Name: Shrimp Fra Diavolo Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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; 2 tablespoons olive oil (for cooking shrimp); 3 tablespoons olive oil (for sauce); 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

Jump to Recipe· 4.7 from 10 reviews

If you love a flavorful pasta that kicks with just the right amount of heat, you’re going to adore this Shrimp Fra Diavolo Pasta Recipe. It’s smoky, garlicky, and has that rich, spicy tomato sauce that makes every bite unforgettable. Whether you’re cooking for a casual weeknight dinner or want to impress friends without hours in the kitchen, this dish hits all the marks. Stick with me—I’ll walk you through each step, share tips from my own kitchen adventures, and help you nail it perfectly.

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Why This Recipe Works

Balance of Heat and Flavor: The red pepper flakes and Calabrian chili paste add spicy depth without overpowering the fresh shrimp.
Fresh Shrimp with Tails-On: Cooking shrimp with tails on keeps them juicy and adds a nice pop of flavor.
Simple Ingredients, Big Impact: Using high-quality tomatoes and homemade or good stock enhances the sauce’s richness.
Quick and Easy: It comes together in about 35 minutes, perfect for a delicious dinner without the fuss.

Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, garlic shrimp pasta, quick seafood pasta, easy Italian pasta dishes - 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

Every ingredient in this Shrimp Fra Diavolo Pasta Recipe plays a crucial role in building layers of flavor. I always suggest using fresh, high-quality shrimp and tomatoes—you’ll notice the difference. Here are a few tips on choosing and understanding the ingredients.

Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, garlic shrimp pasta, quick seafood pasta, easy Italian pasta dishes - 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: A classic shape that holds the spicy sauce beautifully; you can swap for spaghetti or fettuccine if you prefer.
Large Shrimp (tails-on): Leaving the tails on seals in moisture and adds a lovely texture and presentation touch.
Red Pepper Flakes: This gives that signature kick — adjust the amount to match your heat tolerance.
Olive Oil: Extra virgin oil enhances the richness and sautéing process.
Garlic: So essential here for that pungent, aromatic backbone.
Calabrian Chili Paste: A game-changer — it’s smoky, tangy, and not just spicy; if you can’t find it, substitute with good-quality chili paste.
Baking Soda: You might wonder—this cuts the acidity of the tomatoes for a smoother sauce.
San Marzano Tomatoes: Sweet, low-acid tomatoes that create the perfect base; canned whole are best for fresh taste.
Stock (shrimp, fish, chicken): Adding stock layers umami and keeps your sauce from being flat.
Fresh Parsley: Adds freshness and a bright, herbal finish at the end.

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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.

Make It Your Way

One of my favorite things about this Shrimp Fra Diavolo Pasta Recipe is how flexible it is—feel free to tweak it to your taste or whatever’s in your pantry. Whether you want it hotter, milder, or packed with extra veggies, go for it!

More Heat: If you like a fiery dish, I sometimes add extra Calabrian chili paste or sprinkle in some fresh chopped jalapeños for a fresh bite.
Vegetarian Version: To skip the shrimp, substitute with sautéed mushrooms or eggplant, and use vegetable stock for a chunky, flavorful dinner.
Greener Plate: Toss in some sautéed spinach or kale at the end for both nutrition and color, I love adding a handful right into the sauce before mixing pasta.
Different Pasta: Try bucatini or penne if you want a sturdier match for the sauce, especially if you’re feeding a crowd.

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

Step 1: Cook the Pasta Perfectly

Start by bringing a big pot of water to a rolling boil. Salt it generously—the pasta water should taste like the sea! Cook the linguine according to the package directions until just al dente; this usually takes about 8-10 minutes. I always reserve a half-cup of that starchy pasta water before draining, which is key to adjusting the sauce’s consistency later. Trust me, this little trick saves a runny or overly thick sauce every time.

Step 2: Sear the Shrimp for Maximum Flavor

Pat the shrimp dry with paper towels—this helps them sear instead of steam. Toss with red pepper flakes and a pinch of salt to layer in flavor right away. Heat a nonstick skillet over medium-high and drizzle with olive oil; once shimmering, add the shrimp in a single layer. Let them cook undisturbed for about 45-60 seconds until you see a gorgeous pink sear, then flip and cook another 30-45 seconds until just opaque. Don’t overcook or they’ll get rubbery! Remove the shrimp to a plate and repeat if needed.

