Shrimp Fra Diavolo -Shrimp in Spicy Tomato Sauce

 Shrimp Fra Diavolo – is fast, fierce and pungent Italian dish for those who love spicy kick! Succulent shrimps are sautéed with red pepper flakes in thick, spicy sauce of garlic, olive oil, and home made marinara sauce, simmered with white wine.

For all the chili lovers out there this is the dish for you! This spicy seafood dish will satisfy your spicy cravings!

Jumbo pieces of shrimp are cooked in tomato sauce infused with white wine and hot peppers. It’s a quick and easy meal with some serious flavors and devilish heat. This peppery seafood dish showcases the fresh seafood, the amazing tomato sauce and the combination of wine and garlic. Nothing else screams delicious than this Italian fiery dish.


  • Easy, one pan Italian dish
  • Can be served as appetizer or dinner on its own
  • you can add it to your favorite pasta dish and make it a whole meal

This spicy shrimp recipe is ready in 20 minutes, and it is great served with your favorite crusty bread, pasta, or rice.


  • Use the best quality shrimp; I like to use white sweet shrimp, but any kind will work
  • Good quality white wine. The one you want to drink
  • I like to use extra jumbo size shrimps. They don’t overcook too quickly
  • Avoid overcrowding the pan. You want to sauté the shrimps and boil them.

For this spicy fra diavolo sauce I use marinara sauce. I like the smooth and velvety texter of it. To bring the heat, add more of the crushed red pepper flakes. The aromatics like garlic, onions, thyme, and oregano, and the amazing flavors from the wine and tomatoes, create a rich and concentrated sauce to toss with the shrimp.

You Need:

Shrimp peeled and deveined1 pound
Red Pepper Flakes2 tbsp. or to taste
Garlic Cloves, sliced5
Marinara Sauce14 oz.
Fresh chopped Parsley2 tbsp.
Olive Oil 5 tbsp.
Garlic Powder1 tsp.
Oregano1/4 tsp.
Onion Powder1 tsp.
Black Pepper 1/2 tsp.
Salt1/2 tsp.
White Wine1/3 cup

What to serve it with:

Shrimp fra diavolo is typically served with a long pasta such as linguine or spaghetti. I like to change this up sometimes and serve it with anything that can either soak up or help me scoop the sauce.

If you aren’t in the mood for pasta, toss the fra diavolo sauce with some rice or just leave it as it is and scoop the delicious sauce with some Ciabatta bread.

Leftover and storage tips:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, and remove from heat the moment the shrimp is warmed through.

This will keep it from becoming too rubbery.

You can make the sauce a day or two in advance and save it in the refrigerator. You can serve this sauce with other seafoods like sea bass or snapper. You can serve with crab or lobster as well.


Pat the shrimp dry and season with kosher salt , onion powder, garlic powder and freshly cracked black pepper and 1 teaspoon of red pepper flakes.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the shrimp, and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now (If the shrimp is still grey in some parts, it is okay, we will finish cooking it in the sauce).

In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high heat until shimmering. Reduce the heat to medium. Add the garlic. Cook for 1-2 minutes over low heat, tossing regularly. Add the white wine, and cook until reduced by half (about a minute or two).

Stir in the home made tomato sauce, and season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 5-8 minutes or so until thickened.

Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink.

Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.


Equipment you may find useful!

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