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Linguini and Shrimp Fra Diavolo

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You’ll love this spicy, Italian-American Shrimp dish served over linguini, perfect for seafood lovers!

Linguine and Shrimp

Linguini and Shrimp Fra Diavolo

Shrimp Fra Diavolo is a classic Italian-American seafood dish that’s perfect for spice lovers. This recipe combines succulent shrimp with a bold and spicy tomato sauce, served over a bed of linguini. It’s easy to make and comes together in about 30 minutes, so it’s perfect for a busy weeknight cooking! More quick and easy shrimp recipes are Shrimp and Grits, Air Fryer Shrimp and Shrimp and Asparagus Pasta.

Shrimp Fra Diavolo over linguini

What is Shrimp Fra Diavolo

Shrimp Fra Diavolo is a spicy Italian-American seafood dish. The name “Fra Diavolo” translates to “Brother Devil” in Italian, which gives an idea of the fiery spiciness of this dish. It typically consists of sautéed shrimp in a spicy tomato Fra Diavolo sauce, served over a bed of pasta. You can adjust the heat to your taste.

How To Make

To make my Shrimp Fra Diavolo, you’ll need a large skillet and a few key ingredients, including fresh shrimp, canned crushed tomatoes, fresh garlic, crushed red pepper flakes, capers and basil or parsley. The dish is typically served over spaghetti, but I like to use linguine, or fettuccine, use any other type of pasta you prefer.

Variations

  • Spice: One of the great things about this dish is that it’s easy to customize to your personal taste preferences. If you like your food extra spicy, you can add more red chili flakes to the tomato mixture. If you prefer a milder flavor, you can reduce the amount of spice or omit it altogether.
  • Shrimp: You can also experiment with different types of seafood, such as scallops, lobster, mussels or clams.
  • Herbs: I use fresh basil because my husband loves it but you can also use fresh parsley or fresh oregano.
  • Pasta: I used linguini but you can use spaghetti, bow ties, or any pasta shape you like. You can use wheat or gluten-free.
  • Low Carb Options: If you want to enjoy this as a low-carb meal, serve it over spaghetti squash or a bowl of roasted vegetables.
Shrimp Fra Diavolo ingredients

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Linguini and Shrimp Fra Diavolo

5 from 22 votes
7
Cals:385
Protein:29.5
Carbs:56
Fat:5
You'll love this spicy, Italian-American Shrimp Fra Diavolo served over linguini, perfect for seafood lovers!
Course: Dinner
Cuisine: Italian-American
Shrimp Fra Diavolo over linguini
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 2 cups

Ingredients

  • 12 ounces linguini, spaghetti or pasta of choice, wheat or gluten-free
  • kosher salt and fresh pepper to taste
  • 3 teaspoons extra virgin olive oil
  • 1 1/2 pounds jumbo shrimp, peeled and deveined*
  • 6-7 cloves garlic, peeled and smashed
  • 1/4 cup celery
  • 1/2 cup chopped onion
  • 35 ounces crushed tomatoes, I LOVE Tuttorosso
  • 1 1/2 teaspoons crushed red pepper, or to taste
  • 1 tablespoon capers, drained
  • 8 fresh basil leaves, rolled and sliced thin

Instructions

  • Bring a large pot of salted water to a boil.
  • While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
  • Stir in the garlic and cook until golden, about one minute.
  • Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
  • Transfer the shrimp to a plate, leaving garlic in the pan.
  • Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
  • Lower the heat and let it simmer about 8-10 minutes.
  • Meanwhile, add pasta to water and cook according to package directions for al dente.
  • Once the sauce is ready, add the shrimp and cook another minute or two; remove from heat and add the capers.
  • Serve in a large bowl over pasta topped with fresh basil and fresh black pepper. Optional, Parmesan cheese on the side.

Last Step:

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Nutrition

Serving: 2 cups, Calories: 385 kcal, Carbohydrates: 56 g, Protein: 29.5 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 182 mg, Sodium: 570 mg, Fiber: 10 g, Sugar: 9.5 g

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106 comments on “Linguini and Shrimp Fra Diavolo”

  1. This was so amazing and easy to make. I might try the sauce over rice or add chicken instead of shrimp. So delicious- thank you for the recipe!

  2. This recipe is simple but delicious! I made it for Christmas Eve 7 fishes last year and my brother in law said it was the best fra diavolo he’s ever had and had my sister ask for the recipe. I’m back to make the recipe again this year. I skipped the celery (not personally a fan) and it still came out great.

  3. This is the best recipe! It is easy to make, and delicious to serve company. I double it for a larger group.

  4. I didn’t think I liked spicy pasta sauce until I tried this recipe. Now, I probably make this dish monthly. The simple ingredients meld perfectly. I love the texture of the celery, and sometimes I add more that the recipe calls for. It is a great recipe to play with, adjusting the amount of the ingredients to suit your taste. I highly recommend this recipe.

