Spicy Shrimp Fra Diavolo with Linguine is a bold, fiery Italian-American classic that brings the heat in the most delicious way. Tender shrimp are simmered in a garlicky, chili-spiked tomato sauce and served over a bed of perfectly cooked linguine. This quick, restaurant-quality dish is perfect for date night, dinner parties, or any time you want to impress with minimal effort.
Why You’ll Love This Recipe
- Packed with bold, spicy flavor
- Quick and easy — ready in under 30 minutes
- Elegant enough for guests, easy enough for weeknights
- Perfect balance of heat, acid, and seafood sweetness
- One of the best spicy pasta dishes out there
- Customizable spice level
- Uses pantry staples and fresh ingredients
- A great way to enjoy shrimp in a new way
- Delicious paired with wine or crusty bread
- A true Italian-American comfort food classic
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Linguine pasta
- Large shrimp, peeled and deveined
- Olive oil
- Garlic, minced
- Crushed red pepper flakes
- Onion, finely chopped
- Dry white wine
- Canned crushed tomatoes
- Tomato paste
- Salt and pepper
- Fresh parsley, chopped
- Lemon wedges (for serving)
- Optional: grated Parmesan or Pecorino
directions
- Cook linguine according to package instructions until al dente. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add garlic, onion, and red pepper flakes. Sauté for 2–3 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add white wine and simmer for 2–3 minutes, letting it reduce slightly.
- Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Add shrimp to the sauce and cook for 3–4 minutes, until pink and just cooked through.
- Toss in cooked linguine and stir to coat with the sauce.
- Finish with chopped parsley and a squeeze of lemon.
- Serve hot with extra chili flakes and cheese, if desired.
Servings and timing
This recipe serves 4 and takes about 25–30 minutes total — 10 minutes prep and 15–20 minutes cooking time.
Variations
- Add calamari or scallops for a seafood mix
- Use spaghetti or fettuccine instead of linguine
- Add capers or olives for a briny twist
- Use crushed Calabrian chilies for authentic heat
- Finish with butter for a richer, silkier sauce
- Make it gluten-free with your favorite GF pasta
- Use fresh tomatoes in summer for a lighter sauce
storage/reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water or white wine to loosen the sauce. Avoid microwaving too long, as shrimp can become rubbery.
FAQs
What does “Fra Diavolo” mean?
It means “Brother Devil” in Italian and refers to the spicy, fiery nature of the dish.
Can I make this less spicy?
Yes—simply reduce or omit the red pepper flakes to your taste.
Can I use frozen shrimp?
Absolutely. Thaw them completely and pat dry before cooking.
What wine should I use?
A dry white like Sauvignon Blanc or Pinot Grigio works best.
Do I need to devein the shrimp?
Yes, for the best texture and flavor, deveining is recommended.
Can I use pre-cooked shrimp?
It’s best to use raw shrimp to avoid overcooking. If using pre-cooked, add them at the very end just to warm.
Is this dish dairy-free?
Yes, unless you add cheese. It’s naturally dairy-free without the garnish.
Can I use fresh tomatoes?
Yes—use 2 cups of chopped, peeled fresh tomatoes and simmer a little longer to thicken the sauce.
What goes well on the side?
Crusty bread, a green salad, or roasted veggies pair perfectly.
Can I freeze this dish?
It’s not ideal, as shrimp can become tough when reheated from frozen. Best enjoyed fresh.
Conclusion
Spicy Shrimp Fra Diavolo with Linguine is the perfect blend of heat, garlic, and seafood richness, wrapped in a silky tomato sauce that clings to every strand of pasta. It’s fast, flavorful, and just the right amount of fiery. Whether you’re cooking for guests or treating yourself to something special, this dish is sure to become a favorite go-to.
PrintSpicy Shrimp Fra Diavolo with Linguine
This Spicy Shrimp Fra Diavolo with Linguine is a bold and delicious pasta dish featuring tender shrimp simmered in a garlicky, spicy tomato sauce. Served over perfectly cooked linguine, it’s a restaurant-worthy meal that’s surprisingly easy to make at home. A little heat, a lot of flavor — ready in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
-
12 oz linguine
-
1 lb large shrimp, peeled and deveined
-
2 tablespoons olive oil
-
4 cloves garlic, minced
-
½ teaspoon red pepper flakes (adjust to taste)
-
1 (14 oz) can crushed tomatoes
-
½ cup dry white wine (or chicken broth)
-
1 teaspoon dried oregano
-
Salt and black pepper to taste
-
2 tablespoons fresh parsley, chopped
-
1 tablespoon lemon juice
-
Optional: grated Parmesan for serving
Instructions
-
Cook linguine in salted water according to package directions until al dente. Drain and set aside.
-
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
-
Add shrimp in a single layer and cook 1–2 minutes per side, until just pink. Remove shrimp from the pan and set aside.
-
In the same skillet, pour in crushed tomatoes, white wine, oregano, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally.
-
Return shrimp to the skillet and simmer for 2 more minutes until fully cooked. Stir in lemon juice and half the parsley.
-
Toss cooked linguine into the skillet and stir until well coated with the sauce.
-
Serve hot, topped with remaining parsley and Parmesan if desired.
Notes
-
Adjust the spice level by adding more or less red pepper flakes.
-
Great with other seafood too — try adding scallops or mussels.
-
Use gluten-free pasta if needed.