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Shrimp Fra Diavolo

This Shrimp Fra Diavolo has perfectly cooked shrimp in a spicy, chunky tomato sauce! It’s a great meal to serve with pasta, or as an appetizer with crusty bread! Ingredients include garlic, butter, wine, Italian seasonings, and fire roasted tomatoes!

A skillet of Shrimp Fra Diavolo with a spicy tomato sauce and parsley on the side.

Shrimp Fra Diavolo

I am pretty excited to have a new gourmet-style dish to add to my rotation at home. My husband and I absolutely love having this as a fancy little appetizer, or as a meal! It pairs well with pasta, roasted vegetables, and garlic bread with cheese.

About the Sauce

Unlike regular spaghetti sauce, Fra Diavolo sauce is spicy (but there are ways to control that). It’s also thicker and more concentrated. And while it’s definitely loaded with gourmet flavor, the ingredients are simple, and include diced tomatoes, garlic, butter, wine, a little broth, Italian seasonings, and a few of my favorite flavor enhancers.

Unlike Arrabiata sauce, (which is also spicy), this one won’t ever include ingredients like basil or capers.

I love to serve this with crusty bread, it’s the perfect tool to sop up that delicious sauce! (Or as the Italians say, “Fare la scarpetta” (Which means: Using bread to soak up sauce.)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside.

Shrimp on a plate before and after being cooked.

Add butter and onions and cook for 10 minutes. Add wine and garlic, reduce by half, about 4-5 minutes.

Add the chicken broth, tomato paste, soy sauce, hot sauce, and seasonings.

Adding wine and tomato paste to a skillet to make a Fra Diavolo sauce.

Add the roasted tomatoes and stir to combine. Bring to a boil, then reduce to simmer. Simmer for 10-15 minutes, until concentrated and thickened.

Making Fra Diavolo sauce with diced tomatoes and seasonings.

Reduce heat to low and add shrimp back, allow it to heat through for about 1 minute. Garnish with parsley and serve! Garlic bread with cheese is great with this!

Adding shrimp to Fra Diavoilo sauce until combined.

Controlling the Heat

  • The spiciness in this dish comes from the hot sauce and the red pepper flakes. Using more or less of those ingredients will allow you to control the heat level. I recommended that you taste as you go and adjust accordingly.
  • The Fire Roasted Peppers actually do not make this spicy, they actually add a little more sweetness to this sauce, along with a smokey flavor.

Pro Tips

  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
  • Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly.
  • Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
  • Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don’t cook with wine.
  • Garlic: This is definitely a recipe where I would mince fresh garlic (instead of using jarred) for ultimate flavor.
  • Homemade Roasted Tomatoes are great in this recipe, especially if they’re garden fresh! Otherwise, I use Hunt’s Fire Roasted Tomatoes.
  • Soy Sauce adds umami to this dish and you can’t taste it outright. Mustard powder acts as a flavor enhancer that you also can’t detect. 
  • Hot Sauce: I use Frank’s Hot Sauce in this recipe, it’s not overpowering. If you like heat, consider adding up to 4 teaspoons instead of 2. 
  • Freshly Grated Parmesan makes a great topping at the end as well.
  • Pasta: Up to 1/2 lb. pasta can be served with this sauce. I like to use linguine. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and this tomato-based sauce does reheat well.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
  • You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.

A white plate with Shrimp Fra Diavolo over linguine.

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Shrimp Fra Diavolo in a skillet with chunky tomatoes and fresh parsley.

Shrimp Fra Diavolo

5 from 5 ratings
This Shrimp Fra Diavolo has perfectly cooked shrimp in a spicy, chunky tomato sauce! It's a great dinner idea to serve with pasta, or as an appetizer with crusty bread!

Ingredients

Shrimp

  • 1 lb. large shrimp, see notes
  • 2 tablespoons olive oil

Sauce

  • 1 medium yellow onion
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • ¾ cup dry white wine, see notes
  • ½ cup chicken broth
  • ¼ cup tomato paste
  • 14.5 oz. can fire roasted tomatoes, undrained
  • 1 teaspoon soy sauce
  • 2 teaspoons hot sauce

Seasonings

  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon mustard powder
  • 1 teaspoon red pepper flakes, more or less to your liking
  • ¼ teaspoon pepper

