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 pound large shrimp, cleaned with tails-on; ½ teaspoon red pepper flakes; ½ teaspoon kosher salt for shrimp; 2 tablespoons olive oil (for cooking shrimp); 5 tablespoons olive oil (total); 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 (plus ½ cup reserved pasta water); ½ teaspoon kosher salt (for sauce); 3 tablespoons fresh parsley, divided (2 tbsp for sauce, 1 tbsp for serving)

If you’re craving something that’s spicy, vibrant, and oh-so-satisfying, this Shrimp Fra Diavolo Pasta Recipe is your new go-to. I absolutely love how this dish combines tender shrimp with a fiery, garlicky tomato sauce that clings perfectly to linguine. When I first tried this, I was hooked instantly — it’s like an Italian-American classic with a fun kick, and I can’t wait for you to make it at home and wow your family or dinner guests.

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Why You’ll Love This Recipe

Simple yet impressive: This dish looks gourmet but comes together in under 35 minutes.
Bold, balanced flavors: The heat from Calabrian chili paste pairs perfectly with sweet shrimp.
Easy to customize: You can tweak the spice level or swap shrimp for other seafood.
Perfect weeknight meal: It’s hearty, comforting, and requires minimal prep.

A close-up of a black pan filled with curly pasta noodles mixed with bright orange cooked shrimp. The shrimp are large, lightly seasoned with green herbs sprinkled on top, and topped with small amounts of red tomato sauce. The pasta has a light coating of sauce and small green herb pieces scattered evenly. The pan rests on a white marbled surface with a small white bowl of crushed red pepper flakes blurred in the bottom right corner. photo taken with an iphone --ar 2:3 --v 7 - Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, Italian seafood pasta, easy seafood pasta, quick dinner shrimp recipe

Ingredients You’ll Need

The magic of this Shrimp Fra Diavolo Pasta Recipe really starts with fresh, simple ingredients that come together beautifully. Plus, using good-quality tomatoes and Calabrian chili paste makes all the difference in flavor. Here are the essentials you’ll want to grab:

Flat lay of dry linguine nest, large raw shrimp with tails on arranged neatly, bright red Calabrian chili paste in a small white bowl, golden olive oil in a small white bowl, whole unpeeled garlic cloves scattered evenly, small white bowl of red pepper flakes, whole uncracked brown eggs not present so omitted, a small bunch of fresh parsley sprigs, fresh whole San Marzano tomatoes halved and squished, a small white bowl of light shrimp stock, a small white bowl containing fine white baking soda powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, Italian seafood pasta, easy seafood pasta, quick dinner shrimp recipe

Dry linguine: I prefer linguine because it holds the sauce well, but any pasta will do.
Large shrimp (with tails on): Keeping the tails adds extra flavor and helps with presentation.
Red pepper flakes: Adds a nice background heat; adjust to taste.
Olive oil: Use a good quality one for the best flavor.
Garlic cloves: Loads of garlic here—if you’re a garlic fan like me, this is your dream.
Calabrian chili paste: This is the secret weapon for authentic spicy-sweet flavor.
Baking soda: Helps soften the acidity of the tomatoes—trust me, it works wonders.
Whole San Marzano tomatoes: Best for a natural, rich tomato base; canned are totally fine.
Shrimp, fish, or chicken stock: Adds savory depth to the sauce; I usually keep shrimp stock on hand when possible.
Fresh parsley: Just a sprinkle at the end to brighten things up.

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 like to mix things up with this dish depending on what’s in my pantry or my mood, and you should too! Feel free to adapt the spice level or swap ingredients for what you prefer. It’s all about making it your own.

Mild Version: I’ve toned down the chili paste and skipped the red pepper flakes to make it kid-friendly — still tasty but less fiery.
Seafood Medley: Swap half the shrimp for scallops or mussels when I want a seafood extravaganza.
Gluten-Free: Just use your favorite gluten-free pasta—no one ever notices the difference!
Extra Veggies: Sometimes I throw in sautéed bell peppers or spinach for some color and nutrition.

How to Make Shrimp Fra Diavolo Pasta Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of water to a rolling boil and salt it really well—it should taste almost like the sea. I love this trick because properly salted pasta water seasons the pasta from the inside out. Cook your linguine according to the package instructions until just al dente. Before draining, save half a cup of the starchy pasta water—that little reserved liquid is gold for adjusting your sauce consistency later.

Step 2: Sear the Shrimp with Love

Pat your shrimp dry thoroughly—this is key for getting a nice sear. Toss shrimp with red pepper flakes and a pinch of salt. Heat a nonstick skillet over medium-high heat with a drizzle of olive oil, then lay the shrimp in a single layer (don’t crowd the pan!). Cook about 45 seconds on the first side until you get that lovely pink color lock-in, flip, and cook an additional 30–45 seconds until opaque. Remove the shrimp to a plate and repeat with any remaining shrimp. This method gives you shrimp that are juicy with just a touch of char.

