This spicy saucy combo of succulent sauteed shrimp, garlic, plum tomatoes, and al dente linguine is known as Shrimp and Linguine Fra Diavolo, and is truly one of the best dishes you’ll ever make.
Editor’s Note: Originally published on December 5, 2018. Updated with new information, photos, and improved recipe on April 26, 2024.
Growing up on Long Island, Shrimp Fra Diavolo with Linguine was a favorite of mine and was the first dish I ordered off the “grown-up menu”.
Fra diavolo is Italian for “from the devil” and some people believe the dish was named for Michel Pezza, a Neapolitan guerilla leader, however, the New York Times claims this dish was created in America by Italian immigrants which would explain why it’s available at nearly every Italian-American restaurant in the tri-state NY/NJ/CT area.
This iconic dish is easy to make, delicious, perfectly spicy, and a not-so-secret ingredient (brandy) amps up the flavor even more.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. Use extra large shrimp, U26 or larger that are peeled and deveined. It’s up to you if you want to remove the tails or leave them on. I will say that each time I’ve ordered shrimp fra diavolo in a restaurant the tails were always on.
- Tomatoes. Opt for canned whole plum tomatoes and either hand crush, or pulse gently in a blender.
- Alcohol. I use a combination of a dry white wine, such as Sauvignon Blanc, and brandy. While the brandy is optional, I do recommend using it for a more authentic shrimp and linguine fra diavolo. If you cannot have alcohol at all, you can omit both. If you choose to omit both, adding a splash of lemon juice will help add some zing back into the dish.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl place 1 1/2 pounds of thawed and patted dry extra large shrimp (U26 or larger), 1 teaspoon of paprika, 2 tablespoons of olive oil, 1 teaspoon of Diamon Crystal kosher salt, 1 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of baking soda, and mix well to coat the shrimp. Set the shrimp aside for at least 10 minutes before sauteeing. While the shrimp are brining, slice 8 cloves of garlic, and hand crush 1 28-ounce can of whole plum tomatoes. Mince 1/4 cup of flat-leaf parsley and set aside. (Photo #1)
- Heat a large pan to medium-high heat with 2 tablespoons of olive oil. Once the oil is shimmering, add the shrimp and cook for 60-90 seconds per side, or until almost cooked. Work in batches to prevent overcrowding. Place the seared shrimp on a plate and tent with foil. (Photo #2)
- Bring a large pot of salted water to boil. Using the same pan as the shrimp, heat it to medium and add 1/4 cup of olive oil along with the minced garlic and 3 anchovy fillets. Use the back of a spoon to mash the anchovies and help them dissolve. Once the garlic is golden (about 2 minutes), add 1 teaspoon of crushed red pepper and cook for another 30 seconds. (Photo #3)
- Add a 1/2 cup of dry white wine and turn the heat up to high. Use a wooden spoon to dislodge any brown bits from the bottom of the pan. (Photo #4)
- Once the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Once simmering, turn the heat down to medium-low and add 1/2 teaspoon of dried oregano and salt and pepper to taste. (Photo #5)
- Allow the sauce to simmer while you boil 1 pound of linguine to 1 minute less than al dente. A few minutes before the pasta is done, add 3 tablespoons of brandy to the sauce. Add the pasta to the pan and toss to coat. Be sure to reserve at least 2 cups of pasta water, though you may not need it all. (Photo #6)
- Add the shrimp back to the pan and toss with the fra diavolo sauce and linguine. (Photo #7)
- If the pasta is too dry, add a touch of pasta water (1-2 ounces) at a time. Once the pasta is al dente, remove the pan from the heat and taste test. Add salt and pepper as needed, then add the parsley. Serve immediately and enjoy! (Photo #8)
Top tips
- Brine the shrimp. Doing the 10-minute baking soda brine with the shrimp helps to keep them plump. While you can skip this step, I recommend taking the extra 10 minutes for best results.
- Save your pasta water. As with many of my pasta recipes, I recommend reserving a few cups of pasta water to help loosen up the sauce if needed. The starchy pasta water really comes in handy for almost all Italian pasta recipes.
- Heat level. Shrimp fra diavolo is a spicy dish. If you prefer it to be less spicy, you can decrease the amount of crushed red pepper flakes, and if you like it more spicy, add more, or serve more on the side.
More shrimp recipes
If you love shrimp fra diavolo give these other recipes a try!
- Shrimp alla vodka – rigatoni and shrimp in a creamy pink sauce.
- Lemon garlic shrimp pasta – with white wine, butter, parsley, and lemon zest.
- Shrimp Alfredo – fettuccini, Parmigiano Reggiano, and butter.
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Shrimp and Linguine Fra Diavolo
Ingredients
For the shrimp
- 1 1/2 pounds extra large shrimp U26 or larger
- 1 teaspoon paprika optional, used just for color
- 1/4 cup olive oil divided
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon baking soda
Remaining ingredients
- 1 pound linguine
- 1/4 cup olive oil
- 3 anchovy fillets
- 8 cloves garlic sliced
- 1 teaspoon crushed red pepper flakes or to taste
- 1/2 cup dry white wine
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1/2 teaspoon dried oregano
- 3 tablespoons brandy optional
- 1/4 cup flat-leaf Italian parsley minced
- 2 cups pasta water will most likley not need all of it
- salt and pepper to taste
Instructions
For the shrimp
- Place the shrimp, baking soda, salt, crushed red pepper flakes, paprika, and 2 tablespoons of olive oil into a large bowl and mix well to coat. Set aside for at least 10 minutes before sauteeing.
