If your idea of the perfect pasta night involves a little spice and zero fuss, this Shrimp Fra Diavolo is it. Better yet, this Italian American classic is perfect for Lent. The sauce starts with pantry staples — canned San Marzano–style tomatoes, dried oregano, garlic, and crushed Calabrian chiles (or red pepper flakes) — then gets a sophisticated twist from dry sherry, which adds just enough complexity to taste restaurant-worthy. Quickly seared shrimp are tucked back into the fiery tomato sauce right before serving, so they stay juicy and tender. Finished with a handful of fresh parsley and piled over a tangle of hot pasta, this dish turns a simple weeknight into something that feels special, without requiring hours at the stove.
Shrimp Fra Diavolo
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 - 25 minutes
Ingredients
For the shrimp
1 ½ lbs. large shrimp, peeled and deveined
½ tsp. red pepper flakes
½ tsp. paprika (optional, for color)
Salt
Olive oil
For the pasta
2 tbsp. olive oil
1 large shallot or small yellow onion, finely diced
5 garlic cloves, thinly sliced
2-3 tsps. chopped Calabrian chilis, in oil (substitute 1 tsp. red pepper flakes, or to taste)
1 tbsp. tomato paste
½ cup dry white wine
1, 28 oz. can whole peeled plum tomatoes (I prefer San Marzano style), crushed by hand or pulsed in a blender with all the juices
1 tsp. dried oregano
1 lb. long pasta (spaghetti, linguine, or fettuccine)
½ bunch fresh parsley, finely chopped
2-3 tbsp. dry sherry (or brandy)
Directions
Heat a pot of water to medium or medium-high and bring to a boil while you prep the shrimp and sauce.
Pat the shrimp dry and add them to a bowl with red pepper flakes, paprika, and salt. Mix well to coat evenly.
In a large sauté pan over medium-high heat, add olive oil and sear the shrimp in a single layer on both sides, working in batches. Once cooked on both sides, remove and set aside.
In the same saute pan, add 2 tbsp. olive oil, the chopped shallots, sliced garlic, and Calabrian chilis (or red pepper flakes), and saute until the shallots are soft. Add the tbsp. of tomato paste and sauté until it caramelizes (be careful not to burn the paste).
Add the white wine and deglaze the pan, scraping the fond off the bottom. Reduce the wine by half.
Add in the crushed tomatoes, season with the dried oregano and salt, and bring to a simmer. Simmer and stir occasionally while you cook the pasta.
While the sauce is simmering, add the pasta to the boiling water and cook until 1 minute shy of al dente (check the package timing).
Taste and season the sauce if needed. Once the pasta is done cooking, use tongs to transfer it from the boiling water straight into the sauce. This allows the starchy pasta water to thicken the sauce.
Stir and toss to combine, adding the shrimp and the resting juices, fresh parsley, and sherry. Continue to cook the pasta in the sauce for 1-2 minutes. If needed, add some of the reserved pasta water to loosen the sauce.
To serve, twirl the pasta into bowls and spoon the shrimp and sauce over top. Garnish with more parsley and red pepper flakes. Devour immediately.