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Shrimp Fra Diablo

Rated as 4.4 out of 5 Stars

"A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic."
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25 m servings 294
Original recipe yields 4 servings


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  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
  2. Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Nutrition Facts

Per Serving: 294 calories; 15 13.6 20.8 173 576 Full nutrition

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Read all reviews 12
  1. 15 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was really good. I served it over whole grain couscous topped with freshly grated parmesan cheese.

Most helpful critical review

Too much olive oil

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Most positive
Least positive

This was really good. I served it over whole grain couscous topped with freshly grated parmesan cheese.

Great with yellow rice and spanish potatoes

Wow! Watch out for so much red pepper flakes - really hot! You have to like hot & spicy a lot to use so much. Start with a little bit and add to your taste. Other than than great recipe!!



Easy to follow recipe. Full of flavor and not difficult to execute. I added mushrooms to mine.

I was spending too much money going to a mexican place that his entire food was beyond amazing and one of my fav items was shrimp diablo burritos and quesaldias. Now after I looked it up and fou...

I top it over was great. Will definitely make it again

I made this but with chicken not shrimp. So good. Would love to try it next with shrimp. I also did not have wine so used chicken stock. Was really good. I love spicy food and so does my husband.