Need dinner in a hurry? Dinner doesn't get much faster than this simple Shrimp Fra Diavolo recipe! Served on a bed of zucchini zoodles, you can't beat this low carb dinner.
This Italian shrimp recipe takes just 15 minutes from start to finish! If you love to cook seafood, don't forget to check out this Grilled Coho Salmon recipe. It is also ready in just 15 minutes!
I am dedicating this quick and easy Shrimp Fra Diavolo recipe to all of the busy families out there. You know who you are...your kids are in sports, doing activities, and then you have the rush home to get dinner on the table. You need dinner ASAP.
Kids love shrimp. It is high in protein, and you can flavor it in so many ways. This simple Italian shrimp recipe is ready in just 15 minutes!!"
Note this photo isn't of spiralized zucchini...but it does show you what the spiralizer looks like and how curly your veggies get. You can also buy spiralized veggies. Green Giant makes on in the frozen section and many grocery stores have spiralized veggies in their produce department near the bagged salads.
What is Fra Diavolo?
Fra Diavolo is one of my favorite Italian sauces. It is a simple tomato sauce, but you add crushed red pepper to make it a bit spicy.
Full disclosure here, I made my sauce on the non-spicy side. My kids don't like a lot of heat...I know it is odd given that I LOVE spicy! The hotter the better!
I make the sauce, then add more crushed red pepper to my own plate :-). This way everyone is happy.
What you need to make this:
- Raw shrimp - Make sure they are peeled and deveined.
- Onion - Use yellow onions or substitute leeks.
- Diced tomatoes - I recommend using no-salt plain canned diced tomatoes
- Basil - If you have fresh, that is best. Dried basil will work if you don't have fresh basil on-hand.
- Zucchini noodles - or use gluten free pasta.
Step by step recipe directions:
Step 1: Make the simple homemade sauce! I brown the onion and garlic with some olive oil in a pan.
Step 2: Add the canned tomato sauce and diced tomatoes, I add lots of fresh basil, and some crushed red pepper.
Step 3: I mixed it all together, covered the pan, and simmered it on low heat. This simmering helps the flavors all blend together.
Step 4: Add the thawed cooked shrimp. (Don't forget to drain the water out after they thaw. You only want to add the shrimp to the pan.)
You can see from the ingredients, it doesn't take a lot of fancy ingredients to make a healthy dinner. The Diavolo sauce uses only five ingredients plus salt and pepper!
Expert Tips and Recipe FAQ:
You can definitely use raw shrimp in this dish. Make sure to thaw, peel, and devine your shrimp before using. The shrimp can cook in the sauce, you will just need to cook the shrimp in the sauce an extra 10-15 minutes.
I undercook my spiralized vegetables because they will get soggy VERY fast. Also, the hot pasta sauce will cook them a little more.
You can use frozen shrimp but make sure they are peeled and devined before using them. You will need to cook this longer so the shrimp cook through.
This recipe will keep up to 3 days in your refrigerator. Store in an air-tight container.
To prepare the veggie spirals, wash your vegetable and put it into the spiralizer. Turn the crank, or follow the directions of the one you own. I love mine, this spiralizer is inexpensive and works great.
Heat a pan with a little olive oil. Sauté your zucchini for 3-4 minutes. I undercook my spiralized vegetables because they will get soggy VERY fast. Also, the hot pasta sauce will cook them a little more.
Another delicious recipe that is perfect for zoodles is this easy Air Fryer Scallops recipe!
There are so many different vegetables you can use in this recipe. Feel free to substitute the zucchini with carrots, sweet potato, or even winter squash.
More delicious dinner ideas:
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Shrimp Fra Diavolo with Zucchini Zoodles
- 1 pound shrimp * see note
- 14.5 ounces diced tomatoes low sodium
- 14 ounces tomato sauce
- ¼ cup onion diced
- 3 cloves garlic
- 3 tablespoons fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper or more if you like spicy!
- 1 tablespoon olive oil
- 2 cups zucchini
- Use your spiralizer to spiralize your zucchini.
- In a skillet, add oil and onion. Cook on medium heat until the onion becomes translucent.
- Add the garlic, tomato sauce, and diced tomatoes.
- Mix well and add basil, shrimp, and seasonings. Cover and bring to a boil. Boil 5 minutes then turn down the heat to low and simmer another 5 minutes.
- Serve over zoodles.
- Serve over zucchini zoodles or any gluten free pasta.
- Make sure you use peeled and devined cooked shrimp.
- You can use raw shrimp in this dish. Make sure to thaw, peel, and devine your shrimp before using. The shrimp can cook in the sauce, you will just need to cook the shrimp in the sauce an extra 10-15 minutes. This is the same if you use frozen shrimp.
- If you don't like a lot of spice, you can lower the amount of red pepper flakes you use.
- This recipe will keep up to 3 days in the refrigerator. Store in an air-tight container.
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