Name: Shrimp Fra Diavolo Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces dry linguine (or pasta of choice); 1¼ pounds large shrimp, cleaned with tails-on; ½ teaspoon red pepper flakes; Salt, to taste (½ teaspoon for shrimp tossing plus additional as needed); 5 tablespoons olive oil, divided; 10-12 cloves garlic; ½-2 tablespoons Calabrian chili paste; ⅛ teaspoon baking soda; 1 (28 ounce) can whole San Marzano tomatoes, squished down (or diced); ¾ cup shrimp, fish, or chicken stock; 3 tablespoons fresh parsley, divided

If you’re craving a pasta dinner that’s got a perfect balance of spicy, savory, and downright delicious, then you’re going to love this Shrimp Fra Diavolo Pasta Recipe. It’s one of those dishes that look fancy enough for company but come together easily on a weeknight. I first tried it when I was looking for a way to jazz up my shrimp dinners, and now my family goes crazy for it every time. Let me walk you through why this recipe rocks and how you can nail it in your own kitchen.

💜

Why You’ll Love This Recipe

Bold, Balanced Heat: The Calabrian chili paste gives just the right spicy kick without overpowering the sweet shrimp.
Effortlessly Elegant: It looks like you spent hours in the kitchen, but you can have it ready in about 35 minutes.
Versatile Pasta Pairing: Linguine works great here, but you can switch it up with your favorite pasta shapes.
Family Favorite: I’ve served this to guests and picky eaters alike, and it never fails to impress.

A close-up of a black pan filled with a shrimp pasta dish featuring curly, light yellow pasta noodles as the base layer. On top, there are plump, orange-pink cooked shrimp scattered evenly across the noodles. Bright red tomato sauce is dotted throughout the dish in small patches, adding color contrast. The dish is sprinkled with finely chopped green herbs and black pepper flakes for texture and garnish. The pan sits on a white marbled surface, and in the corner, a small white bowl with dark sauce and red chili flakes is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing fresh, quality ingredients makes all the difference for this Shrimp Fra Diavolo Pasta Recipe. The shrimp needs to be fresh and dry to sear perfectly, and San Marzano tomatoes bring a naturally sweet depth to the sauce that canned tomatoes just can’t match.

Dry linguine (or pasta of choice): Linguine’s thin, flat shape holds onto the spicy sauce perfectly, but feel free to use spaghetti or even penne.
Large shrimp, cleaned with tails-on: Keeping the tails adds flavor and looks elegant—just make sure to pat them dry for a good sear.
Red pepper flakes: This adds a bit of heat, but don’t worry—you can adjust to your spice tolerance.
Olive oil: Use good-quality extra virgin olive oil for the best flavor layering.
Garlic cloves: The more garlic, the better! It infuses the sauce with a rich, aromatic base.
Calabrian chili paste: This is the star ingredient for spice and a fruity complexity. It’s easy to find at specialty stores or online.
Baking soda: Trust me on this one—it mellows the acidity of the tomatoes, making the sauce smoother and richer.
Whole San Marzano tomatoes, squished down: Their natural sweetness and low acidity are perfect for this sauce.
Shrimp, fish, or chicken stock: Adds depth and flavor—if you don’t have any stock, water works in a pinch but stock really elevates the sauce.
Fresh parsley: It brightens the dish with a pop of color and freshness just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how easy it is to customize this Shrimp Fra Diavolo Pasta Recipe to fit different moods or dietary needs. Whether you want to amp up the heat, keep it milder, or swap the shrimp out for something else, this recipe is a fantastic base.

Seafood Swap: I’ve replaced shrimp with scallops or mussels when I wanted to mix it up, and it works beautifully without much tweaking.
Vegetarian Version: Leave out the shrimp and toss in some hearty mushrooms or roasted eggplant for the same spicy sauce satisfaction.
Spice Level: If you’re spice shy, reduce the Calabrian chili paste or leave out the red pepper flakes. For heat lovers, add extra chili or a dash of hot sauce.
Gluten-Free: Use your favorite gluten-free pasta, and it’s just as satisfying.

How to Make Shrimp Fra Diavolo Pasta Recipe

Step 1: Cooking the Pasta to Perfection

Bring a large pot of water to a rolling boil and salt it generously—the water should taste like the sea. This is a trick I learned early on to ensure your pasta is well-seasoned. Cook your linguine according to the package directions until al dente, usually just a minute or two less than fully cooked, because it’ll finish cooking in the sauce. Save about half a cup of that starchy pasta water before draining to tweak the sauce consistency later.

Step 2: Searing the Shrimp

Pat your shrimp dry with paper towels—this is crucial for getting a beautiful sear rather than steaming them. Toss the shrimp with red pepper flakes and salt to season evenly. Heat a nonstick sauté pan over medium-high heat, then add a couple tablespoons of olive oil. Don’t crowd the pan; work in batches if needed. Cook the shrimp in a single layer for about 45-60 seconds on one side until they get that lovely pink sear, then flip and cook another 30-45 seconds until opaque. Remove the shrimp and set aside—this keeps them from overcooking later when they hit the sauce.

