Meta Description: Master the shrimp fra diavolo with penne! This easy shrimp pasta dinner guide shows you how to make spicy marinara from scratch for an authentic fra diavolo recipe. Learn the secrets to this quick restaurant style pasta.
Authentic Shrimp Fra Diavolo with Penne: Spicy, Quick, and Restaurant Quality
There’s a certain magic to a dish that sounds incredibly complex but is secretly one of the fastest meals you can make. Shrimp Fra Diavolo is that dish. Translated literally as “Brother Devil,” this Italian-American classic promises a fiery kick, a rich tomato base, and plump, succulent shrimp.
My obsession started years ago at a tiny, old-school Italian place. The plate arrived, piled high with pasta, shrimp, and a vivid red sauce that was literally steaming with heat. That first bite—spicy, garlicky, and deeply savory—was transcendent. I thought, “This must take hours.” I was thrilled to discover that the secret to this authentic fra diavolo recipe lies not in time, but in technique and bold flavors.
Forget spending all day simmering sauce! This easy shrimp pasta dinner is your ticket to a quick restaurant style pasta at home. We’re going to teach you how to make spicy marinara from scratch in the time it takes to boil the water for the penne. We use penne because its ridged surface captures the fiery sauce perfectly. Get ready to cook up the ultimate spicy shrimp tomato sauce that will make you feel like a master chef—all in about 30 minutes!
🔥 The Fiery Heart: How to Make Spicy Marinara
The sauce is what gives this dish its “Brother Devil” name. It must be bold, acidic, and, most importantly, possess a noticeable but balanced heat.
The Secrets to a Bold, Homemade Fra Diavolo Sauce
- The Heat Infusion: We start by “blooming” the spice. This means sautéing crushed red pepper flakes in olive oil for about 30 seconds before adding the garlic. This simple step releases the oil-soluble capsaicin, amplifying the heat and distributing it evenly throughout the homemade fra diavolo sauce.
- The Tomato Base: Use high-quality, whole San Marzano tomatoes (canned). Crushing them by hand before adding them to the pot releases their natural sweetness and texture better than pre-crushed varieties, resulting in a superior, more authentic fra diavolo recipe.
- The Wine Deglaze: A splash of dry white wine or dry sherry after the aromatics are sautéed cuts through the fat and creates a clean, complex layer of flavor that you can’t achieve with water alone.
By focusing on these three steps, you create a deep, vibrant spicy shrimp tomato sauce that tastes like it simmered all afternoon, not just 20 minutes.
🍤 The Protein: Perfecting the Shrimp Cook
Overcooked, rubbery shrimp is the enemy of a great pasta dish. Since shrimp cooks incredibly fast, the timing of its addition is crucial for this easy shrimp pasta dinner.
Timing and Technique
- Size Matters: Use medium or large shrimp (21/25 or 16/20 count), peeled and deveined, with the tails removed. The tail-off presentation is cleaner and easier to eat with pasta.
- The Last Step: Never simmer the shrimp in the sauce for a long time. They only need about 2 to 3 minutes to cook through.
- The Color Check: Shrimp is perfectly cooked when it curls into a C-shape and turns uniformly opaque pink. If it forms a tight O-shape, it’s overcooked!
We add the shrimp right at the very end, just before tossing the pasta. This ensures they emerge from the pot tender, juicy, and perfectly infused with the homemade fra diavolo sauce.
⏰ Prep Time & Cook Time Summary
| Task | Time |
| Prep Time (Chopping & Shrimp) | 10 minutes |
| Cook Time (Sauce & Pasta) | 25 minutes |
| Final Toss & Rest | 5 minutes |
| Total Time | 40 minutes |
✅ Authentic Shrimp Fra Diavolo with Penne Recipe
This shrimp fra diavolo with penne recipe is built for bold flavor and speed.
Ingredients
For the Spicy Fra Diavolo Sauce:
- 2 tablespoons extra virgin olive oil
- 1 large shallot, finely diced (or 1/2 small onion)
- 4 cloves garlic, minced
- 1/2 teaspoon to 1 teaspoon crushed red pepper flakes (adjust to desired heat!)
- 1/4 cup dry white wine (or dry sherry)
- 1 (28 oz) can whole peeled San Marzano tomatoes, crushed by hand
- 1 cup vegetable or seafood broth
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh black pepper
For the Pasta and Shrimp:
- 1 lb penne pasta (or other best pasta for fra diavolo)
- 1 lb raw shrimp (medium or large), peeled, deveined, tails removed
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 tablespoons unsalted butter (for finishing)
Instructions
1. Cook the Pasta
- Boil: Cook the penne according to package directions, aiming for al dente (slightly firm). Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. Build the Fra Diavolo Sauce
- Sauté Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the diced shallots and sauté for 3 minutes until softened.
- Bloom Spice: Add the crushed red pepper flakes and minced garlic. Sauté for 30 seconds. The pepper flakes should sizzle and become fragrant. Do not let the garlic burn!
- Deglaze: Pour in the white wine (or sherry). Let it bubble and reduce by half (about 2 minutes), scraping up any brown bits from the bottom of the pan.
- Simmer: Stir in the hand-crushed tomatoes, broth, oregano, salt, and pepper. Bring the sauce to a gentle simmer and cook for 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
3. Add Shrimp and Finish
- Add Shrimp: Add the peeled shrimp to the simmering homemade fra diavolo sauce. Cook gently for 2 to 3 minutes, stirring occasionally, until they turn opaque pink and are just cooked through.
