Shrimp Fra Diavolo

By Anna Francese Gass

Published July 17, 2025

Shrimp Fra Diavolo
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(156)
Comments
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This rich, spicy tomato sauce is traditionally studded with lobster, but this version becomes easier and less expensive with shrimp. The dish’s origins are murky, but its “fra diavolo” warning is not: The sauce packs a devilish amount of heat. But don’t be intimidated; this recipe adds just enough spice for a subtle tingle. Jarred Calabrian chiles add a nice kick, but crushed red pepper is a fine substitute, and you can increase or decrease the heat level as you like. This hearty pasta dish graces the menus of many Italian American restaurants, and this at-home version makes a festive weeknight meal.

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Ingredients

Yield:4 servings
  • Kosher salt (such as Diamond Crystal) and pepper
  • ¼cup extra-virgin olive oil, plus more for garnish
  • 3 to 4jarred Calabrian chiles packed in oil, chopped (or about 2 teaspoons crushed red pepper, to taste)
  • 1pound large shrimp, peeled and deveined
  • 1small yellow onion, minced
  • 5garlic cloves, minced
  • 1teaspoon dried oregano
  • ½cup dry sherry (or vermouth or white wine)
  • 1tablespoon tomato paste
  • 1(28-ounce) can tomato purée
  • 1pound dried fettuccine
  • Chopped flat-leaf parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

779 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 115 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 43 grams protein; 1356 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high.

  2. Step 2

    Meanwhile, prepare the sauce: Add the olive oil to a large pot and heat over medium. Stir in the chiles. Add the shrimp, season with 1 teaspoon salt and ½ teaspoon pepper, and cook just until pink, about 2 minutes per side; transfer shrimp to a plate.

  3. Step 3

    Add the onion, garlic, oregano and 1 teaspoon salt to the flavored oil in the pan. Cook, stirring frequently, until the onion is softened, about 3 minutes.

  4. Step 4

    Raise the heat to medium-high. Add the sherry and let it reduce for 3 minutes. Lower the heat to medium, add the tomato paste and mash to combine.

  5. Step 5

    Add the tomato purée. Fill the can with 2 cups of water, swish it around and add it to the sauce. Bring the tomato sauce up to a boil over medium-high and then partly cover the pot, reduce the temperature to medium for a lively simmer and cook for 20 minutes. Add the shrimp and any juices to the sauce for the last 3 minutes of cooking.

  6. Step 6

    While the sauce simmers, cook the pasta according to package directions.

  7. Step 7

    Using tongs, add the cooked pasta to the sauce and toss to coat. Season to taste with salt and pepper.

  8. Step 8

    Transfer the pasta to a serving dish, arranging the shrimp on top. Drizzle with some olive oil, garnish with parsley and serve.

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Ratings

5 out of 5
156 user ratings
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Comments

TJ

So what you are saying is that you didn't use the recipe.

Joe from Lansing

Very easy to make. Extremely delicious to eat. Substitute lobster for special occasions.

Charlottesville Dave

I simplified this by using a good-quality jarred marinara sauce and cooking the pasta and sauce together in an Instant Pot. Instead of sautéing the shrimp, I stirred them into the pasta and sauce after pressure release, where they gently poached using the pot’s residual heat. A little umami boost (fish sauce or anchovy) and brightening (lemon zest) enhanced flavor, making this a fast, one-pot weeknight meal.

Cary C.

Really enjoyed this. We used scallops and shrimp and 2 heaping tablespoons of jarred chopped Calabrian Chiles. It was spicy! Made a gremolata to top it and served with a pitcher of iced cold water! Everyone loved it.

jrsf

Made this recipe for the first time tonight. Couldn’t find Calabrian chiles. No problem, I have crushed red pepper… or so I thought. Turns out my husband decided to take it to work for lunch. No problem, I have… ground cayenne? Long story short, I accidentally set off a low grade chemical bomb in our kitchen. Family had been coughing for an hour. So… don’t do that.

Alicia

I'm not much of a cook but decided to take on this dish on a holiday weeknight. I don't think I could have had a better meal at a fine dining restaurant! I used crushed red pepper instead of the chiles and that gave the dish the requisite "kick". I always try to make a recipe according to directions the first time so I can modify it later. In particular I will use fire roasted diced tomatoes next time because using just 1T of tomato paste seems a little wasteful unless you are making sauce soon.

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