Shrimp Fra Diavolo with Zucchini Noodles

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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.

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