Step 3: Building the Fra Diavolo Sauce

Into the same pan, add the remaining olive oil, then toss in the sliced garlic and Calabrian chili paste. Stir constantly to avoid burning the garlic—it only takes about 30 seconds to develop that fragrant base. Then sprinkle in the baking soda and salt—don’t skip the baking soda! It’s my secret to balancing the acidic tomatoes. Pour in the squished San Marzano tomatoes and the shrimp or chicken stock. Bring the sauce to a gentle simmer, reduce to medium-low, and let it thicken while stirring often—it usually takes around 10 minutes.

Step 4: Bringing It All Together

When the sauce has thickened beautifully, add the shrimp back into the pan—don’t forget any juices from the plate; that’s extra flavor gold. Stir in two tablespoons of freshly chopped parsley to brighten the rich sauce. Toss the cooked pasta in the sauce, adding reserved pasta water little by little if it feels too thick. Taste and adjust the seasoning with salt or extra chili paste if you want more heat. Finish by sprinkling the remaining parsley over the top before serving.

👨‍🍳

Pro Tips for Making Shrimp Fra Diavolo Pasta Recipe

Dry Your Shrimp Thoroughly: Moisture kills the sear; patting them dry ensures they brown nicely and don’t steam.
Reserve Pasta Water: A bit of starchy pasta water is magic for loosening the sauce without watering down flavor.
Don’t Rush the Sauce: Letting the sauce simmer and thicken develops rich, concentrated flavors that make all the difference.
Add Shrimp at the End: Cooking shrimp twice might sound odd, but finishing them in the sauce keeps them juicy and tender.

How to Serve Shrimp Fra Diavolo Pasta Recipe

A dark gray bowl is filled with thick, curly noodles in a red sauce mixed with several large, pink cooked shrimp. The shrimp are coated in the sauce and sprinkled with small bits of green herbs, mainly on top. A silver fork rests on the right edge of the bowl. A woman's hand holds the bowl from the left bottom corner. In the blurry background, a small bowl with red flakes and light cloth are visible on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of topping this dish with a little extra fresh parsley—it adds a fresh, herbal note and makes the colors pop. Sometimes I sprinkle a pinch of freshly grated Parmesan, though that’s not traditional, but it adds a lovely savory richness if you like cheese with seafood.

Side Dishes

To round out the meal, I often serve this with a crisp green salad dressed simply with lemon and olive oil, plus some crusty garlic bread to soak up the leftover sauce. Roasted or sautéed broccolini with a squeeze of lemon pairs beautifully, adding a fresh, slightly bitter contrast to the spicy pasta.

Creative Ways to Present

For special dinners, I like to plate the pasta twirled high into nests on each plate, then arrange shrimp artfully on top with a sprig of parsley. Drizzling a little bit of high-quality olive oil or a few drops of lemon zest oil just before serving adds an elegant touch. If you want to impress, serve in shallow white bowls to showcase the beautiful red sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Fra Diavolo Pasta keeps well in an airtight container in the fridge for up to two days. I like to separate the pasta and sauce if I can—it helps preserve texture, especially so the shrimp don’t get rubbery.

Freezing

Freezing this dish isn’t my first choice since the shrimp texture can get a little tough, but if you have to, freeze the sauce separately from the pasta. When ready, thaw overnight in the fridge and reheat gently on the stovetop, adding fresh pasta cooked al dente to avoid mushiness.

Reheating

I reheat leftovers gently on the stove over medium-low heat with a splash of stock or reserved pasta water to loosen the sauce. This keeps the shrimp tender and the sauce luxurious, avoiding drying out that sometimes happens in the microwave.

FAQs

Can I use frozen shrimp for this Shrimp Fra Diavolo Pasta Recipe?

Yes, but thaw them completely and pat dry before cooking. Frozen shrimp can release a lot of water, which makes it harder to get a nice sear. Thawing properly helps achieve that beautiful caramelization.
Is Calabrian chili paste very spicy?

It has a moderate level of heat with a fruity, smoky flavor. If you’re sensitive to spice, start with less and add more to taste. It’s one of those ingredients that adds complexity rather than just heat.
Do I have to use baking soda in the sauce?

Adding a pinch of baking soda helps neutralize the acidity in the tomatoes, resulting in a smoother, less tangy sauce. I’ve found it really balances the flavors well, but if you prefer a tangier sauce, you can skip it.
What pasta works best for Shrimp Fra Diavolo?

Traditionally, linguine is fantastic because its flat shape holds sauce well, but spaghetti, fettuccine, or even penne or rigatoni work great too. Just pick your favorite!
Can I make this recipe vegetarian?

Absolutely! Skip the shrimp and add mushrooms, roasted eggplant, or even zucchini. The spicy tomato sauce is so flavorful it stands on its own.

Final Thoughts

This Shrimp Fra Diavolo Pasta Recipe has found a permanent spot in my rotation because it hits that sweet spot of being crave-worthy, relatively quick, and special enough to serve guests without stress. I hope you have as much fun making it as I do—just remember to trust the process, don’t rush the sauce, and enjoy the spicy, garlicky goodness. Invite some friends over, pour a glass of wine, and let this dish be the star of your night!