Shrimp Fra Diavolo with Zucchini Noodles

dairy freegluten freepaleo
Shrimp Fra Diavolo with Zucchini Noodles

This simple and easy recipe for shrimp fra diavolo uses crushed tomatoes with basil for an extra burst of Italian flavor, served over zucchini noodles as a light but flavorful dish.

Shrimp Fra Diavolo with Zucchini Noodles

Fra diavolo is a spicy tomato sauce that’s tossed usually with pasta and seafood, with plenty of garlic, red pepper flakes, and some simple herbs like basil and oregano.

Shrimp Fra Diavolo with Zucchini Noodles

There are fancy ways to make this and simple ways, and I’ve gone with the latter, because I wanted to share this favorite pasta sauce of mine (yes! it’s my go-to pasta order when out at restaurants) in an approachable, doable way.

Since we’re still not going to restaurants here in New Jersey (it’s too cold to sit outside and we don’t feel comfortable sitting inside) I’ve been craving fresh and fancy pasta. This sauce hits the spot and with zucchini noodles, it’s nice and light, perfect for leaving extra room for dessert or as a light dinner in the summertime.

Shrimp Fra Diavolo with Zucchini Noodles

The key to this dish is buying a can of crushed tomatoes that has basil added. Otherwise, you’ll want to stir in a tablespoon or two of freshly shredded basil in at the end, once the sauce is done, to bring that fra diavolo flavor to life!

And dare I say it’s the ideal romantic night in meal – either as a self-care meal or something special between you and your partner.

If you like fra diavolo, you can try it with lobster, like this original recipe I made.

Shrimp Fra Diavolo with Zucchini Noodles

A simple, easy recipe for a shrimp in fra diavolo sauce with zucchini noodles that comes together in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Servings: 4


  • 4 4medium zucchinis, spiralized into spaghetti noodles (Blade D on theInspiralizer)
  • 1 1/4 pounds medium shrimp, shelled, cleaned
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup diced onions
  • 2 garlic cloves
  • 1/4 teaspoon red pepper flakes (or closer to 1/2 teaspoon, if you like spice)
  • 14.5 ounce can crushed tomatoes with basil
  • 1/4 teaspoon dried oregano


  • Season the shrimp with salt and pepper.
  • Heat half of the oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the shrimp and cook for 2 minutes, flip, and cook another 2-3 minutes or until shrimp is C-shaped and opaque. Using tongs, set aside in a bowl. Add the zucchini noodles into the skillet and toss until al dente, about 5 minutes. Using tongs, set aside in a colander in the sink to drain.
  • Carefully wipe down the skillet and immediately add the remaining oil to the skillet and then the onions, garlic, and red pepper flakes. Cook, stirring, until onions are translucent, about 6 minutes. Add the tomatoes and season with oregano, salt, pepper, and stir well. Simmer until sauce thickens slightly, about 10minutes. Add the shrimp and any juices and cook for another minute for the flavors to meld. Taste and season with salt, if needed. Serve with the zucchini noodles.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you