  5. Avatar photo
    Renee Lanphere

    This was sooooo good! We froze the leftovers to have later. We added some Italian seasoning to it. My husband loves to add and never measures! I highly recommend this!

  6. I loved this! Really good! Served with your House Salad, made with love from your 1st cookbook in 2014. It reminded me of how long I’ve been using your recipes. Thank you so much for all you do Gina!

  7. Really good flavor… added a smidge of red wine, italian seasoning and let the tomato sauce simmer longer than specified. I love these recipes to help me stay on track. And thank you Gina for the WW points. I come to your site first to decide “what’s for dinner” and look forward to cooking because most all recipes have been soooo good! Sometimes will double just so there’s leftovers!

  8. Absolutely delicious! Perfect light dinner with rich texture and taste. The recipe was so easy to follow and actually fool proof. I love Italian recipes, pasta and shrimp. This recipe had all the ingredients for success. Loved it!

  9. This is so good! My husband loved it!
    I used 1/2 the crushed red pepper since I’m a wimp. Still very spicy and delicious 😋

  10. I made this for the first time tonight. It was delicious! I went ahead and mixed the pasta in with the sauce before serving. I love all of your recipes! Thank you for sharing them with us.

  11. Love your mussels fra diavolo recipe, so I’m sure this will be a winner too! How do you think the Palmini hearts of palm linquini noodles would hold up? Any tips?

  12. Our son made this for us when we visited.  Everyone loved it!  Eating  healthy never tasted so good!

  13. Made this dish last night.  Wow!  It’s a keeper!  Only difference to the recipe is I substituted Shrimp for Scallops.  Pan seared the scallops and added them to the completed sauce.  I upped the pepper flakes as we like it spicy!  ha ha.  This recipe will be going into a regular rotation.  So so good! 

  14. Your recipes look delicious. However, I am an inexperienced cook with little time to experiment. Moreover, I need low calorie recipes that result in serving size of at least 1.5 -2 cups of food so that I can feel satiated. Giving a serving size as a fraction of the total food prepared does not tell me, as an inexperience cook enough information. In addition to ingredients and preparation description, I need a picture of the results to be enticed and to compare to my results if I should try the recipe, nourishment data, and the volume of each serving or the volume of the whole along with the fraction per serving.

    1. Avatar photo
      Disappointed in you.

      This is so needy for someone on the hunt for free recipes. Did you even make this? Or are you just voting 1 star out of some weird entitlement?

      1. Wow, I have to agree. 

        Thank you, Gina for all of 6ur hard work. Please ignore people like Phil!

      2. Avatar photo
        Lynette Jordan

        I have to agree that this person is not being fair.  Your recipes are awesome and I look at your site first and then Weight Watchers to find things that fit within my diet.  I also LOVE that you have the Weight Watcher points!!  Thank you for all of your hard work and GREAT recipes!!!!

  15. This is one of our family favorites. To cut down on points and carbs we have this over spaghetti squash. So yummy.

  16. Can I keep the sauce made for like a week in the fridge? I’m planning to prepare the sauce and the pasta then I’ll grab it for lunch. Will the sauce still be okay until Friday?

  17. Pingback: spoook -tacular | Piwo z Lody

  18. Pingback: 9 Delicious High Protein Pasta Dinners Under 400 Calories – 100krace.com

  19. Gina, do you know the calorie count if you substitute out ZOODLES for the noodles? Thank you!! Love your site. 

  20. Just tried this recipe with shrimp and scallops…next time I'd leave out the scallops. But otherwise the original dish is fabulous! Thanks for posting.

  21. I omitted the olive oil and used cooking spray. Used ten cloves of garlic, doubled the red pepper and used half cup of sliced basil. Added a half cup of wine. We like things spicy! Really delicious with whole wheat linguine and a healthy tossed salas.

  22. There are very few things that make me feel as accomplished as successfully cooking a good meal and I have to say that your website is my resource! I made this last night and very rarely does my dish actually look like the picture on the recipes but this one is a mirror image and man was it delish!! It is, by far, on my top 5 of best recipes I've made yet from your site and it will be in heavy rotation 🙂 Thank you so much for sharing your talent with the world! And especially with my kitchen! 🙂
    -Stephanie

  23. I advocate testing the recipe first and then leaving a comment.

    Wow. I just had this for dinner and WOW. Had the entire troop of housemates wandering about drooling and the sight/smell. I love your recipes!!

  24. So this is the third time I've made a recipe of yours (mushroom stroganoff and orange, red onion, gorgonzola, argugula salad) and good god woman, I think it's fair to say that I would eat and love everything you've ever posted! All three recipes that I've made have been SO. YUMMY. My boyfriend raved about all three. I sent him a link and told him he can feel free to cook me anything on this website. I'm in the middle of week 3 of a newer, healthier lifestyle, and this website has been an amazing tool. I can't wait to work through so many more of your recipes. Thank you.

