Shrimp Fra Diavolo is a bold and fiery Italian dish featuring shrimp cooked in a spicy tomato sauce made with white wine, garlic, red pepper flakes, and oregano. Paired with linguine, this quick and easy dish is a flavorful crowd-pleaser. Perfect for dinner, it’s dairy-free and packed with zesty heat.
For the Shrimp Fra Diavolo:
1 lb DeLallo Linguine
1 lb large raw shrimp, peeled, deveined, and tails removed
6 Tbsp DeLallo extra virgin olive oil, divided
2 tsp kosher salt, divided, plus more for cooking pasta
1 tsp crushed red pepper flakes, divided
8 garlic cloves, finely chopped
½ tsp dried oregano
1 cup dry white wine
28 oz (1 can) DeLallo Crushed Tomatoes (drained), or 1 can diced tomatoes
½ tsp granulated sugar
¼ cup fresh parsley, finely chopped (plus more for serving)
Lemon wedges for serving
Baguette (optional, for serving)
Flaky sea salt for serving
For the Shrimp Fra Diavolo:
1 lb DeLallo Linguine
1 lb large raw shrimp, peeled, deveined, and tails removed
6 Tbsp DeLallo extra virgin olive oil, divided
2 tsp kosher salt, divided, plus more for cooking pasta
1 tsp crushed red pepper flakes, divided
8 garlic cloves, finely chopped
½ tsp dried oregano
1 cup dry white wine
28 oz (1 can) DeLallo Crushed Tomatoes (drained), or 1 can diced tomatoes
½ tsp granulated sugar
¼ cup fresh parsley, finely chopped (plus more for serving)
Lemon wedges for serving
Baguette (optional, for serving)
Flaky sea salt for serving
You can adjust the level of spice by using fewer or more red pepper flakes.
For extra flavor, add freshly grated Parmesan or a dash of lemon zest before serving.
The recipe can be made gluten-free by using a gluten-free pasta alternative.