Shrimp Fra Diavolo Pasta Recipe

If you’re craving a pasta dish that’s bursting with bold flavors and just the right amount of heat, you’re in for a treat with this Shrimp Fra Diavolo Pasta Recipe. I absolutely love how this recipe marries spicy Calabrian chili paste with tender, juicy shrimp and a rich, garlicky tomato sauce—it’s like a little fiesta in every bite. Whether you’re cooking dinner for your family or impressing friends, this dish comes together quickly and tastes like you spent hours in the kitchen. Stick around—I’m sharing all my best tips to help you nail it perfectly!

this Recipe

Ingredients You’ll Need

This Shrimp Fra Diavolo Pasta Recipe brings together some pantry staples and a few star ingredients that really elevate the dish. When you pick your shrimp, go for large, fresh or well-thawed ones with tails on—they add flavor and look beautiful tossed into the pasta.

• Linguine (or pasta of choice): Linguine holds the sauce beautifully, but feel free to use spaghetti, fettuccine, or even penne for a different vibe.
• Large shrimp (cleaned, tails-on): Tails make the shrimp easier to handle and keep them juicy as they cook.
• Red pepper flakes: Adds a little extra kick to balance the chili paste—adjust to taste!
• Olive oil: Quality extra virgin olive oil deepens the flavor and helps sauté the shrimp to perfection.
• Garlic cloves: Loads of garlic create the backbone of that irresistible Italian aroma.
• Calabrian chili paste: This is the magic ingredient for authentic heat and smoky flavor—don’t skip it!
• Baking soda: A bit surprising, but it helps balance acidity in the tomatoes and smooths out the sauce.
• San Marzano tomatoes (canned whole): Their rich, sweet flavor transforms this sauce into something special. Crush them yourself for best texture.
• Shrimp, fish, or chicken stock: Adds depth to the sauce—shrimp stock, if you have it, makes it extra delicious.
• Fresh parsley: Brightens and freshens the dish at the end with vibrant color and flavor.

Variations

I love how flexible the Shrimp Fra Diavolo Pasta Recipe is. You can really play around with it depending on your mood, what’s in your fridge, or your heat tolerance. Let’s talk about a few ways I’ve tweaked this dish over the years.

• Milder Version: I sometimes reduce the Calabrian chili paste and skip the red pepper flakes when cooking for little ones or spice-shy friends—it still tastes fantastic!
• Extra Veggies: Adding sautéed bell peppers or zucchini chunks gives a fresh texture contrast that my family loves.
• Gluten-Free Option: Swap linguine with your favorite gluten-free pasta to keep it accessible without losing the heartiness.
• Seafood Mix: Occasionally, I toss in scallops or chunks of firm white fish alongside shrimp for a seafood extravaganza.

How to Make Shrimp Fra Diavolo Pasta Recipe

Step 1: Cook the Pasta Perfectly

First things first, bring a big pot of water to a rolling boil and add plenty of salt—this is your only chance to season the pasta itself and it makes a huge difference. Cook your linguine according to the package directions until al dente. I like to reserve about half a cup of pasta water or stock before draining. That starchy, flavored liquid is your secret weapon for adjusting sauce consistency later. Drain the pasta and set it aside.

Step 2: Sear the Shrimp to Juicy Perfection

Pat your shrimp dry—this ensures a nice sear instead of steaming—and toss them with red pepper flakes and a pinch of salt. Heat a medium nonstick sauté pan over medium-high heat and drizzle in a couple of tablespoons of olive oil. Add the shrimp in a single layer and cook undisturbed for about 45 seconds, then flip and cook another 30–45 seconds until they turn opaque and develop a golden sear. Remove the shrimp onto a plate to avoid overcooking while you make the sauce.

Step 3: Build the Fra Diavolo Sauce

Add the remaining olive oil to the same skillet—you’ll get leftover shrimp flavor mingling with the oil, which adds depth. Toss in your crushed garlic and Calabrian chili paste, stirring for just 30 seconds to soften the garlic and wake up those beautiful spicy notes. Then sprinkle in the baking soda—this might seem odd, but trust me, it helps mellow the tomatoes’ acidity and makes the sauce silky. Stir in salt, crushed San Marzano tomatoes, and your stock. Bring to a simmer, then reduce the heat and let it bubble gently for about 10 minutes, stirring often, so it thickens and the flavors marry.

Step 4: Finish It Off with Shrimp and Pasta

Once your sauce has thickened nicely, return the shrimp along with any juices from the plate into the skillet. Toss in a couple of tablespoons of fresh parsley for brightness and heat through for a minute or two—shrimp cooks fast so you don’t want to overdo it. Add your drained pasta and toss everything together. If the sauce feels too thick, splash in some reserved pasta water or stock to loosen it up to your liking. Taste and tweak seasonings if needed, then garnish with the remaining parsley before serving.

How to Serve Shrimp Fra Diavolo Pasta Recipe

Garnishes

I’m a huge fan of fresh parsley sprinkled on top—it adds a burst of color and pops of herbaceous flavor. Sometimes I like to add a little fresh lemon zest or a tiny drizzle of good olive oil right before serving for an extra layer of freshness and richness. If you’re feeling fancy, a few shavings of Pecorino Romano cheese elevate it nicely without overpowering the heat.

Side Dishes

I usually keep it simple with a crisp green salad dressed with a light vinaigrette to balance the heat and richness of the pasta. Garlic bread is a classic pairing here—plus, you can use it to mop up any leftover sauce (which you definitely will). Roasted or sautéed asparagus or green beans add a fresh, crunchy contrast that we all love.

Creative Ways to Present

For special occasions, I’ve plated this dish in individual shallow bowls garnished with whole parsley sprigs and a lemon wedge on the side. It makes everything feel a little more celebratory. Another trick? Serve it family-style in a big pasta bowl on the table with extra chili flakes and parmesan nearby so guests can customize their bowls. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they usually last well for up to 2 days. Because shrimp can get a little chewy if overcooked, I recommend reheating gently and not overdoing it. The sauce, though, actually tastes even better the next day as the flavors deepen.

Freezing

I’ve tried freezing the sauce alone without the pasta or shrimp and it freezes beautifully. Just thaw and reheat gently before adding freshly cooked shrimp and pasta. Freezing cooked shrimp tends to alter the texture, so I don’t recommend freezing the whole completed dish.

Reheating

Reheat leftovers over medium heat on the stove, adding a splash of water or stock to loosen the sauce and keep it from drying out. Stir gently and heat just until warmed through to avoid toughening the shrimp. If you find the pasta absorbs too much sauce, a drizzle of olive oil helps restore silkiness.

FAQs

Final Thoughts

When I first tried this Shrimp Fra Diavolo Pasta Recipe, I was blown away by how such simple ingredients could create such a vibrant, spicy, and satisfying dish. It quickly became a go-to in my kitchen—I love that it feels fancy but comes together in under 40 minutes. If you’re looking for a crowd-pleasing, flavor-packed pasta that’s cozy yet exciting, you’ll enjoy this as much as I do. Trust me, once you try it, it’ll be on your regular rotation too!

Print