Photo of Shrimp with spicy tomato sauce by WW

Shrimp with spicy tomato sauce

Points® value
Total Time
28 min
13 min
15 min
This recipe is a spin on Fra Diavolo sauce, a traditional Italian sauce full of flavorful spice. Serve this one over pasta or rice to take advantage of all the juicy drippings. Ready in less than 30 minutes, this dish is great for the weeknights when time is tight. Try this sauce with seared scallops or flaky white fish like tilapia or grouper. The fresh hit of basil to finish feels clean on the palate. Take the spice down for kids and sensitive eaters. If you love the spice, use this sauce as a dipping sauce for shrimp cocktail at your next party.


Olive oil

1 Tbsp, extra-virgin, divided

Uncooked shrimp

1 pound(s), large-size, peeled and deveined (21 to 25 per lb)

Jarred minced garlic

4 tsp, divided

Table salt

¾ tsp, divided

Crushed red pepper flakes

½ tsp, or to taste

Canned tomatoes

28 oz, whole, in juice, coarsely crushed


½ cup(s), fresh, chopped


  1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add shrimp, 1 tsp garlic and 1/4 tsp salt; sauté until shrimp are just cooked through, about 2 to 3 minutes. Remove to a plate.
  2. Heat 1 more tsp oil in same skillet over low heat. Add remaining Tbsp garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
  3. Add tomatoes and remaining 1/2 tsp salt to skillet; bring to a simmer over medium-low heat, scraping any browned bits of food from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
  4. Return shrimp and any juices to skillet; heat through. Stir in basil until wilted. Remove from heat; stir in remaining 1 tsp oil and season with additional crushed red pepper, if desired. Yields a generous 3/4 cup per serving.