Shrimp Fra Diavolo Soup

Shrimp Fra Diavolo Soup is an Italian seafood soup with shellfish,  pasta and peppers in a rich tomato broth.
Shrimp Fra Diavolo Soup

Shrimp Fra Diavolo Soup

By Sue Lau | Palatable Pastime

Shrimp Fra Diavolo Soup is my recipe of the day with the blogging group Fish Friday Foodies. We love seafood so  join together once  per month to share those type of recipes on a common theme. This month we are discussing seafood soups.

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Shrimp Fra Diavolo Soup

Fra Diavolo is usually just a pasta dish which means “Brother Devil”, implying the spicy nature. It is quite similar to Arrabbiata pasta (which means Angry) except that one doesn’t usually contain seafood.

The soup was easy enough for me to  convert from  pasta form. And  it is quite delicious. It does  have a moderate spice level, but  nothing really extra hot. If you choose to sub in  something like pepper flakes instead of whole  peppers, it will be much hotter. Even though the whole peppers give that look of lots of heat. If you are wary of spice,  keep  those out.

Fish Friday  Foodies

Seafood Soups

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Shrimp Fra Diavolo Soup

Shrimp Fra Diavolo Soup

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Shrimp Fra Diavolo Soup

Shrimp Fra Diavolo Soup

Sue Lau
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Course Soup
Cuisine European, Italian
Servings 6
Calories 323 kcal


  • 1 pound large peeled and deveined shrimp
  • 1 cup slivered onions
  • 1 sliced yellow bell pepper
  • 2 tablespoons olive oil
  • 6 small dried hot red peppers
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon Aleppo pepper flakes
  • 1/2 cup dry white wine
  • 24 ounces jarred Arrabbiata sauce or spicy spaghetti sauce
  • 15 ounces canned diced tomatoes
  • 4 cups shrimp broth or clam broth
  • salt and black pepper (to taste)
  • 2 cups uncooked assorted macaroni shapes (small shells, wagon wheels, fusilli, macaroni, etc.)
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 cup chopped scallions


  • Heat olive oil in your soup pot and saute the onions and bell pepper with the dried peppers, garlic, oregano and Aleppo pepper until the onions soften.
  • Add the wine and cook until it evaporates.
  • Then stir in the Arrabbiata sauce, diced tomatoes with liquid, and shrimp broth.
  • Taste for salt and pepper if needed and bring to a boil.
  • Stir in the dry pasta and cook until pasta is tender, 12-15 minutes, depending on type and brand. (Macaroni is usually around 8-10).
  • When the pasta is cooked, stir in the parsley, scallions and shrimp. Cook for a few minutes until shrimp is opaque and curled.
  • Remove from heat and stir in the Parmesan cheese.


From the kitchen of


Calories: 323kcalCarbohydrates: 43gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 122mgSodium: 1425mgPotassium: 937mgFiber: 5gSugar: 11gVitamin A: 1380IUVitamin C: 57mgCalcium: 120mgIron: 3mg
Keyword seafood soups
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Shrimp Fra Diavolo Soup

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3 responses

  1. We love spicy at my house so this soup would be a hit. Looks like a delicious and elegant way to use up the small amounts of pasta of various shapes I seem to accumulate somehow!

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