Instructions

  • Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  • Add the onions and butter to the skillet over medium heat. Cook and reduce the onions for 10 minutes, this allows the onions to release some of their natural sugars which offsets the acidy of the tomatoes. Stir occasionally as they cook.
  • Add the white wine and garlic. Bring to a gentle bubble and let it reduce by half, about 4-5 minutes. Add the chicken broth and tomato paste and stir to combine. Add the roasted tomatoes, soy sauce, hot sauce, and seasonings. Bring to a boil, then reduce to simmer.
  • Let it simmer, thicken, and concentrate for 10-15 minutes, until desired thickness and flavor is obtained. Reduce heat to low.
  • Add the shrimp back, along with any juices from the plate. Cover partially and let it heat through for 45 seconds or so. Garnish with parsley and serve with pasta, roasted vegetables, garlic bread with cheese, or crusty bread!

Notes

  • Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
  • If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins.
  • Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
  • Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe. Chicken Broth may be used if you don't cook with wine.
  • Garlic: This is definitely a recipe where I would mince fresh garlic (instead of using jarred) for ultimate flavor.
  • Homemade Roasted Tomatoes are great in this recipe, especially if they're garden fresh! Otherwise, I use Hunt's Fire Roasted Tomatoes.
  • Soy Sauce adds umami to this dish and you can't taste it outright. Mustard powder acts as a flavor enhancer that you also can't detect. 
  • Hot Sauce: I use Frank's Hot Sauce in this recipe, it's not overpowering. If you like heat, consider adding up to 4 teaspoons instead of 2. 
  • Freshly Grated Parmesan makes a great topping at the end as well.
  • Pasta: Up to 1/2 lb. pasta can be served with this sauce. I like to use linguine. 

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and this tomato-based sauce does reheat well.
  • To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
  • You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 332kcal, Carbohydrates: 14g, Protein: 26g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 206mg, Sodium: 709mg, Potassium: 589mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1086IU, Vitamin C: 10mg, Calcium: 144mg, Iron: 2mg
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14 comments on “Shrimp Fra Diavolo”

  1. Question — would I be able to use fresh garden tomatoes, roast those up, and use in place of the canned ones? Purely just trying to use my fresh ‘maters in any way I can. I have tomatoes coming out of my ears 😉 I know we’ll love this recipe and can’t wait to try!

    • Hey Shelly! I hear you on wanting to use up those ‘maters! I’m in the exact same boat. I used the majority of ours to make some marinara sauce the other week! But YES! You could make roasted tomatoes and use them for this! Depending on the variety, they might be a little more watery than canned tomatoes, so you may need to roast more than you think to end up with the equivalent, but they will be so much tastier than a can! 🙂 Enjoy!!

  2. This was AMAZING.  The shrimp came out perfectly- And that sauce, omg.  ❤️❤️❤️  I served over pasta but definitely will add a side of crusty bread next time, to soak up all the sauce.
    The heat level was perfect, and such an easy recipe.  Three of us completely devoured this. 
    I can’t wait to make it again, thank you Stephanie!!

    • Yayyy! I’m so happy the Shrimp Fra Diavolo was such a hit Jenny! This is a recent favorite of mine. Thanks so much for taking the time to leave a review!😃

  3. So delicious! My husband and I had this as a meal, just served with some crusty bread, brushed with olive oil, and wine. It was SO good!

    • Yummmmm, sounds like such a great meal Emily! I’ve made this one 3 times so far this summer and my husband wants more! Thanks so much for the great review!💖

  4. This recipe was absolutely exquisite

  5. What a great recipe! My family LOVES seafood and I was delighted to see you added this shrimp recipe to your lineup. I have never tried Shrimp Fra Diavolo before but we enjoy spicy flavors so I figured I’d give it a try. I did have some Chardonnay on hand so I was happy to be able to use it. I love how you provided exact cooking instructions with the time to cook as I often overcook my shrimp. We enjoyed this dish over linguini and it will become a regular part of our summer rotation. Even the kids enjoyed it. Thank you so much!!

    • I’m so happy you pulled off such a yummy meal Paula. It’s perfect over linguini😋. Happy to hear you found the instructions helpful, thanks so much for the great comments and review!💗

  6. Absolutely delicious! I made a few additions. I added red peppers and roasted chicken and a 1/2 cup of my pasta water. Soooo good, I can’t wait to make it again! 

    • I’m so happy this was a hit Shanna! Adding red peppers and roasted chicken sounds amazing! Thanks so much for taking the time to leave such great comments!💖

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