Ina Garten Shrimp Fra Diavolo

If you’re craving something bold, spicy, and irresistibly satisfying, Ina Garten’s Shrimp Fra Diavolo is the dish to try. With plump shrimp simmered in a fiery tomato sauce infused with garlic, chili flakes, and white wine, this classic Italian-American recipe brings the heat without overwhelming the flavour.

Perfect for a cosy night in or an easy dinner party main, this seafood pasta dish balances spice, richness, and freshness in every bite.

Let’s walk through how to make it at home with simple steps and pantry-friendly ingredients.

What is Ina Garten’s Shrimp Fra Diavolo?

Shrimp Fra Diavolo, which translates to “Brother Devil” in Italian, is a spicy seafood pasta dish known for its peppery tomato-based sauce. Ina Garten’s version features jumbo shrimp sautéed in garlic and red pepper flakes, then simmered in a sauce made with crushed tomatoes, white wine, and herbs.

Unlike overly complex recipes, Ina keeps it elegant and accessible—letting the shrimp shine through a well-balanced, slightly fiery sauce served over linguine or spaghetti.

Other Popular Ina Garten Recipes

• Ina Garten Seafood Gratin
• Ina Garten Fish Stew
• Ina Garten Sheet Pan Roasted Shrimp
• Ina Garten Roasted Shrimp Boil
• Ina Garten Sriracha Rouille

Reasons to Try Ina Garten’s Shrimp Fra Diavolo

• Spicy yet balanced – Offers heat without overpowering the seafood.
• Ready in under 30 minutes – A fast, flavour-packed weeknight meal.
• One-pan sauce, one-pot pasta – Minimal cleanup with maximum flavour.
• Customizable heat level – Adjust red pepper flakes to taste.
• Restaurant-quality at home – Feels special, but uses everyday ingredients.
• Perfect for guests – Looks impressive and tastes even better.

Ingredients Needed to Make Ina Garten Shrimp Fra Diavolo

Here’s what you’ll need to bring this fiery dish to life:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 cup chopped fresh basil (plus more for garnish)
• 1 tablespoon lemon juice
• 12 ounces linguine or spaghetti
• Grated Parmesan cheese, optional for serving

Instructions to Prepare Ina Garten Shrimp Fra Diavolo

• Cook the pasta – Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
• Sauté the aromatics – In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant.
• Deglaze with wine – Pour in the white wine and simmer for 2–3 minutes to reduce slightly.
• Add the tomatoes and herbs – Stir in crushed tomatoes, salt, pepper, oregano, and sugar (if using). Simmer for 10–12 minutes, uncovered, until slightly thickened.
• Cook the shrimp – Add shrimp to the sauce and cook for 3–4 minutes, just until pink and opaque.
• Finish with fresh flavours – Stir in chopped basil and lemon juice. Taste and adjust seasoning as needed.
• Combine with pasta – Toss cooked pasta directly into the skillet, coating it well with the sauce.
• Serve warm – Plate the pasta and shrimp, garnish with more basil and Parmesan if desired.

What Goes Well With Ina Garten Shrimp Fra Diavolo

• Serve with garlic bread – Great for scooping up extra sauce.
• Add a crisp salad – A lemon vinaigrette or arugula salad balances the spice.
• Pair with roasted vegetables – Broccoli, zucchini, or asparagus add variety.
• Offer a chilled white wine – Dry whites like Pinot Grigio or Sauvignon Blanc pair beautifully.
• Include bruschetta as a starter – A light, tangy appetiser that complements the rich sauce.
• Top with extra herbs – Parsley or basil adds colour and freshness.

Key Tips for Making Ina Garten Shrimp Fra Diavolo

• Use large shrimp – They hold up well in the sauce and stay juicy.
• Don’t overcook the shrimp – Remove from heat as soon as they’re pink and firm.
• Simmer the sauce uncovered – This concentrates the flavours and thickens it properly.
• Balance the heat – Start with less chili and add more if needed.
• Cook pasta al dente – It continues to soften once tossed in the hot sauce.
• Use quality tomatoes – Crushed San Marzano-style tomatoes give best flavour.
• Add lemon juice last – It brightens and lifts the entire dish.

Creative Variations of Ina Garten Shrimp Fra Diavolo

• Make it extra spicy – Add fresh chili peppers or a dash of hot sauce.
• Use seafood mix – Include scallops or squid for a mixed seafood fra diavolo.
• Try it with angel hair – A lighter pasta option that clings to the sauce.
• Add white beans – Makes it heartier and adds protein.
• Swap wine with broth – Use seafood or vegetable broth if avoiding alcohol.
• Include capers or olives – Briny add-ins enhance the Mediterranean feel.
• Top with ricotta or burrata – A creamy contrast to the spicy sauce.

Storage Guidelines for Ina Garten Shrimp Fra Diavolo

• Refrigerate leftovers promptly – Store in an airtight container for up to 2 days.
• Keep pasta and shrimp together – Helps preserve moisture and flavour.
• Avoid freezing – Shrimp can become rubbery once thawed.
• Cool before storing – Prevents steam from making the pasta soggy.
• Label and date – Useful for meal planning.
• Consume within 48 hours – Seafood dishes are best enjoyed fresh.

Reheating Tips for Ina Garten Shrimp Fra Diavolo

• Use a skillet on low heat – Add a splash of water or broth to loosen the sauce.
• Avoid overcooking the shrimp – Gently warm just until heated through.
• Microwave with care – Reheat in short bursts and cover loosely.
• Add fresh herbs after reheating – Revives the flavours and adds brightness.
• Don’t reheat more than once – Best enjoyed shortly after first cook or next day.
• Serve with a lemon wedge – A fresh squeeze helps enhance reheated leftovers.

Nutrition Value (per serving)

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 45g
• Fat: 16g
• Fiber: 4g
• Sugars: 6g
• Sodium: 740mg
• Vitamin C: 25% DV

Note: Values are estimates and will vary based on portion size and ingredient choices.

FAQs

How do you prevent shrimp from overcooking in Shrimp Fra Diavolo?

To avoid overcooked shrimp, add them to the sauce only during the final few minutes of cooking. Shrimp cook quickly—typically in 3 to 4 minutes—and should be removed from the heat as soon as they turn pink and firm.

Can I make Shrimp Fra Diavolo less spicy?

Yes, simply reduce the amount of crushed red pepper flakes or omit them entirely. You can also stir in a touch of cream at the end to mellow the heat without losing flavour.

What type of tomatoes should I use for Shrimp Fra Diavolo?

Use high-quality canned crushed tomatoes or whole peeled tomatoes that you crush by hand. San Marzano-style tomatoes are ideal, as they offer a naturally sweet and rich flavour that balances the heat of the dish.

Is it better to cook the pasta separately for Shrimp Fra Diavolo?

Yes, cook the pasta separately until al dente, then toss it into the sauce just before serving. This ensures the pasta maintains its texture and absorbs the spicy tomato flavour without becoming mushy.

Wrapping Up

Ina Garten’s Shrimp Fra Diavolo is the perfect recipe when you want something bold, satisfying, and restaurant-worthy—without spending hours in the kitchen. With its vibrant sauce, plump shrimp, and gentle heat, it delivers comfort and excitement in every bite.

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