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My review
Chef John's Shrimp Fra Diavolo
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Chef John
"This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet."
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Ingredients
35 m servings 247Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.
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Footnotes
- Cook's Note:
- You can substitute 2 teaspoons chopped fresh oregano for the 1/2 teaspoon dried oregano.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 5469 Ratings
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Most helpful positive review
1/15/2015
This is a classic. Perfect as it is! When I want to feed a crowd I will increase the tomatoes to 28 oz add a pound of seared scallops(same way) in addition to the shrimp, and a couple of cups of...
Most helpful critical review
4/12/2017
I love your garlic shrimp but this is not your best effort. Way too much spice. I realize that fra diavolo is supposed to be spicy, but this was way out there. I only used 1/2 tsp red pepper ...
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1/15/2015
This is a classic. Perfect as it is! When I want to feed a crowd I will increase the tomatoes to 28 oz add a pound of seared scallops(same way) in addition to the shrimp, and a couple of cups of...
9/1/2014
This was really good AND easily came together after a late night at work. I chose to serve it over some linguini. We liked it, but I think I'd use a little EVOO in the pan for cooking the shri...
11/29/2018
This was the best fra diavalo I have ever made, and I have tried several. Watch Chef John's video for tips you won't see on the written recipe, like drying the shrimp before seasoning it, etc.....
10/15/2017
Excellent as is! Don't be afraid to make extra sauce, as my group devoured it. Chef John is my go-to and still hasn't disappointed once
6/9/2017
This is a wonderful recipe for Shrimp Fra Diavolo. Loved it! Made the recipe as written with only a couple of exceptions. Omitted the aleppo pepper since I didn't have any and I halved the sa...
2/13/2015
Fixed this dish tonight For my family and it got a thumbs up from all three of us. Tossing the shrimp with EVOO and spices really brought out the flavor of the shrimp. It's pretty quick and easy...
4/10/2019
OMG this is the real deal! Just like you’d get on the north end of Boston!
10/25/2018
Added Calamari and served it over linguine fini. Yes I will make it again.