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Photo Credit: Elizabeth Newman

Shrimp Fra Diavolo

This dish is one of my favorite ways to cook fresh shrimp. "Fra Diavolo" translates to "devil's brother" in Italian, because this recipe has got quite a fiery kick from red pepper flakes. What I love, though, is that it's not just spicy - it has tons of bright, fresh flavor from the herbs and tomatoes. It's delicious, quick to cook, and quite healthy. What's not to love?

You can serve this as-is, but I love it with pasta (it's fabulous with calamarata, or even angel hair or spaghettini), rice, risotto, or even just crusty bread - anything to help soak up that delicious pan-sauce.

Shrimp Fra Diavolo

Shrimp Fra Diavolo


Main Course

Prep Time

15 minutes

Cook Time

18 minutes




Giada De Laurentiis

Image of Shrimp Fra Diavolo



  1. Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes.
  2. Transfer the shrimp to a large plate, set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  3. Return the shrimp and any accumulated juices to the tomato mixture, toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.



per serving
Amount/Serving % Daily Value
9 grams
24 grams
12 grams
Saturated Fat
2 grams
286 milligrams
1609 milligrams
2 grams
4 grams
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dairy free
gluten free
nut free

4 reviews & comments

  • Author's avatar image
    Val C

    One of my favorites. We make this on Christmas Eve with the Lemon Spaghetti.

  • Author's avatar image
    Sharon Dowdell

    Make this dish and it was very delicious. Will be making again and will make sure I have so hot bread for dipping. I make this last Friday. Sorry just postig commet.

  • Author's avatar image
    Rosa Whisenand

    Easy to make and delicious! I will make it again

  • Author's avatar image
    Gina Korbel

    Delicious, will make again anytime

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