There’s nothing quite like a big plate of shrimp fra diavolo pasta to brighten up a weeknight dinner. This dish brings the heat with its spicy tomato sauce and perfectly cooked shrimp that’ll have you coming back for seconds.
This recipe addresses sauce-to-pasta ratio, prevents shrimp from overcooking, and creates a rich, spiced tomato sauce that compliments the dish well.
I wanted something quick and satisfying the other evening, but I was tired of the same old meals. This recipe not only solves that boredom, but it also showcases shrimp in a way that feels special without breaking the bank. It’s nice to whip up something a little different that’s still easy to prepare.
What I love is how quickly this comes together. With just 10 minutes of prep and 25 minutes of cooking, your kitchen will be filled with a delightful garlicky aroma before you know it. Plus, the sauce isn’t too heavy, making it just right for any day of the week.
Why You Will Love This Recipe
- Flavor Explosion , The shrimp fra diavolo pasta packs a punch with its spicy, savory, and garlicky sauce that’s rich yet not overpowering. You’ll love the depth of flavor in every bite.
- Texture Contrast , With the tender shrimp and crunchy garlic breadcrumbs, this dish brings a satisfying mix of textures that keeps it interesting, making each forkful enjoyable.
- Time-Saver , It’s quick enough for a weeknight dinner, ready in just 35 minutes, so you don’t have to sacrifice flavor or quality when you’re short on time.
- Easy Storage , Leftovers can be safely stored in an airtight container in the fridge for up to two days, giving you a tasty meal ready for a second time around.
Ingredient Notes
- Large raw shrimp: These guys are the star of the show! Look for shrimp that are plump and smell like the ocean, not fishy. Fresh or frozen works.
- Dry white wine: This adds a nice depth to your sauce. A good Sauvignon Blanc or Pinot Grigio is perfect. Just remember, don’t cook with a wine you wouldn’t drink!
- Garlic: You’ll need minced garlic to pack that signature punch. Use fresh cloves for the best flavor; it really makes a difference over pre-minced stuff.
- San Marzano tomatoes: These tomatoes bring a rich, sweet taste. Go for canned whole ones and crush them by hand for a bit of texture; just don’t forget to save that juice!
- Spaghetti, Linguine, or Bucatini: You can’t go wrong with these pasta choices! Pick one that holds sauce well. If you’re feeling adventurous, try a whole wheat version for a twist.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce becomes too thick, adding up to 1/4 cup of reserved tomato juice will help achieve a smoother consistency.
- When cooking shrimp, aim for a cooking time of just 2-3 minutes until they are pink to avoid rubbery texture.
- If your breadcrumbs start to burn, stirring them constantly while toasting will help achieve that perfect golden color without charring.
- For a heat level that suits your taste, try starting with just 1/4 teaspoon of red pepper flakes and adjust as needed.
- If you prefer a hearty sauce, using 28 ounces of San Marzano tomatoes will give your dish remarkable flavor and depth.
Serving Suggestions
- Pair shrimp fra diavolo with a crisp Pinot Grigio to complement the spicy notes. Serve alongside garlic bread for a flavorful contrast and garnish with fresh parsley and lemon wedges.
- This dish works well with side salads or roasted vegetables for added nutrition. You can also use the shrimp for tacos, salads, or rice bowls to create different meals.
- A drizzle of olive oil adds richness while fresh lemon juice brightens the dish. Consider a light tomato sauce or homemade pesto for extra flavor on pasta.
Storage Guidelines
- To keep your shrimp fra diavolo fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Consume before this period ends.
- Freezing: For long-term storage, place shrimp fra diavolo in an airtight freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: When ready to serve, reheat in a pan over medium heat or in the microwave until heated through.
Recipe Variations
- You can use ¾ pound of scallops in place of shrimp for a unique seafood twist.
- Add 1 cup of sautéed bell peppers to bring sweetness and color to your dish.
- Either fresh basil or oregano can work well for adding a fragrant herb component.
- For larger servings, scale up to 1 ½ pounds of shrimp and 1 ½ pounds of pasta.
Did you make this recipe? Scroll down to leave a star rating and review!
Shrimp Fra Diavolo with Pasta
A spicy and flavorful shrimp dish served over pasta with garlic breadcrumbs.
Equipment
- Large pan
- Small nonstick pan
- bowl
- Pot to boil pasta
Ingredients
- 4 Tablespoons olive oil divided
- ¾ Pound large raw shrimp peeled and deveined
- ½ Cup dry white wine
- 2 Cloves garlic minced
- ½-1 Teaspoon red pepper flakes to taste
- 1 28 Ounce can whole San Marzano tomatoes crushed by hand and drained, juice reserved
- ¾ Pound Spaghetti, Linguine, or Bucatini
- 1 Tablespoon salted butter
- Fresh parsley roughly chopped
- Salt to taste
- pepper to taste
- 2 Tablespoons olive oil
- ½ Cup panko breadcrumbs
- 1 Clove garlic minced
- Salt to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat and add the minced garlic. Sauté for about one minute until the garlic becomes fragrant, being careful not to let it brown too much.
- Add the raw shrimp to the pan and sauté until they turn pink, which usually takes just a few minutes. Avoid overcooking as this can make the shrimp rubbery.
- Pour in the dry white wine and sprinkle in the red pepper flakes. Wait for the mixture to bubble, creating a great aroma in your kitchen. Taste the mixture as you go to control the spice level.
- Add the crushed San Marzano tomatoes and their reserved juice to the shrimp mixture. Stir everything together and let it simmer. If the sauce gets too thick, you can add some of the reserved tomato juice to adjust the consistency.
- While the sauce is simmering, cook your spaghetti, linguine, or bucatini according to the package instructions. It should be al dente when you taste it to avoid mushy pasta.
- Once the pasta is cooked, toss it with the sauce and add 1 tablespoon of salted butter. Stir until everything is evenly coated, giving the dish a nice sheen.
- In a separate small pan, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs and minced garlic, stirring constantly until the breadcrumbs are golden brown. Be attentive as they can burn quickly.
- Plate the pasta and top it with the toasted garlic breadcrumbs and roughly chopped parsley. Serve immediately for the best experience.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Expert Tips: Use San Marzano tomatoes for the best flavor. Adjust red pepper flakes according to your heat preference. If the sauce becomes too thick, adding up to ¼ cup of reserved tomato juice will help achieve a smoother consistency. When cooking shrimp, aim for just 2-3 minutes until they are pink to avoid rubbery texture. If breadcrumbs start to burn, stirring constantly while toasting will help achieve that perfect golden color without charring.
Reheating Instructions: Reheat the pasta and sauce on the stovetop over low heat until hot, stirring occasionally.
Serving Suggestions: Pair with a crisp white wine like Pinot Grigio. Serve with a side of garlic bread. Garnish with additional fresh parsley and lemon wedges.
Recipe Variations: Replace shrimp with scallops for a different seafood flavor. Add sautéed bell peppers for extra color and sweetness. Incorporate fresh herbs like basil or oregano for an aromatic touch.
Ingredient Notes: For best results, choose high-quality San Marzano tomatoes. Feel free to use frozen shrimp, just ensure they are thawed and patted dry before cooking. If you prefer a hearty sauce, using a full 28 ounces of San Marzano tomatoes will provide remarkable flavor and depth.
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