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; ½ teaspoon kosher salt; 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 (see notes); ½ teaspoon kosher salt; 3 tablespoons fresh parsley, divided

Jump to Recipe· 4.7 from 23 reviews

If you’re craving a pasta dish that brings the perfect balance of heat, garlic, and fresh shrimp, then you’re in the right place. This Shrimp Fra Diavolo Pasta Recipe is absolutely fan-freaking-tastic — it’s punchy, vibrant, and has just the right amount of kick to keep you coming back for more. Trust me, whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers big on flavor with surprisingly simple steps. Ready to dive in?

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Why This Recipe Works

Bold, Balanced Heat: The Calabrian chili paste and red pepper flakes bring a nuanced spice that wakes up your palate without overwhelming it.
Fresh Shrimp That Shines: Cooking shrimp separately ensures a perfect sear and juicy texture—no rubbery bites here.
Rich, Garlicky Sauce: Slow-simmered tomato sauce with garlic and a touch of baking soda cuts acidity for a smoother, deeper flavor.
Simple, Authentic Ingredients: Using quality San Marzano tomatoes and fresh parsley keeps the dish true to its Italian roots.

Shrimp Fra Diavolo Pasta, spicy shrimp pasta, quick seafood pasta recipe, Italian shrimp pasta, flavorful shrimp pasta dish - The image shows a black pan full of curly pasta mixed with cooked shrimp. The pasta is light yellow with a slightly wavy texture, while the shrimp are orange with reddish highlights, laid on top and mixed in all around. There is a red tomato sauce spread unevenly on the pasta and shrimp, and small bits of green herbs sprinkled across the dish. The pan is on a white marbled surface with a small white bowl of red chili flakes beside it at the bottom left. The metal handle of the pan extends out to the right side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Shrimp Fra Diavolo Pasta Recipe plays a role—the spicy chilis add warmth, garlic brings aromatic depth, and the shrimp is the star protein. Picking the right pasta and fresh shrimp truly elevates the dish, so let’s talk shopping and ingredient tips before you start cooking.

Shrimp Fra Diavolo Pasta, spicy shrimp pasta, quick seafood pasta recipe, Italian shrimp pasta, flavorful shrimp pasta dish - Flat lay of dry linguine pasta neatly coiled, plump large shrimp with tails on arranged in a gentle curve, a small white bowl filled with shiny olive oil, a small white bowl containing bright red Calabrian chili paste, a cluster of fresh garlic cloves with papery skins intact, a small white bowl of vivid red crushed San Marzano tomatoes, fresh vibrant green parsley sprigs artistically placed, a small white bowl holding mixed red pepper flakes, and three whole uncracked brown eggs arranged symmetrically, all 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

Linguine or Pasta of Choice: I prefer linguine because its flat shape holds the sauce beautifully, but spaghetti or bucatini work great too.
Large Shrimp, tails-on: Buying shrimp with shells removed but tails on keeps them juicy when seared; just pat them dry for best browning.
Red Pepper Flakes: Start with the recipe amount—you can always add more at the table if you like it spicier.
Olive Oil: Use a good quality extra virgin olive oil—it’s the backbone of this sauce’s rich flavor.
Garlic Cloves: Tons of garlic here—10-12 cloves make the sauce savory and aromatic without becoming overpowering.
Calabrian Chili Paste: A must-have ingredient! It adds smoky, slightly sweet heat not found in other chili pastes.
Baking Soda: A secret hack to mellow out tomato acidity—just a pinch does wonders.
San Marzano Tomatoes: These tomatoes are sweet and low in acidity, perfect for that classic Italian sauce base.
Shrimp, Fish, or Chicken Stock: Homemade stock triples the flavor—plus, it’s easy to make if you save shrimp shells!
Fresh Parsley: Brightens the dish at the end with a fresh herby note.

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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.

Tweak to Your Taste

I love making this Shrimp Fra Diavolo Pasta Recipe my own, and you definitely should too! Feel free to dial the heat up or down, swap in your favorite pasta, or add veggies to sneak in some color and nutrients.

Variation: When I want to keep things mild, I cut back on the Calabrian chili paste and red pepper flakes and add a splash of lemon juice to keep the brightness.
Make it Gluten-Free: Use gluten-free linguine or zucchini noodles—just watch cooking time so you don’t overcook your noodles.
Add Veggies: Toss in some sautéed spinach or cherry tomatoes for extra color and freshness.

Step-by-Step: How I Make Shrimp Fra Diavolo Pasta Recipe

Step 1: Perfectly Cook the Pasta

First things first, bring a large pot of water to a rolling boil. Add a hefty pinch of salt—this is your chance to season the pasta from the inside out. Drop in your linguine and cook it until it’s just al dente according to the package instructions. Before draining, save about half a cup of the pasta water—that starchy liquid is magic for adjusting your sauce later. Drain the pasta and set it aside.

Step 2: Sear the Shrimp to Juicy Perfection

Pat your shrimp dry with paper towels to get a good sear. Toss them with red pepper flakes and a touch of salt. Heat a non-stick sauté pan over medium-high heat and drizzle in two tablespoons of olive oil. When it’s shimmering, place the shrimp in a single layer. Cook for about 45-60 seconds—don’t crowd the pan! Flip and cook an additional 30-45 seconds until the shrimp turns pink and opaque. Remove the shrimp and keep warm while you finish the sauce. Trust me, cooking shrimp quickly this way keeps them tender and prevents rubberiness.

