This Shrimp Fra Diavolo recipe delivers bold, concentrated flavor from a simple tomato-and-Calabrian-chile marinade with garlic. It’s quick to prepare and works beautifully as a hot appetizer, a pasta topping, or a standalone entrée. If you love picante seafood, this spicy tomato shrimp will become a favorite.
Welcome to a new go-to dish: big on heat and garlic, but easy to make. This Shrimp Fra Diavolo is an exciting spin on classic spicy seafood dishes. Rather than a lengthy tomato sauce served over pasta, this version marinates the shrimp in a thick, savory tomato-and-chile blend and is cooked and served on its own—perfect for a special antipasti or main course.
What exactly is “Fra Diavolo”?
Literally meaning “brother devil,” fra diavolo is an Italian-American preparation that traditionally features seafood—often lobster—in a spicy tomato sauce, sometimes served with linguine. Its exact origin is unclear, but it’s widely associated with Northeastern US “red sauce” restaurants and is known for garlic, tomato, and a touch of heat.
In this recipe I swap lobster for shrimp and use a concentrated marinade of tomato paste, Calabrian chile paste, garlic confit and garlic oil. The ingredient list is short but powerful, producing a shrimp dish that’s intensely flavored yet straightforward to make.
The result is a highly seasoned, spicy seafood dish that will please lovers of heat and bold tomato flavors. Add it to your repertoire soon. Mangia bene!
Love shrimp? Try other seafood recipes on the blog for more ideas.
Main Ingredient Notes
These core ingredients define the dish:
- Shrimp: Large to extra-large shrimp are ideal, though medium shrimp (for example 31–36 per pound) work well. Use fully cleaned shrimp (peeled and deveined). Leaving the tail on is optional for presentation.
- Garlic: This recipe uses garlic confit for a mellow, savory garlic sweetness and garlic oil to intensify flavor. If you don’t have garlic oil, extra virgin olive oil can substitute.
- Calabrian Chile Paste: This paste adds heat, salt, and a touch of smokiness. It’s a key flavor driver; if unavailable, other chili pastes can be used with adjustments (see notes below).
How to Make this Shrimp Fra Diavolo Recipe
- Prepare garlic confit and garlic oil if you don’t already have them. If using frozen shrimp, defrost them fully in the refrigerator—don’t thaw in cold water to avoid water-logged shrimp.
- Place garlic confit cloves, garlic oil, tomato paste, Calabrian chile paste, salt, and black pepper in a food processor and puree until smooth. If you lack a food processor, mash the confit with a fork and whisk the mixture together. You’ll have about 1 cup of marinade.
- Reserve about 1/4–1/3 cup of the marinade for finishing. Pat the shrimp dry, place them in a large bowl, add the remaining marinade, and fold gently to coat. Cover and refrigerate for 1–2 hours (or up to overnight).
- When ready to cook, heat a large skillet over medium. Add shrimp in a single layer without overcrowding the pan. Cook 1–2 minutes per side until opaque and cooked through. Work in batches if needed.
- Transfer cooked shrimp to a serving dish. Spoon the reserved marinade over the finished shrimp for an extra burst of flavor, if desired. Garnish with chopped parsley and serve.
More Spicy Recipes!
If you like picante dishes, consider trying other spicy recipes from the same collection for more inspiration.
Frequently Asked Questions
Defrost frozen shrimp in the refrigerator until fully thawed. Avoid thawing in cold water because it can make shrimp water-logged.
Deveining removes the shrimp’s digestive tract—a dark line along the back. Peel the shrimp (you may leave the tail), make a shallow slit along the back, and lift out the vein with the tip of a knife or a deveining tool. Pre-peeled and deveined shrimp are also a convenient option.
No. Using pre-cooked shrimp will make them rubbery if you cook them again. Start with raw shrimp for best texture.
Both are tomato-based and spicy. Arrabbiata is generally a pasta sauce with multiple layers of heat, while fra diavolo traditionally pairs spicy tomato sauce with seafood. In practice the terms overlap and can sometimes be used interchangeably.
SHRIMP FRA DIAVOLO RECIPE TOP TIPS
- Shrimp: Choose large shrimp if possible and be sure they’re peeled and deveined. Keeping the tail on is optional.
- Use a large skillet: A roomy pan (cast iron or nonstick) lets you sear shrimp properly. Don’t overcrowd the pan.
- Work in batches: Cook in single layers so each shrimp gets a quick, hot sear.
- Substitutions and variations:
- Swap scallops or chicken for shrimp if you prefer.
- Turn it into a pasta: toss the cooked shrimp with linguine or angel hair and a splash of pasta water.
- If you don’t have Calabrian paste, alternatives such as harissa, sambal oelek, or gochujang will work—adjust to taste. In a pinch, crushed red pepper flakes plus a little vinegar and olive oil can substitute for heat and brightness.
- Serving suggestions: Serve as an appetizer with crusty bread, over rice, tossed with pasta, or atop a green salad. It’s also a festive choice for seafood-centered celebrations.
- Leftovers: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet with a splash of water, or enjoy chilled.
If you’ve tried this Shrimp Fra Diavolo recipe, leave a comment to share how it went—I love hearing from readers!
Shrimp Fra Diavolo Recipe (Spicy Tomato Shrimp)
Equipment
- Food processor
- Large cast-iron or nonstick skillet
Ingredients
- 6 Tbsp Garlic confit cloves
- 6 Tbsp Garlic oil
- ¼ cup Tomato paste
- 3–4 Tbsp Calabrian chili paste
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 lbs Raw shrimp, peeled and deveined
- Optional garnish: chopped flat-leaf parsley
Instructions
- Prepare garlic confit and garlic oil if needed. Defrost and clean shrimp if necessary.
- Combine garlic confit cloves, garlic oil, tomato paste, Calabrian paste, salt, and pepper in a food processor and puree until smooth. About 1 cup of marinade.
- Reserve ¼–⅓ cup of the marinade. Toss shrimp with the remaining marinade, cover, and refrigerate 1–2 hours.
- Heat a large skillet over medium. Add shrimp in a single layer and cook 1–2 minutes per side until opaque. Work in batches to avoid overcrowding.
- Transfer cooked shrimp to a serving dish. Spoon reserved marinade over the shrimp if desired. Garnish with parsley and serve.
Notes
- Prep time assumes cleaned shrimp and prepared garlic confit.
- Garlic confit and garlic oil keep well and can be made in advance.
- If you lack garlic oil, use extra virgin olive oil to supplement.
- Adjust the amount of chili paste to control spiciness.
- If using frozen shrimp, thaw them in the refrigerator to avoid excess water.
- Tail on or off is a matter of preference.
- Substitute other chili pastes (harissa, sambal, gochujang) if Calabrian paste is unavailable—each brings its own flavor profile.