Crock Pot Shrimp Fra Diavolo with Angel Hair Pasta

Since all but one burner is broken on my stovetop, I’ve been getting creative with my crockpot. When I planned to make Shrimp Fra Diavolo, my first thought was, “Seafood in the crock pot? Shrimp in the crock pot?!” I thought it was impossible.

I thought wrong.

With just 5 ingredients and 2 hours, you can make this delicious, spicy Italian seafood pasta dish in your crockpot. The best part: only one pot to clean from cooking.


Crockpot Shrimp Fra Diavolo

This spicy Italian seafood pasta dish can be made with one-pot clean up in your crockpot.

 Crockpot Shrimp Fra Diavolo

  • 1 pound frozen de-tailed, deveined shrimp
  • 1 pound angel hair pasta, dry
  • 1.5 jars tomato sauce
  • 1/2 cup red pepper flakes *** I’ve been told by readers this is a little too spicy for them! So, adjust according to your tastebuds. A tablespoon or 2 may be enough for you. 
  • 3 tablespoons garlic powder


    Line bottom of crockpot with sauce, add half of the crushed red pepper flakes and garlic. Next, add angel hair pasta layered with more sauce, then frozen shrimp, the rest of the crushed red pepper flakes and garlic, and the rest of the sauce.

Serves 6

Preparation time:

5 min

Total time:

2 hours, 5 minutes

10 thoughts on “Crock Pot Shrimp Fra Diavolo with Angel Hair Pasta

    1. Mrs. Bottlesoup

      I have a Calphalon crockpot that I put on high for 1.5 hrs and then leave it to automatically switch to warm for a half hour. You should stir the pasta occasionally or make sure it’s evenly coated in sauce while dry to avoid sticking or uncooked pasta at the end.

  1. Amanda

    Hi I just started cooking this dish tonight, however I’m a little skeptical about the angel hair, it doesn’t appear to be making much progress. 🙁 Also I had to break them in half to make them fit inside crock pot. Is that what you did also?


  2. Ayana

    While I was definitely pleased with the ease of this recipe and how the pasta turned out, 1/2 cup of red pepper flakes was entirely too much. I questioned it when I put it in and I should have trusted my gut. It’s almost inedibly spicy and I love spicy food, so I would suggest maybe cutting to 1/4 cup if you’re interested in this recipe!

  3. Adam Carey

    If you make this with the 1/2 cup of red pepper it calls for, you are gonna kill somebody. WAYYYYYYYYYY too much. Makes it inedible. I would go MAYBE 1/8th of a cup but probably less.