Step 3: Build the Fra Diavolo Sauce

Add the remaining olive oil to the same skillet and toss in the garlic and Calabrian chili paste. Stir and cook for just 30 seconds—watch closely so the garlic doesn’t brown or burn, which would make it taste bitter. Add a pinch of baking soda (this cuts the tomato acidity) along with salt, the crushed San Marzano tomatoes, and your stock. Bring the mixture to a gentle simmer, then lower the heat and let it thicken for about 10 minutes. Stir regularly to prevent sticking and let the flavors meld into that gorgeous spicy tomato base.

Step 4: Bring It All Together

Once your sauce is thick and fragrant, return the shrimp to the pan, including any juices from the plate. Toss in two tablespoons of fresh parsley, then add your cooked pasta. Use the reserved pasta water to loosen the sauce if it feels too thick—you want the sauce to coat every strand of pasta beautifully. Taste and adjust seasonings as needed, then sprinkle the remaining parsley on top before serving.

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Pro Tips for Making Shrimp Fra Diavolo Pasta Recipe

Pat Shrimp Dry: Removing excess moisture guarantees a flavorful sear without steaming your shrimp.
Simmer, Don’t Boil: Keep your tomato sauce at a gentle simmer to develop richer flavor without breaking down the ingredients too much.
Save Pasta Water: That starchy water is your secret weapon for perfect sauce consistency—it always comes in handy!
Use Fresh Parsley at the End: Adding parsley last keeps its fresh color and flavor vibrant.

How to Serve Shrimp Fra Diavolo Pasta Recipe

Shrimp Fra Diavolo Pasta, spicy shrimp pasta, quick seafood pasta recipe, Italian shrimp pasta, flavorful shrimp pasta dish - The image shows a close-up of a pasta dish with curly, ridged pasta noodles that have a light yellow color. Scattered on top are many cooked shrimp that are orange with some pinkish, white parts. The shrimp are seasoned with small dark and green herb flakes. Small chunks of red tomato sauce are spread throughout the pasta and shrimp, adding bright color. The dish's texture looks slightly moist with a mix of smooth pasta and the firmer shrimp. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley and a light drizzle of high-quality extra virgin olive oil. Sometimes I add a few curls of fresh Parmigiano-Reggiano on top for richness. If you like more heat, a few extra red pepper flakes over the dish never hurt anyone!

Side Dishes

For me, a simple green salad with a lemon vinaigrette makes a refreshing contrast to the spice. Crusty garlic bread or a warm focaccia is perfect for sopping up every last bit of sauce. Roasted asparagus or sautéed green beans add a bright, crunchy element that balances the meal.

Creative Ways to Present

To impress guests, I’ve served this Shrimp Fra Diavolo Pasta Recipe in shallow pasta bowls with a sprig of parsley and a lemon wedge on the side for an extra pop. For date nights, candlelight and a glass of chilled white wine create a cozy scene—simple but elegant.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), store the pasta and sauce separately in airtight containers in the fridge. This helps keep the shrimp from overcooking and your pasta from getting mushy.

Freezing

Freezing cooked shrimp pasta dishes can be tricky because shrimp can become rubbery. I recommend freezing only the sauce if you want to save time later—defrost and toss with freshly cooked pasta and shrimp for the best results.

Reheating

Gently warm leftovers in a pan over low heat with a splash of water or broth to revive the sauce’s texture. Avoid microwaving as it tends to make the shrimp rubbery and pasta gummy.

FAQs

Can I make Shrimp Fra Diavolo Pasta Recipe with frozen shrimp?

Absolutely! Just be sure to thaw the shrimp properly overnight in the refrigerator and pat them dry thoroughly before cooking to get that perfect sear.
What can I substitute for Calabrian chili paste?

If you can’t find Calabrian chili paste, use a mix of crushed red pepper flakes and a bit of smoked paprika for depth. The flavor won’t be exactly the same but still delicious.
Is this recipe very spicy?

The heat level is moderate by default, but you can easily adjust it by adding more or less red pepper flakes and chili paste to suit your taste.
Can I use a different type of pasta?

Yes! While linguine is traditional, spaghetti, bucatini, or even penne work well. Just cook according to package directions and adjust sauce quantity as needed.
How do I make homemade shrimp stock?

Save the shells from peeled shrimp, then sauté them with garlic in a bit of olive oil. Add water, parsley, peppercorns, and salt, then simmer for 15 minutes before straining. It’s a flavorful base that boosts the sauce!

Final Thoughts

This Shrimp Fra Diavolo Pasta Recipe has become one of my go-to dishes whenever I want something spicy, comforting, and quick to pull together. It’s the kind of meal that feels special but doesn’t require hours in the kitchen. I hope you enjoy making it as much as I do—just remember to go easy on the chili if you’re not into too much heat, and don’t skip patting those shrimp dry. Give this recipe a try, and I bet it’ll become a favorite in your kitchen too. Happy cooking!