- Heat a large pan to medium-high heat with the remaining olive oil. Once shimmering add the shrimp (work in batches if necessary to not overcrowd) and cook for 60-90 seconds per side or until almost cooked. Place the seared shrimp on a plate and tent with foil.
Finishing the dish
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
- Using the same pan as the shrimp, heat it to medium and add a 1/4 cup of olive oil along with the garlic and anchovies. Mash the anchovies with a spoon to help them dissolve. Once the garlic is golden (about 2-3 minutes) add the crushed red pepper flakes and cook for another 30 seconds.
- Add the white wine and turn the heat to high. With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. One the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Once simmering, turn the heat down to medium-low. Add the oregano and season with a touch of salt and peppper to taste if needed.
- Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water. A few minutes before tha pasta is done, add the brandy.
- Next add the pasta and shrimp to the pan and toss or mix to coat.
- If the pasta is too dry, add more of the reserved pasta water. Once the pasta is al dente, remove the pan from the heat and taste the sauce. Season with salt and pepper if required, and the parsley, then serve immediately. Enjoy!
Notes
- Increase or decrease hot red pepper flakes to taste.
- Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Leftovers can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day. Shrimp do not reheat too well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published on December 5, 2018. It was completely updated on April 26, 2024.
Yours is the first recipe I saw for this dish, before that I’ve only steamed shrimp for shrimp cocktail, I recall having a very short term g/f that made Shrimp Scampi for me but I’ve learned what the recipe calls for … All she did was boil shrimp in nothing but butter, & dumpped it on pasta. So for years I never cooked anything involv9ing shrimp. So your YouTube video opened my eyes.
I just finished making a batch of this dish, with red, yellow, & orange bell pepper along with sweet onion, all fried, trying to jazz it up a bit. I do understand some of the best dishes are the simplest, & the Italians are the master of this concept, truly my hat is off to them, & always make them the first time as attended, respect needs to be showned, we’re standing on their sholders after all, those of us that cook for it’s enjoyment.
I cooked the shrimp halfway, along with the pasta & finished both in the sauce, took 40 minutes, the pasta came out soaked thru with sauce, with that left over pasta quaility that always tastes best the next day, it was the first time I pulled this off, & I am ready, have a messuring cup of pasta water to thin it out tomorrow, because I know it will need it. And the added peppers & onions… when I follow any recipe I always look over a few & take what I think will taste best to me & my family…
And damn who doesn’t like peppers & onions, as a raised Philly boy there isn’t much that doesnt taste better with fried p/o & covered in chesee & toasted. Ha! Tonight I bought some thick sliced provolone from the deli for meatball sandwiches later this week, maybe I’ll try using shrimp pulled from this dish instead … easy enough to replace. …guessing I’ll be heading to New Orleans “Poor-Boy” with a Italian flair.
I also have a freshly cooked pot roast with extra potatoes that were cooked with the meat, to infuse them with the beef stock, nothing makes better home fries … thinking of adding them to this Frankinstine “poor-Boy” I’ll be making.
Guess there is nothing left to do but add crispy bacon!
…again, thank you.
Jim a question:
What type of brandy are you using?
Hi Bob, Jim usually uses a VSOP but he created and photographed this recipe in 2020 so doesn’t recall the exact brand.
Jim, can you explain why you add baking soda, what is the purpose? Just curious.
Hi Catherine, I do touch on this within the Top Tips section of the post. Basically the baking soda helps to keep the shrimp plump.
Shrimp Fra Diavalo recipe and instructions made for a a wonderful dish, ethnically, culturally and regionally correct! I grew up in Sheepshead Bay in Brooklyn, N.Y.,, enjoyed this dish often at Randazzo’s ages ago, still open there, featured on the menu. Thanks for the nostalgia, and a great dish!
Hi Mark, so happy you enjoyed this one and appreciate the comment!
Outstanding
So happy you enjoyed it, Gary!
“And finally, this New York Times article says the dish was created in Long Island, NY. Just like me😉.”
Being from the Island myself, it should have read “on” the Island. We’re a little different than most
Hi Dave, you’re right, that is how we phrase it on the Island. Good point. Thanks!
Wow!!! Made it last night and they couldn’t get enough. Tha k you for sharing
Hi Rosalina. So glad you enjoyed the fra diavolo!
Very tasty and fast
Thanks! Glad you enjoyed it.
I notice you only added wine in video so do you have to use the brandy too?
Hey, you definitely don’t have to add it. I intended to add it in the video, but didn’t have it on hand. Both ways it turns out great.
I used a little leftover Marsala wine to replace the brandy. It was delicious!
Also used all the tomato sauce.
Turned out perfectly
Sounds great! Thanks for the info!
This recipe, SHRIMP FRA DIAVOLO, sounds and looks delicious. Was wondering what you can use in place of the dry white wine and brandy. I’m not able to use alcoholic beverages. Thank you.
Hi Vicki. You can sub a few ounces of water and a tablespoon of lemon juice for the wine and Brandy. I hope you enjoy it!