Need dinner in a hurry? Dinner doesn’t get much faster than this simple Shrimp Fra Diavolo recipe! This shrimp in tomato sauce recipe is so good and so easy! You control the level of spice! Serve on a bed of zucchini zoodles or pasta; you can’t beat this flavorful dinner. Make this recipe in just 15 minutes!
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I am dedicating this quick and easy Shrimp Fra Diavolo recipe to all of my busy readers. 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.
We love shrimp; it is so quick and easy to cook. If your family enjoys shrimp, too, give this Honey Garlic Shrimp recipe a try! If you like a little spice, this Blackened Shrimp Fajitas recipe is so good!
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!
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 spicy. It is straightforward to control how spicy this dish turns out.
Full disclosure here: I made my tomato 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 plate :-). This way, everyone is happy. It makes a great gluten free seafood dish you can serve anytime.
Ingredient Notes:
- Cooked Shrimp – Make sure they are thawed, peeled, and deveined.
- Onion – Use yellow onions or substitute leeks. I do not recommend purple onions in this recipe.
- Diced Tomatoes – I recommend using canned diced tomatoes. You can use salted or unsalted.
- Basil – If you have fresh, that is best. Dried basil will work if you don’t have fresh basil on hand.
- Zucchini Noodles – Or your favorite gluten free pasta.
- Olive Oil – I love extra virgin olive oil in this recipe, but other types of oil will also work.
- Parmesan Cheese – This is delicious, sprinkled over the top of the shrimp. VioLife makes an incredible dairy-free parmesan cheese if you are dairy-free.
Tips For Success:
- If you are making gluten free pasta, be sure to give it an ice bath so that it stays al dente. You can read more about how to cook gluten free pasta to learn more.
- Always peel and devein your shrimp. Here is a great tutorial to do this if you need more instruction.
- If you plan to use raw shrimp, peel, and devein, then boil them in a small pot. Cook for 4 minutes until they become firm.
Step-By-Step Directions:
Step 1: Make the homemade fra diavolo sauce! I brown the onion and garlic with olive oil over medium heat in a large, non-stick pan.
Step 2: Add the canned tomato sauce and diced tomatoes; I add lots of fresh basil and some crushed red pepper. You can use as much or as little hot pepper as you like!
Step 3: Cover the pan and bring the mixture to a gentle boil. Boil for 4-5 minutes, then reduce the heat to low. This simmering helps the flavors all blend.
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.)
Step 5: Mix the shrimp into the sauce, cover, and cook for 5-8 minutes so the shrimp warm up in the sauce.
You can see from the ingredients that it doesn’t take many fancy ingredients to make a healthy dinner. The Diavolo sauce uses only five ingredients plus salt and pepper!
Recipe FAQ:
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 deveined before use. You will need to cook this longer so the shrimp cook through.
This recipe will keep fresh for up to 3 days in your refrigerator. Store it in an airtight container.
If you love Italian shrimp recipes, you will want to try this Shrimp Scampi with White Wine next.
Prefer zucchini noodles?
To make the veggie spirals, wash your zucchini and put them 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 max. 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 perfect for zoodles is this easy Air Fryer Scallops recipe!
More Gluten-Free Dinner Ideas:
- Gluten-Free Beef and Broccoli Stir Fry
- Pesto Grilled Halibut
- Gluten-Free Skillet Lasagna
- Chicken Feta Pasta
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Shrimp Fra Diavolo with Zucchini Zoodles
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old March 2018 post with more information about the recipe.
Ohhh. I have to ask my Italian bf to make it for dinner xD it would be great!!
That sounds like a great idea Natalie 🙂
When I seen your recipe getting done in 15 minutes and using spiral noodles I thought no way! Now seeing green giant offers spiral noodles is such a timesaver what a wonderful recipe!
These zoodles are a huge time saver. I hate battling with my spiralizer.
15 minute dish? Count us in. Glad to hear that spiralized veggies are now available in the freezer section as still have not yet purchased a spiralizer. Wishing you a super weekend!
I love how quickly this dinner pulls together Bobbi. Thank you for stopping by 🙂
Those spiralized veggies look amazing! I hate getting out my spiralizer. I can’t wait to check these out!
LOL, I get lazy using a spiralizer too. That is why these spirals are such a great option.
Those frozen zoodles are an absolute find. Loving the recipe you’ve created with them too.
Thank you so much Lucy 🙂
I have never made Shrimp Fra Diavlo even though it’s one of my husbands favorites. I’ll have to give it a try. And, I didn’t know vegetable spirals were available frozen, either! Thanks for the heads up.
I hope your hubby likes this recipe Pam :-).
I’m a big fan of zoodles and I love that Green Giant came out with prepackaged zoodles! Perfect for easy weeknight meals. Looks delicious with shrimp!
These prepackaged spirals make it so easy 🙂
So convenient to have the veggies spirals pre made! And love the bit of crushed red pepper for a little kick!
I love anything spicy :-)Thanks for stopping by Lisa 🙂