Step 3: Build the Fra Diavolo Sauce

In the same skillet, add the remaining olive oil and toss in the garlic and Calabrian chili paste. Stir for about 30 seconds until fragrant—you’ll know when the aroma hits. Sprinkle in the baking soda here, which will mellow the tomatoes’ acidity and brighten the sauce. Add a pinch of kosher salt, then pour in the tomatoes and stock. Bring it to a simmer, then lower to medium-low and cook gently for about 10 minutes, stirring frequently, until thickened and saucy.

Step 4: Combine and Finish

Once your sauce has thickened, nestle the seared shrimp back in along with all the flavorful juices collected on the plate, plus a couple tablespoons of fresh parsley. Toss gently to warm the shrimp through. Now, add your drained pasta and toss everything together. If the sauce feels too thick, splash in some reserved pasta water to loosen it perfectly. Give it a final taste and adjust salt or heat if needed. Garnish with the remaining parsley before serving.

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Tips from My Kitchen

Dry Shrimp for Better Sear: Always pat your shrimp dry before cooking — moisture is the enemy of a good crust.
Don’t Rush the Sauce: Let your sauce simmer slowly to develop rich flavors—it’s worth the patience.
Reserve Pasta Water: Keep some pasta water handy to loosen the sauce while binding it to the noodles.
Avoid Overcooking Shrimp: Pull them off the heat as soon as they turn opaque to keep them perfectly tender.

How to Serve Shrimp Fra Diavolo Pasta Recipe

Shrimp Fra Diavolo Pasta, spicy shrimp pasta recipe, garlic shrimp pasta, quick seafood pasta, easy Italian pasta dishes - 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 sprinkling this dish with fresh chopped parsley because it adds a bright herbal note that cuts through the heat and richness. For an extra pop, a drizzle of good-quality extra virgin olive oil or a squeeze of fresh lemon juice right before serving brings it all together beautifully.

Side Dishes

To round out this spicy, hearty pasta, I usually serve it with a crisp green salad dressed simply with lemon and olive oil, and sometimes some garlicky roasted broccoli or sautéed green beans. Crusty Italian bread is perfect for soaking up the flavorful Fra Diavolo sauce.

Creative Ways to Present

For a dinner party, I like to plate the pasta nest-style on each dish with a few shrimp artfully arranged on top and freshly chopped parsley. If I’m feeling fancy, I add a few shavings of Parmigiano-Reggiano or a sprinkle of flaky sea salt to finish it off—simple touches that make it feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Fra Diavolo pasta stores really well in an airtight container in the fridge for up to 2 days. I find the shrimp hold their texture nicely if you don’t overcook them the first time around.

Freezing

I personally don’t freeze this one with shrimp—it tends to lose texture—but you can freeze the sauce separately. Just store it in a freezer-safe container for up to 3 months, then thaw and toss with freshly cooked pasta and shrimp when ready.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat, adding a splash of water or stock to keep the sauce loose and the shrimp tender. Avoid the microwave if you can; it tends to dry the shrimp out.

FAQs

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

Absolutely! Just make sure you thaw the shrimp completely and pat them very dry before cooking to get the best sear and avoid excess moisture in the pan.
What can I substitute for Calabrian chili paste?

If you don’t have access to Calabrian chili paste, you can use a mix of chili flakes and a little tomato paste with smoked paprika to mimic the smoky, spicy flavor, but the unique tang of Calabrian paste is tough to replace.
Is baking soda necessary in the sauce?

While optional, baking soda helps cut the acidity of the tomatoes so your sauce tastes smoother and less sharp. Just a small pinch goes a long way!
Can I make this recipe vegetarian?

Yes! Skip the shrimp and use vegetable stock instead. Add hearty vegetables like mushrooms or eggplant for texture and flavor. The chili and garlic-rich sauce will still shine.
How spicy is this Shrimp Fra Diavolo Pasta Recipe?

It has a nice medium heat from the red pepper flakes and Calabrian chili, but you can easily adjust it to be milder or spicier depending on your preference by tweaking the amount of chili paste and flakes.

Final Thoughts

This Shrimp Fra Diavolo Pasta Recipe has become one of my go-to dishes whenever I want something that feels special but doesn’t require hours or tons of fuss. The spicy, garlicky sauce paired with tender shrimp and perfectly cooked pasta is pure comfort food with an exciting kick. I hope you enjoy making and eating it as much as I do—don’t be afraid to make it your own, and let it bring a little warmth and spice to your dinner table soon!