Shrimp Fra Diavolo

Shrimp Fra Diavolo

34 Reviews 4 Pics
Margaret Rolfe
Recipe by  Margaret Rolfe

“A simple and spicy dish that will impress your friends. Save time by buying shrimp that's already cooked and peeled.”

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Adjust Servings

Original recipe yields 8 servings



  1. Peel and cook shrimp if necessary, and place in a bowl of cold water.
  2. Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.
  3. While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.

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Reviews (34)

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This recipe needs help. But with a few minor modifications, it can be terrific. First, don't cook the shrimp separately - you're losing a lot of flavor that way. I heated up about 1 tbls of olive oil and 1/2 tbls of butter and sauteed the chopped garlic, chopped shallot (because I had it), red pepper (and I even added a little cayenne), a little basil and then the shrimp. Saute for just a couple of minutes then remove the shrimp into a separate bowl - leave garlic/everything else in the pan. Then I added the wine (a bit more than 2 Tbls) and reduced it before adding the tomatoes - here I added a touch more olive oil as well. Simmer/cook down and when ready to serve w/ pasta, add the shrimp back and cook for a couple of minutes. I put drained pasta directly into the sauce and it soaked up the sauce wonderfully. I also made only a 1/2 batch and it was enough for two meals for my husband and me. With these changes, it was delicious!



A pretty good recipe- very similar to my mom's shrimp fra diavolo. My recommendation is to cook the shrimp in olive oil and a little light margarine with crushed red pepper prior to making the sauce. The shrimp just seem to soak up the spicy flavor of the red pepper infused oil. I love spicy though..... I always use cheap but relatively good red table wine (love that Concha y Toro!) and plenty of it, though if it becomes too thin you can add tomato paste. Overall, very good with those changes.



This is the beginning of a good recipe. The garlic taste was a bit too strong. Next time, I'll sautee the shrimp in the garlic, then add the garlic to the sauce to simmer. I added a little Italian Seasoning to the recipe, and that filled in the "missing flavor." I might season the shrimp just a bit, too.

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Amount Per Serving (8 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 54 g
  • 17%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 795 mg
  • 32%

Based on a 2,000 calorie diet



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Fra Diavolo Sauce With Pasta


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Garlic Shrimp Linguine