Ingredients Seafood Shellfish Shrimp Shrimp Fra Diavolo 4.8 (4) 4 Reviews This quick and spicy tomato sauce simmered with shrimp is perfect for serving with pasta, polenta, or grilled bread. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on April 12, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Active Time: 35 mins Total Time: 35 mins Yield: 4 servings Jump to recipe Bright, spicy, and brimming with plump sweet shrimp, this easy shrimp fra diavolo recipe bursts with flavor even with a quickly simmered sauce. This version calls for shrimp but feel free to use whatever fresh shellfish you have on hand. Serve it with grilled bread or on top of pasta or creamy polenta. Frequently Asked Questions What does fra diavolo mean in Italian? Fra diavolo means “brother devil” in Italian and comes from the nickname of a ill-tempered child who eventually grew up to lead Italian insurgents in a revolution against the French occupiers. It’s a spicy Italian-American tomato based sauce — usually including seafood and served over pasta. What is the difference between fra diavolo and Arrabiata? Fra diavolo and arrabiata are both spicy tomato-based sauces that are cooked similarly; however, arrabiata tends to be slightly thicker and more reduced, while fra diavolo is a bit thinner and generally has the addition of seafood. Arrabiata is often served over pasta whereas fra diavolo can be served over pasta or simply with bread or over polenta. Notes from the Food & Wine Test Kitchen Put on a kitchen glove and stick your hand right in the can of tomatoes to squeeze them. You could also transfer them to a bowl and do the same thing with your hands or with a potato masher. Using your hands isn’t required, but it’s more fun! Make ahead The tomato sauce can be made up to two days in advance and refrigerated. Bring it to a simmer and add the shrimp just before serving. Cook Mode (Keep screen awake) Ingredients 1/4 cup extra virgin olive oil 1/4 cup finely chopped yellow onion 4 garlic cloves, minced 3/4 teaspoon crushed red pepper, plus more to taste 1 tablespoon tomato paste 1 (28-ounce) can peeled plum tomatoes (such as San Marzano) 2 teaspoons chopped fresh oregano, plus more for garnish 2 teaspoons kosher salt 1 1/2 pounds large raw shrimp, peeled and deveined Toasted bread Directions Heat oil in a large skillet over medium-high. Add onion, and cook, stirring often, until softened and beginning to brown, about 3 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste, and cook, stirring constantly, until a shade darker, about 1 minute. Crush canned tomatoes using your hand, and add to skillet along with juices; add oregano and salt. Bring to a simmer over medium-high; reduce to heat to medium-low, and cook, stirring occasionally, until sauce is thickened and no longer watery, about 25 minutes. Increase heat in skillet to medium-high; stir in shrimp, and cook, stirring often, until shrimp are cooked through, 3 to 4 minutes. Remove from heat. Add additional crushed red pepper to taste; garnish with additional oregano. Serve with toasted bread. Rate It Print