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Shrimp Fra Diavolo for #WeekdaySupper

Shrimp Fra Diavolo | Magnolia Days

How often do you cook dinner during the week? These days it averages about four times a week for me. My goal is to cook all five days, Monday through Friday. Most of my weekday suppers are fairly simple and easy recipes. Sometimes we have sandwich night or soup or salad. Every now and then I make Shrimp Fra Diavolo for a special treat.

Shrimp Fra Diavolo is special. One reason is because it is not exactly inexpensive. A pound of shrimp along with the wine can add up the cost. However, a change from chicken or ground beef is quite nice on occasion. It’s good to splurge every now and then. At least it is a somewhat light meal and on the healthy side.

One other meal I cook is Sunday Supper. If you have been following my blog you know I’m a part of the Sunday Supper Movement. The founder, Isabel of Family Foodie, believes it starts off as one day a week and soon becomes a way of life. I believe that too which is why I’m proud to take part in Weekday Supper. This year will be very exciting to see the recipes shared throughout each week. You can easily find them by searching the hashtag #WeekdaySupper on twitter.

What do you cook for a special meal during the week? Is it to celebrate birthdays or other events? Perhaps you will make Shrimp Fra Diavolo soon and add a little spicy kick into your week.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Shrimp Fra Diavolo

A recipe for a spicy shrimp dish made with tomatoes, onion, wine, and spices. Shrimp Fra Diavolo is served over angle hair, spaghetti, linguine, or fettuccine pasta.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Renee


  • 1 pound medium or large shrimp peeled and deveined
  • 2 to 3 tablespoons olive oil divided
  • 1 small onion diced or finely chopped
  • 2 to 3 garlic cloves minced
  • 1 can chopped or diced tomatoes 14 to 16 ounces
  • 1 cup dry white wine
  • 1/2 to 1 teaspoon dried crushed red pepper flakes
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Salt and fresh ground pepper


  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sprinkle with salt and pepper. Saute the shrimp, tossing to cook evenly, until just cooked through (about 2 to 3 minutes). Transfer the shrimp to a plate and set aside.
  2. Add 1 tablespoon olive oil to the skillet if needed. Reduce heat to medium. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes and their juices, wine, red pepper flakes, and oregano. Stir to combine and bring to a boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Return the shrimp and any shrimp juices from the plate to the skillet. Stir the shrimp into the sauce and cook for 1 minute. Stir in the parsley. Adjust seasoning with salt and pepper to taste. Serve over angel hair, spaghetti, linguine, or fettuccine pasta.

Recipe Notes

The amount of garlic and red pepper flakes you use depends on your taste preference. Use more garlic if you prefer more garlicky flavor. Likewise with the red pepper flakes, the more you use will increase the spiciness of the dish.

Recipe adapted from one by Giada De Laurentiis on the Food Network website.

Recipe Rating

Jennie @themessybakerblog

Friday 18th of January 2013

Ooh, this sounds like a very special treat. Yum! I love spicy shrimp fra diavolo. I'm saving this one for later.


Wednesday 16th of January 2013

How many people does this recipe serve?


Wednesday 16th of January 2013

It makes 4 servings.

Karen Hartzell (@InTheKitchenKP)

Sunday 13th of January 2013

Mmmmmm!!! Sassy & spicy is def a way to go! I think I need to make this for sure!

Katherine G

Friday 11th of January 2013

This looks so delicious!!


Monday 14th of January 2013

Thank you Katherine


Friday 11th of January 2013

We haven't had this dish in quite awhile, and it is simple enough to make a weeknight meal special.

I've been cooking every night during the week, and usually either Friday or Saturday we go out. I made stuffed peppers one night this week and because dinner was in an edible "bowl", everyone felt it was more special than usual.


Monday 14th of January 2013

We usually go out on Saturday night too. I would make stuffed peppers but my husband won't eat bell peppers. Perhaps I could do the stuffing in something else.