Step 3: Build the Fra Diavolo Sauce

Add the remaining olive oil to the skillet, then toss in your garlic and Calabrian chili paste. Stir it all together for about 30 seconds until fragrant—your kitchen will instantly smell amazing. Next, sprinkle in the baking soda and salt; this little baking soda trick smooths out the acidity of the tomatoes without dulling their brightness. Pour in your squished San Marzano tomatoes and stock, then bring everything to a simmer. Lower the heat and let it gently bubble for about 10 minutes, stirring often until it thickens nicely.

Step 4: Toss Everything Together

Once your sauce has thickened, add the cooked shrimp back into the skillet along with any tasty juices from the plate and most of the parsley. Toss to combine and heat the shrimp through. Finally, add your drained pasta and give it a good toss so every strand is coated with that spicy, garlicky sauce. If the sauce feels too thick, don’t hesitate to loosen it up with some reserved pasta water until it’s silky and perfect. Taste and adjust the seasoning if needed, then sprinkle with remaining fresh parsley before serving.

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Pro Tips for Making Shrimp Fra Diavolo Pasta Recipe

Don’t Overcrowd the Pan: Cooking shrimp in batches ensures they sear nicely instead of steaming.
Use Fresh Garlic: It makes a huge flavor difference when infused in the oil with chili paste.
Reserve Pasta Water: That starchy water is your best friend for adjusting sauce texture.
Adjust Spice Gradually: Start with less chili paste if you’re unsure—the heat can always be increased.

How to Serve Shrimp Fra Diavolo Pasta Recipe

A white bowl holds a serving of curly yellow noodles mixed with large cooked shrimp that are orange and pink with some black pepper and green herb bits on top, giving a fresh look. The noodles and shrimp are coated in a shiny reddish-orange sauce with small white onion pieces visible. A woman's hand is holding the bowl from below, and a silver fork rests inside at the top. In the background, a small white bowl with a brown spice or seasoning is blurred, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, Italian seafood pasta, easy seafood pasta, quick dinner shrimp recipe

Garnishes

I always finish this dish with a generous sprinkle of fresh parsley—it adds a bright, herbaceous note that cuts through the richness. Sometimes, I like a little extra drizzle of good olive oil or freshly grated Parmesan (even though traditionally it isn’t sprinkled on seafood pasta, it’s a personal twist I enjoy!).

Side Dishes

For sides, I like to keep it straightforward: a crisp green salad with lemon vinaigrette complements the spicy pasta beautifully. And if you’re feeling indulgent, some garlic bread on the side is an absolute must to sop up every last bit of that delicious sauce.

Creative Ways to Present

For special occasions, I’ve plated this shrimp fra diavolo on a wide white dish with the pasta twirled neatly into nests, topped with whole shrimp arranged appealingly and a sprig of parsley on top. Adding edible flowers or a lemon wedge on the side can really elevate the look and make the dinner feel celebratory.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The shrimp holds up well, and the flavors actually get a little deeper after sitting overnight—perfect for a quick lunch the next day.

Freezing

Honestly, I’ve tried freezing the sauce without pasta and shrimp separately, then reheated it with fresh pasta later. The texture stays better when you freeze the components separately rather than the whole dish mixed.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen the sauce if needed. Avoid microwaving if you can; the shrimp tends to get rubbery, but if you must, do it in short bursts at a low power setting.

FAQs

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

Absolutely! Just be sure to thaw frozen shrimp completely and pat them dry before cooking to avoid excess moisture. This helps you get that nice sear and prevents the sauce from becoming watery.
How spicy is this Shrimp Fra Diavolo Pasta Recipe?

The heat level is moderate and comes mainly from the Calabrian chili paste and red pepper flakes. You can easily control it by adjusting these ingredients to your taste—start with less if you’re sensitive to spice and add more as you go.
Can I make this recipe ahead of time?

You can make the sauce and cook the shrimp in advance, then combine everything just before serving. Reheating gently on the stove works best to maintain shrimp texture and sauce flavor.
What if I can’t find Calabrian chili paste?

No worries! You can substitute it with a mix of crushed red pepper flakes and a bit of smoked paprika for a different but still delicious flavor. It won’t be quite the same but still packs a punch.

Final Thoughts

This Shrimp Fra Diavolo Pasta Recipe has become a staple in my kitchen because it’s quick, packed with flavor, and a total crowd-pleaser. I love how the heat wakes up your taste buds without overpowering the sweetness of the shrimp. I highly encourage you to try making this at home—you’ll be amazed at how effortless it is to create something that tastes like it’s from your favorite Italian restaurant. Once you do, I bet this will become your go-to spicy pasta dinner too!