- Toss Pasta: Add the cooked, drained penne to the pan with the shrimp and sauce.
- Emulsify and Thicken: Stir in the unsalted butter and about 1/2 cup of the reserved pasta water. Toss vigorously. The starch from the water, combined with the butter, will emulsify the sauce, making it glossy and ensuring it clings beautifully to the pasta. Add more pasta water if the sauce seems too thick.
4. Serve
- Plate: Serve the shrimp fra diavolo with penne immediately in large bowls.
- Garnish: Sprinkle generously with fresh parsley for color and freshness. A final drizzle of high-quality extra virgin olive oil is always a nice touch!
❓ Frequently Asked Questions (FAQ)
What is the best pasta for fra diavolo?
The best pasta for fra diavolo is one with an aggressive surface area to capture the spicy shrimp tomato sauce. Penne works perfectly because of its ridges and tubes. Other excellent options include:
- Rigatoni (larger tubes)
- Linguine or Spaghetti (for a long noodle wrap)
- Ziti
How do I adjust the heat level in the sauce?
You control the heat primarily through the crushed red pepper flakes.
- Milder: Use only 1/4 teaspoon and don’t sauté it in the oil for long.
- Spicier (Recommended): Use 1 teaspoon or more, and definitely sauté the flakes in the hot oil for a full 30 seconds before adding the garlic. For extreme heat, you can also stir in a little cayenne pepper right before serving.
Can I use canned shrimp for this recipe?
No, canned or pre-cooked shrimp are not recommended. They will turn tough and rubbery when heated in the sauce, destroying the texture of this quick restaurant style pasta. Always use raw, frozen shrimp (thawed) or fresh raw shrimp for the best, most tender result.
What is the difference between Fra Diavolo and a regular Marinara sauce?
The difference is the spice and the richness. Marinara is a simple tomato sauce. Fra Diavolo, or “Brother Devil,” is essentially a spicy marinara that usually incorporates a touch of butter or cream and sometimes a splash of wine to create a richer, bolder flavor profile that pairs perfectly with shellfish.
🌟 Pairing Suggestions and Creative Variations
This shrimp fra diavolo with penne is a hearty meal, but a few sides and twists can elevate it further.
🍽️ Serving and Pairing
- Bread: A warm, crusty loaf of Italian bread or a slice of garlic bread is essential for scooping up the remaining homemade fra diavolo sauce.
- Salad: Pair with a simple, light green salad, dressed with a high-acid, savory vinaigrette. The acid in the dressing cuts the heat and the richness.
- Vegetables: A side of lightly steamed asparagus or blanched broccoli rabe (sautéed with garlic) offers a clean, green contrast.
- Wine Pairing: The spice and acidity demand a wine that is both chilled and slightly sweet, or one that is very crisp. A chilled Pinot Grigio or a dry, fruity Rosé are excellent choices. A light-bodied, slightly sweet Lambrusco (sparkling red) is a traditional and fun Italian pairing for spicy food!
🎨 Recipe Variations
- The Seafood Mix: Turn this into a seafood fra diavolo. Add a small lobster tail (chopped), mussels, or clams to the sauce about 5 minutes before the shrimp. Ensure all shellfish are open before serving!
- Creamy Finish: For a luxurious texture, stir in 1/4 cup of heavy cream along with the butter at the very end. This calms the heat slightly while adding a delightful richness.
- Vodka Style: Add 2 tablespoons of vodka right after the wine deglazes the pan. The vodka enhances the tomato flavor and helps to emulsify the sauce, a common technique in a richer, quick restaurant style pasta.
📊 Nutritional Information (Per Serving, based on 4 servings)
| Nutrient | Amount |
| Calories | 480 kcal |
| Protein | 35 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 55 g |
| Fiber | 5 g |
| Sodium | 650 mg |
| Vitamin C | High |
Note: These values are approximate and depend on the brand of pasta and oil used. They are provided for quick reference.
📦 Storage and Reheating
This shrimp fra diavolo with penne is best served fresh, but the sauce is excellent for making ahead.
- Sauce: The homemade fra diavolo sauce (without shrimp or pasta) can be made up to 3 days in advance and stored in the refrigerator. This is a great time-saver!
- Leftovers: Leftover, fully assembled pasta and shrimp should be stored in the refrigerator for no more than 1 day.
- Reheating: Avoid the microwave! Reheating shrimp and pasta in the microwave will almost certainly make the shrimp tough. Instead, gently reheat the leftovers in a skillet over medium-low heat, adding a splash of broth or reserved pasta water to re-hydrate the sauce.
💖 A Final Word on the Fiery Feast
You’ve mastered the simple yet powerful techniques that define the authentic fra diavolo recipe: the spice bloom, the wine deglaze, and the perfect timing of the shrimp. This easy shrimp pasta dinner is proof that elegance and incredible flavor don’t require hours in the kitchen.
The combination of the savory spicy shrimp tomato sauce, the perfect al dente penne, and the tender, juicy shrimp is a feast for the senses. You’ve created a truly spectacular, quick restaurant style pasta that will bring bold, warm comfort to your table.
Go ahead, try the shrimp fra diavolo with penne tonight! Which wine are you going to pair with that fiery kick? 🌶️
