Shrimp Fra Diavolo

Fra diavolo (which in Italian is referred to as "brother devil") is a spicy tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil.


The spicy shrimp is a wonderful heat for those who love Italian red pepper and compliments this dish perfectly seasoned to the heat.


This dish can be made with fresh tomatoes or canned, even jarred marinara sauce, today everything is made from scratch in the recipe the same as I grew up on in the 1970s and mom's recipe.


The recipe is simplified with a few adaptions with the shrimp be grilled on the barbecue or with the original recipe indoors in a cast-iron skillet.


All these instructions are below with both simple ways to make shrimp diavolo perfect for any pasta you choose to top them with.


If you love shrimp you may also like to try our Scampi or Alfredo sauce recipe both delicious with any seafood you make.


Another alternative would be to add meat instead of seafood which of course is being over-the-top creative and a whole different recipe, but that's how recipes are born right?


The quick-cooking tomato sauce compliments the shrimp and this pasta dish.


For these delicious scroll down to the printable recipe card at the end of the post.

A Few Revisions

During the summertime, we love to grill out, I use this same recipe to grill the shrimp either on skewers or sauteed in a heated cast-iron skillet on the grill.



The shrimp comes out with a little char on the outside, and taste spectacular with this pasta dish.



If you're in a hurry, both indoor or outdoor cooking will still be done in less than 30 minutes and super easy any day of the week to make for dinner.



If you want to make this shrimp ahead of time and add it to the sauce the next day, it still tastes fresh and delicious.



Simplified marinara sauce using fresh tomatoes gives the best results however in a pinch use your favorite jarred sauce.



This original recipe is made with onion which we aren't big fans of however, it's the authentic version, and added as an option for your choice.

Other Substitutions and Sauce Additions

• any kind of pasta you like can be used
• use marinara jarred sauce in a pinch
• hot peppers can be sauteed for added flavor with the garlic
• sliced of cooked steak, pork or Italian sausage can be substituted for seafood allergies
• halibut, haddock, swordfish, fresh tuna, shrimp, or another seafood you like
• a small onion sauteed in with the garlic can be added for extra flavor 
• if you're not a spicy food lover, omit the red pepper flakes and add more basil
• use canned whole tomatoes in place of fresh and put through the food processor and left a little chunky

Pasta Suggestions

1. rigatoni
2. bowties
3. mostaccioli
4. fusilli
5. seashells
6. tagliatelle
7. spaghetti
8. fettuccini
9. spirals
10. low carb veggie pasta, zucchini noodles, whole wheat, or quinoa, spinach fettuccini (shown in the photo)

Ingredients You Will Need(for exact measurements scroll down to the recipe card)

1. pasta of your choice
2. tomato marinara sauce Homemade or jarred
3. any seafood or boneless meats
4. fresh garlic
5. oregano
6. fresh chopped parsley
7. fresh basil
8. Pecorino Romano cheese
9. olive oil
10. Optional Garnish: red pepper flakes and more Pecorino Romano cheese, fresh basil leaves, using skewers to thread the shrimp

Tips

• cook any kind of pasta you like to package instructions and keep warm
• to save time use a jarred marinara sauce
• make this sauteed meat instead of seafood
• use either fresh or canned tomatoes
• add onion for more flavor
• use hot peppers for a spicier sauce
• always taste the sauce for additional spices IE. salt pepper
• try to always use fresh herbs when possible
• always use Pecorino Romano blended cheese for best results in the flavor for garnishing
• shrimp or meat can be grilled outdoors for a rustic flavor
• any kind of seafood can be used scallops, lobster or another hardy thick kind

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Quick and Easy Meals

This pasta diavolo dish is super simple to make and can as I mentioned made in less than 30 minutes.



You can save more time by using bottled sauce and making the shrimp ahead of time then just boil the pasta.



One tip I always give is fresh is flavor, if you have the time, make it from scratch and with fresh herbs.



If you prefer using meats, grill, or cooking indoor on the stovetop, cook to your family's preference.

Grilled Shrimp Diavolo

Yield: 6

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This is a spicy tomato-style marinara sauce with spicy sauteed shrimp on your favorite cooked pasta.

Ingredients

• 1 pound large shrimp, peeled, deveined 
•  salt to taste, plus additional for pasta water
• freshly cracked black pepper to taste
• 1 teaspoon dried crushed red pepper flakes 
• 3 tablespoons olive oil, plus 1 to 2 tablespoons 
• 6 cloves garlic minced
• 2 lb fresh plum tomatoes or when not available use  1 -  (28) can whole tomatoes put through a food processor left a little chunky
• 1 cup  white wine ( I use Pinot Grigio)
• 1/4 teaspoon dried oregano leaves 
• 3 tablespoon chopped fresh Italian parsley leaves 
• 3 tablespoon chopped fresh basil leaves
• Optional: slice one small onion and add to the garlic when step.
• Garnish:
• add wooden skewers ( this is just for presentation after they are cooked and optional)
• cook any kind of pasta cooked to package instructions
• serve with more red pepper flakes, shaved Pecorino Romano cheese

Instructions

1. In a medium-sized bowl add the shrimp with a pinch of salt, black pepper, and red pepper flakes
2. In a cast-iron skillet add 3 tablespoons of olive oil saute the shrimp for a few minutes until it turns pink.(you can also grill it, broil it, or air fry it first)
3. Remove the shrimp to a dish.
4. Puree the tomatoes in the food processor leaving small chunks ( you can remove the skins first or leave them on see notes below).
5. Add the garlic with 1 tablespoon more oil to the skillet.
6. Pour in the tomatoes, wine, garlic, and oregano.
7. Simmer for around 10 minutes or until the sauce thickens.
8. You can stir in the shrimp ( I grilled it first and skewered mine)
9. Stir in the parsley and basil.
10. Serve cooked shrimp over your favorite pasta with freshly made sauce.
11. Garnish with freshly grated Pecorino Romano cheese and season with freshly cracked black pepper, more salt if needed, and red pepper flakes.
12. Note: for removing skins on fresh tomatoes:
13. Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. 
14. Remove them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers. It will slip off easily.

Calories

286.22

Fat (grams)

8.89

Sat. Fat (grams)

1.47

Carbs (grams)

23.40

Fiber (grams)

3.45

Net carbs

19.95

Sugar (grams)

5.46

Protein (grams)

21.53

Sodium (milligrams)

861.94

Cholesterol (grams)

159.51

https://www.whatscookinitalianstylecuisine.com/2010/02/italian-lemon-garlic-shrimp-with-pasta.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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