Why You’ll Love Shrimp Fra Diavolo Recipe

I like this recipe because it balances spicy heat with rich tomato flavor and perfectly cooked shrimp. I enjoy how versatile it is since I can serve it over pasta for dinner or with crusty bread as an appetizer. It’s hearty, comforting, and impressive without being complicated.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Shrimp
▢1 lb. large uncooked shrimp, see notes
▢2 tablespoons olive oil

Sauce
▢1 medium yellow onion
▢3 tablespoons butter
▢4 cloves garlic, minced
▢¾ cup chicken broth
▢½ cup chicken broth
▢¼ cup tomato paste
▢14.5 oz. can fire roasted tomatoes, undrained
▢1 teaspoon soy sauce
▢2 teaspoons hot sauce

Seasonings
▢1 teaspoon dried oregano
▢½ teaspoon dried basil
▢1 teaspoon mustard powder
▢1 teaspoon red pepper flakes, more or less to your liking
▢¼ teaspoon pepper

Directions

I start by measuring out all the ingredients so everything is ready to go. I fully thaw the shrimp, pat them dry, and remove the shells, tails, and veins if needed.
I heat the olive oil in a large skillet over medium-high heat and cook the shrimp for about 1 minute and 20 seconds per side. I immediately transfer them to a plate so they don’t overcook.
In the same skillet, I add the butter and onions and cook over medium heat for about 10 minutes, stirring occasionally, until the onions soften and release their natural sweetness.
I add the garlic and chicken broth, bring it to a gentle bubble, and let it reduce slightly for about 4 to 5 minutes. I stir in the remaining chicken broth and tomato paste until combined.
I add the fire-roasted tomatoes, soy sauce, hot sauce, and all the seasonings. I bring the sauce to a boil, then reduce it to a simmer and let it thicken for 10 to 15 minutes.
Once the sauce reaches the flavor and thickness I like, I reduce the heat to low and add the shrimp back in with any juices. I partially cover the skillet and let everything heat through for about 45 seconds before serving.

Servings and Timing

I usually serve this dish to 4 people. Prep time takes about 10 minutes, cook time is around 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add extra red pepper flakes when I want more heat. If I’m serving it over pasta, I thin the sauce slightly with pasta water. I also enjoy adding a small knob of butter at the end for extra richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop over low heat so the shrimp stay tender and don’t overcook.

FAQs

How spicy is Shrimp Fra Diavolo?

I find it moderately spicy, but I can easily adjust the heat by changing the amount of red pepper flakes and hot sauce.

Can I use frozen shrimp?

I can use frozen shrimp as long as they’re fully thawed and dried before cooking.

What size shrimp works best?

I prefer large shrimp because they stay juicy and don’t overcook as easily.

Can I serve this without pasta?

I often serve it with crusty bread or roasted vegetables instead of pasta.

Can I make this ahead of time?

I can make the sauce ahead, but I prefer cooking the shrimp fresh before serving.

Can I substitute seafood broth?

I can use seafood broth instead of chicken broth if I want a more ocean-forward flavor.

How do I avoid overcooking the shrimp?

I time the shrimp carefully and remove them from the pan early, adding them back only at the end.

Does the sauce thicken as it simmers?

I notice it thickens naturally as it reduces and the flavors concentrate.

Can I add vegetables?

I sometimes add bell peppers or spinach for extra color and texture.

Is this dish freezer-friendly?

I don’t recommend freezing it because shrimp can become rubbery once thawed.

Conclusion

I keep this Shrimp Fra Diavolo in my dinner rotation because it delivers bold flavor, satisfying heat, and a beautiful sauce every time. It’s one of my favorite ways to turn simple shrimp into a memorable meal.