepper flakes, and garlic creates a rich, spicy sauce that’s complex without being overpowering.
Perfectly Cooked Shrimp: Searing the shrimp just right ensures they stay tender and juicy, never rubbery.
Simple Ingredients, Maximum Taste: Using quality San Marzano tomatoes and homemade stock gives the sauce a fresh and vibrant base without any fuss.
Quick and Weeknight-Friendly: This pasta comes together in about 35 minutes, so you can enjoy a restaurant-quality meal without spending hours.

Shrimp Fra Diavolo Pasta, spicy seafood pasta, quick Italian dinner, easy shrimp pasta recipe, flavorful seafood pasta - The image shows a black pan full of curly pasta mixed with cooked shrimp. The pasta is light yellow with a slightly wavy texture, while the shrimp are orange with reddish highlights, laid on top and mixed in all around. There is a red tomato sauce spread unevenly on the pasta and shrimp, and small bits of green herbs sprinkled across the dish. The pan is on a white marbled surface with a small white bowl of red chili flakes beside it at the bottom left. The metal handle of the pan extends out to the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Shrimp Fra Diavolo Pasta Recipe plays a key role in building layers of flavor that sing together beautifully. Choosing fresh shrimp, quality tomatoes, and using a good chili paste really elevates the dish. I always suggest grabbing shrimp with tails on — it adds to presentation and flavor! Here’s a quick rundown of the ingredients with some shopping tips.

Shrimp Fra Diavolo Pasta, spicy seafood pasta, quick Italian dinner, easy shrimp pasta recipe, flavorful seafood pasta - Flat lay of dry linguine pasta neatly coiled, plump large shrimp with tails on arranged in a gentle curve, a small white bowl filled with shiny olive oil, a small white bowl containing bright red Calabrian chili paste, a cluster of fresh garlic cloves with papery skins intact, a small white bowl of vivid red crushed San Marzano tomatoes, fresh vibrant green parsley sprigs artistically placed, a small white bowl holding mixed red pepper flakes, and three whole uncracked brown eggs arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry Linguine: Long pasta like linguine holds onto the sauce nicely; you can swap for spaghetti or any pasta you like.
Large Shrimp (tails-on): Using large shrimp makes them easy to cook evenly and gives a meaty bite, plus tails improve the look.
Red Pepper Flakes: Adds just the right heat kick; adjust based on how spicy you like it.
Olive Oil: Extra virgin is best for its fruity flavor, perfect for sauteing shrimp and garlic.
Garlic Cloves: Lots of fresh garlic gives the sauce its signature aromatic punch.
Calabrian Chili Paste: This is the secret star – smoky, spicy, and tangy; you can find it at specialty stores or online.
Baking Soda: Helps cut acidity from the tomatoes for a smoother sauce.
San Marzano Tomatoes (canned): Their sweet and balanced flavor makes them ideal for sauces.
Shrimp/Fish/Chicken Stock: Adding stock builds deeper umami flavor; homemade is best but store-bought works too.
Fresh Parsley: Adds freshness and color at the end to brighten up the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by adjusting the heat level and sometimes the protein depending on my mood or who’s joining me for dinner. Don’t be shy about making it your own—you can easily dial up or down the spice and swap shrimp for scallops or even chicken if you want to try something different.

Variation: I once made a version with extra garlic and swapped Calabrian chili paste for fresh chopped chilies—that was fiery but delicious. If you want it gentler, just cut down on the paste and flakes.
Dietary: For a gluten-free option, use gluten-free pasta. If you can’t have shellfish, try substituting chicken breast or even firm tofu for a vegetarian twist.
Seasonal Twist: In summer, I like adding fresh cherry tomatoes alongside canned ones for a little extra brightness.

Step-by-Step: How I Make Shrimp Fra Diavolo Pasta Recipe

Step 1: Cook Pasta Perfectly

Bring a large pot of water to a boil and salt it generously—think ocean-level salty! This really seasons your pasta inside and out. Cook your linguine according to package directions until al dente, which means it should have a little bite left. Before draining, reserve about ½ cup of the pasta water. This starchy, salty water is magical for loosening up your sauce if it gets too thick later.

Step 2: Sear the Shrimp Just Right

Pat your shrimp dry with paper towels—that’s key to getting a nice sear—and toss them with red pepper flakes and a bit of salt. Heat a nonstick skillet over medium-high heat and drizzle in 2 tablespoons of olive oil. Arrange shrimp in a single layer; this helps them cook evenly. Cook for about 45-60 seconds, then flip and cook another 30-45 seconds until they’re opaque and slightly pink. Don’t overcook or they’ll turn rubbery. Remove shrimp to a plate and repeat if cooking in batches.

Step 3: Build the Fra Diavolo Sauce

In the same skillet, add the remaining 3 tablespoons of olive oil and toss in your minced garlic and Calabrian chili paste. Stir and cook for about 30 seconds until fragrant but not burnt. Sprinkle in baking soda—it sounds surprising, but it reduces tomato acidity, giving the sauce a smoother taste.