  25. I made this tonight for dinner and it was excellent. My husband, teenage daughter and I loved it. My daughter even rated it as an A+.

  26. Yum!! We had this for dinner tonight… added a couple extra dashes of crushed red peppers and it was perfect!!

  27. Avatar photo
    Jennifer Sadeli

    Hello! is it possible to make the sauce in a large batch and then freeze it for later use? i live alone so it would be more efficient for me that way (: thanks in advance!
    The pictures in this recipe look totally mouthwatering… I can't wait til i actually get to cook this 😀

    1. You can make the sauce with the shrimp and freeze in individual containers as I do also since i'm alone, it defrosts well and taste freshly made.

  28. This recipe is SO SIMPLE but also so FLAVORFUL! My husband couldn't get enough and I savored every last bit of my serving:-). We will definitely be making this again!

  29. Made this tonight and have to say: DEFINITE REPEAT!!! It was so tasty and easy to make, plus we served it with spaghetti squash for an even lower point count! Another great Skinny recipe!

  30. Avatar photo
    Jen'sIn2Grapes

    It is because of you (and my BFF calling me lazy) that caused me to plant my own herb garden rather than buy the herbs! Alot of your dishes have a fresh herb or two in it. This is fabulous and I am glad I have the fresh herbs on hand to make it! Thanks Gina.

  31. Avatar photo
    Sando @ the daily deelight

    Looks fantastic. I'm partial to red pepper flakes! I put them in just about everything. Fabulous photos!! Thanks for sharing 🙂

  32. Tried this recipe last night and it was great. Will be making it again. Kids also loved it without the prawns.

  33. This was my first try at a Skinny Taste recipe and I was not disappointed! Very tasty. I will be making this again!

  34. I'm a little confused, Gina…. You measure 12 oz of dry pasta before you cook it, do you than measure out 2 oz of cooked pasta per serving? I'm trying to figure out what the cooked equivalence of 2 oz of dry pasta is….. thanks!! Love your website!!

  35. Made this for supper tonight, was delicious and super easy! My husband gave the big thumbs up to make it again!

  36. Avatar photo
    Georgia | The Comfort of Cooking

    Fantastic healthy recipe, Gina! Pinning this and saving it everywhere I can to remind myself to make this soon!

  37. How do you measure your pasta to make sure you get the right amount? I know you said you measure it dry (before cooking) but how do you go about this?

    1. I was going to ask the same thing. I imagine they add saltiness, but would rather add salt than capers.

    2. I made this tonight with no capers and it was amazing! Not necessary at all. Also put it on top of spaghetti squash. Yummy!

  38. hi this looks fantastic! Would it work with fresh tomatoes as well? How much would you need. Thanks and keep the recipes coming. 🙂

  39. This looks great Gina! Love shrimps and pasta.. and as you say it's devilish hot, it will definitely be exactly my kind of dish I'm sure !:)

  40. Hey Gina, have you tried Nooodles for anything? The no carb, no calorie all natural thing seems a little too good to be true, but thinking this may be the dish to finally try them with!

  41. Can't wait to try this next! Have you ever had Bonefish's version? That is my absolute favorite dish 🙂

  42. Avatar photo
    Two Cups of Comfort

    this looks great!! i never think to add shrimp to a tomato-based sauce, but I bet it would be delicious! i will definitely try it out!

    Whitney @ two cups of comfort

  43. This looks delicious and so easy!

    It was so nice to meet you last week in CA and chat – hope to see you soon!

  44. If you're watching your carbs, try Dreamfield's pasta. It's insanely delicious, and has only 5 grams of digestible carbs per serving (as opposed to 40+ in "normal" pasta). It seriously changed my life. 🙂

  45. Oh that does look good. I'd love to know how much shrimp costs in the US. Here in the UK (where we call them prawns)2lbs would cost me about £18 which is about $29. I wish they were cheaper -I'd eat them every day.

    Absolutely love your recipes. Very inspiring for someone counting the calories.

    1. Avatar photo
      Gina @ Skinnytaste

      You can buy them on sale frozen at the supermarket for about $18 here, sometimes less/more. The fish market is more expensive.

    2. Thanks Gina -you are lucky to affordable shrimp. I'd probably use a mix of white fish with a few prawns. Luckily one child doesn't like them, so more for the rest of us.

  46. YUM! Even without looking at the recipe details, I know this one is right up my alley! Can't go wrong with anything that combines the words, "pasta," "shrimp," and "diavolo"! Can't wait to try it!

  47. This one looks awesome! One of my favorites to order out but you know there is butter in that sauce in a big way! Much better this way. Thanks Gina~!

    Katie

  48. Avatar photo
    Melanie @ Just Some Salt and Pepper

    The sauce looks great! After cooking, the weight of the pasta would be 4 oz, right?