Need a fast dinner? This homemade Shrimp Fra Diavolo is ready in about 15 minutes and delivers big flavor. Tender shrimp simmer in a garlicky, slightly spicy tomato sauce—you decide how much heat to add. Serve over zucchini zoodles for a low-carb option or toss with your favorite pasta for a classic presentation. This simple, weeknight-friendly recipe is versatile, gluten-free when served with zoodles or gluten-free pasta, and easy to scale.
❤️ Sandi’s Summary
- Perfect for busy weeknights — dinner is ready in 15 minutes.
- Works with gluten-free pasta or zucchini zoodles.
- Includes tips to keep pasta from getting mushy.
- You control the spice level so it suits the whole family.
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This quick Shrimp Fra Diavolo is dedicated to busy cooks who need dinner on the table fast. Whether you’re rushing home from activities or just want a fast, satisfying meal, this recipe delivers bold flavor with minimal effort.
Full disclosure: I make a milder sauce for my kids and add extra crushed red pepper to my own plate. That way everyone is happy. The dish is a great gluten-free seafood option when paired with zoodles or gluten-free pasta.
Ingredient Notes:
See the recipe card below for exact amounts.
- Cooked shrimp – Thawed, peeled, and deveined for quickest results.
- Onion – Yellow onion (or leeks) works best; avoid purple onions here.
- Diced tomatoes – Canned diced tomatoes are convenient; salted or unsalted both work.
- Basil – Fresh basil is ideal; dried will substitute in a pinch.
- Zucchini noodles – Use spiralized zucchini or gluten-free pasta, depending on preference.
- Olive oil – Extra-virgin olive oil adds good flavor, though other oils will do.
- Parmesan – Sprinkle on top before serving; dairy-free alternatives are available if needed.
A Note From My Kitchen
This is one of the quickest dinners on my blog that still feels special. The sauce freezes well, and I’ve adapted it a few ways over the years — including simmering it with ground beef or using it to poach flaky white fish like cod. To poach fish, pat it dry and add it to the simmering sauce until cooked through.
How to Make Shrimp Fra Diavolo in 15 minutes:
Step 1: If using pasta, cook it according to package directions. To make the fra diavolo sauce, sauté diced onion and garlic in olive oil over medium heat until the onion is translucent.
Step 2: Add tomato sauce and diced tomatoes, then stir in fresh basil and crushed red pepper to taste. Adjust the red pepper to control the heat.
Step 3: Cover and bring the sauce to a gentle boil for 4–5 minutes, then reduce heat to low so the flavors can meld.
Step 4: Add the thawed, drained cooked shrimp to the sauce.
Step 5: Stir to combine, cover, and cook for 5–8 minutes until the shrimp are heated through and flavors are blended. Serve over zoodles or pasta.
The Diavolo sauce is straightforward — just a handful of ingredients plus salt and pepper — and it makes a healthy, flavorful meal with minimal prep.
Tips For Success:
- If using gluten-free pasta, plunge it into an ice bath after cooking to keep it al dente and prevent sogginess.
- Always peel and devein shrimp for the best texture and presentation.
- If using raw shrimp, peel and devein first, then cook them in boiling water or simmer them in the sauce until they are firm, usually about 4 minutes in boiling water or longer if simmered.
Frequently Asked Questions:
Under-cook spiralized zucchini by sautéing just 3–4 minutes; the hot sauce will finish cooking them and help avoid sogginess.
Yes. Thaw, drain, peel, and devein before using. If they’re raw when frozen, they will need extra cooking time in the sauce to cook through.
Store in an airtight container in the refrigerator for up to 3 days.
Fra Diavolo is a simple Italian tomato sauce enlivened with crushed red pepper. It’s easy to adjust the spice level to suit your taste.
Prefer zucchini noodles?
Wash and spiralize zucchini, then heat a skillet with a drizzle of olive oil and sauté the zoodles for 3–4 minutes maximum. Undercooking helps them stay firm, and the hot sauce will finish them when plated.
Love This Recipe?
If you make and enjoy this dish, please leave a comment below to help others discover it. Thank you!
Shrimp Fra Diavolo with Zucchini Zoodles (15 Minute Dinner)
Ingredients
- 1 pound cooked shrimp (thawed, peeled, deveined)
- 14.5 ounces diced tomatoes
- 14 ounces tomato sauce
- ¼ cup diced onion
- 3 cloves minced garlic
- 3 tablespoons fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper (or more to taste)
- 1 tablespoon olive oil
- 2 cups zucchini noodles or cooked spaghetti
Method
- Spiralize zucchini if using zoodles.
- Cook pasta separately according to package directions if using pasta.
- In a skillet, heat 1 tablespoon olive oil and sauté ¼ cup diced onion over medium heat until translucent. Add 3 cloves minced garlic and cook briefly without browning.
- Stir in 14 ounces tomato sauce and 14.5 ounces diced tomatoes. Add 3 tablespoons fresh basil and crushed red pepper to taste.
- Add 1 pound cooked shrimp (peeled and deveined), ½ teaspoon salt, and ¼ teaspoon black pepper. Cover and bring to a boil, cook 4–5 minutes, then reduce heat and simmer 5 more minutes until shrimp are heated through.
- Serve the shrimp and sauce over zucchini zoodles or cooked pasta.
Nutrition
Notes
- Serve over zucchini zoodles or gluten-free pasta.
- Use peeled and deveined cooked shrimp for fastest results.
- If using raw or frozen shrimp, thaw, peel, and devein first; cook longer in the sauce until shrimp are opaque and firm.
- Reduce crushed red pepper for a milder dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tried this recipe?
Let us know how it turned out!
This post has been updated from an older March 2018 post to include more information about the recipe.