Next, add salt, your crushed San Marzano tomatoes, and the shrimp (or fish or chicken) stock. Bring everything to a simmer, then lower the heat and let it cook gently for about 10 minutes, stirring often, until the sauce thickens beautifully. You’ll notice how the flavors meld and the sauce deepens in color.

Step 4: Bring it All Together

Return the shrimp along with any delicious juices from the plate back into the sauce, toss in two tablespoons of fresh parsley, and let everything heat through for a minute. Now add the cooked pasta, tossing it well in the sauce so every strand is nicely coated. If the sauce feels too thick, gradually add that reserved pasta water until you get your perfect consistency. Give it a taste and adjust seasoning as needed. Serve with the remaining parsley sprinkled on top for that fresh pop of color and flavor.

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Pro Tips for Making Shrimp Fra Diavolo Pasta Recipe

Dry Your Shrimp Thoroughly: Moisture is the enemy of a good sear, so pat those shrimp as dry as possible.
Don’t Skip Baking Soda: It’s subtle but really balances the tomato acidity for a smoother sauce.
Use Reserved Pasta Water: That starchy water is your best friend for adjusting sauce texture without watering down flavor.
Cook Shrimp Separately in Batches: Overcrowding the pan steams shrimp instead of searing them, so work in small batches for even cooking.

How to Serve Shrimp Fra Diavolo Pasta Recipe

Shrimp Fra Diavolo Pasta, spicy seafood pasta, quick Italian dinner, easy shrimp pasta recipe, flavorful seafood pasta - The image shows a close-up of a pasta dish with curly, ridged pasta noodles that have a light yellow color. Scattered on top are many cooked shrimp that are orange with some pinkish, white parts. The shrimp are seasoned with small dark and green herb flakes. Small chunks of red tomato sauce are spread throughout the pasta and shrimp, adding bright color. The dish's texture looks slightly moist with a mix of smooth pasta and the firmer shrimp. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish mine with a sprinkle of fresh parsley and a little extra drizzle of good-quality olive oil—those simple touches brighten the whole dish. Sometimes, if I’m feeling extra fancy, I add a few shavings of Parmigiano-Reggiano or a squeeze of lemon juice to lighten the richness just a bit.

Side Dishes

Since the Shrimp Fra Diavolo Pasta Recipe is packed with flavor, I like to balance the meal with light sides. A crisp green salad dressed with lemon vinaigrette or some garlicky roasted broccoli pairs perfectly. Sometimes, crusty bread is a must—it’s great for mopping up any leftover sauce on your plate!

Creative Ways to Present

For special occasions, I like to serve this pasta in individual shallow bowls with whole shrimp on top and a parsley sprig. Adding a small bowl of chili flakes on the side invites guests to spice up their plates as they wish. Pair it with a glass of chilled white wine or sparkling water with lemon for a lovely dinner vibe.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 2 days. The shrimp can sometimes firm up a bit, so gently reheating is key to keeping it tender. I find adding a splash of water or broth when reheating in the pan helps the sauce loosen up and coats the pasta nicely again.

Freezing

This dish freezes okay if you want to prep ahead, but I recommend freezing just the sauce without the pasta to retain the best texture. Thaw the sauce overnight in the fridge and reheat gently on the stove before tossing with freshly cooked pasta.

Reheating

Reheat leftover Shrimp Fra Diavolo Pasta Recipe gently in a skillet over low-medium heat with a splash of pasta water or broth, stirring frequently so the shrimp don’t overcook. Microwave works in a pinch, but it can make shrimp rubbery, so stovetop reheating is my go-to.

FAQs

Can I make Shrimp Fra Diavolo Pasta Recipe less spicy?

Absolutely! To tone down the heat, reduce the amount of Calabrian chili paste and red pepper flakes, or omit one of them entirely. Start with a little and taste as the sauce simmers. You can always add more heat if you want later.
What if I can’t find Calabrian chili paste?

No worries. You can substitute with crushed red chili flakes combined with a bit of smoked paprika or chili garlic sauce, though the flavor won’t be quite the same. Or look for it online—it’s worth the investment for this recipe!
How do I avoid overcooking the shrimp?

Shrimp cook very quickly, so keep a close eye during searing. They’re done when they turn pink and opaque and curl slightly. Remove them immediately from heat to prevent that rubbery texture.
Can I use other types of pasta?

Yes! Linguine is traditional, but spaghetti, fettuccine, or even bucatini work well because they hold sauce nicely. Just adjust cooking time accordingly.
Can I make the stock for this recipe at home?

Definitely. I save shrimp shells in freezer bags and simmer them with garlic, parsley, peppercorns, and salt for about 15 minutes to make a flavorful homemade stock. This step takes a bit of prep but adds amazing depth to your sauce.

Final Thoughts

This Shrimp Fra Diavolo Pasta Recipe has become one of my all-time favorites because it’s fiery yet approachable, fast but impressive, and so packed with flavor. I hope you enjoy making it as much as I enjoy sharing it. Trust me, once you try it, it’ll become a go-to recipe for those nights when you want big taste without big effort. So grab your skillet and shrimp, and let’s make some magic in the kitchen!