Chef John's Shrimp Fra Diavolo

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 clams or mussels.This has a complex flavor but is equally fresh and zippy!!! John does a great job with classic favorites!!! I love the way the seafood sears when the oil is tossed with it, instead of in the pan.

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...I found this recipe so fast to make too. For those reviewers complaining it's too spicy, they have no business making this recipe--try shrimp salad instead! Good grief. The red pepper flakes make the dish, and unlike so many others, I DID have Aleppo chili, glad I was able to find a use for it. It's easily found online, Amazon and other places. But the recipe is not hurt by not having it. I prefer not to put anything like pasta or rice with this, I like that on the side. That's how I roll. I don't like the sauce too thick either, so I simmered the sauce for only 5 mins, not 10, so it wouldn't reduce too much. But if it does, simply add a splash of broth. This goes well with shrimp and clams added, mussels, etc...the sauce is a vehicle to let your imagination fly. By the way, I used more oregano bc I buy it direct from Italy on its branches, it is not anything like store bought, you need to try REAL dried oregano from Italy. Since this recipe uses so few ingredients, use the best you can find...100% Italian oregano, 100% Italian tomatoes too, good white wine you would drink, etc.... Don't cut corners here, you can't hide bad ingredients in a dish that uses so few. So glad I found this recipe.

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 shrimp (if not using cast iron). I realized we didn't have any white wine, so I subbed a merlot and I subbed dried parsley for fresh. THANKS for another well explained recipe, Chef John!

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 flakes, no aleppo peppers. considering that shrimp have a very delicate flavor the sauce absolutely overwhelmed them, and I normally eat very spicy.

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

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 salt. I also used a can of Italian diced tomatoes that I ran through the food processor for the crushed tomatoes just so I could use what I had in the pantry. Very delicious! My husband & I both loved it.

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 to put together with a salad and bread. Really great dish!

OMG this is the real deal! Just like you’d get on the north end of Boston!

Made it exactly as described....with HOME MADE PASTA. And it was delicious. Paired it with a Caesar Salad, fresh Baguette and an excellent bottle of Chardonnay. Perfecto!

Very very good! Thank you, Chef John!

Added Calamari and served it over linguine fini. Yes I will make it again.

Not bad but add 2 anchovy fillets , smashed to a paste after reducing the wine, an then a heaping tablespoon of tomato paste

I loved this. I used a Pinot Grigio and so glad I did. Tasted very fresh. Didn’t have the Aleppo pepper, fresh parsley or fresh basil so just skipped. I did add a little cayenne to shrimp while it was searing in the pan. Followed recipe otherwise. Can’t wait to make it again.

We made this for company and everyone loved it. Several people have asked for the recipe!

Yes, I would definitely do it again.

I ended up doubling the shrimps but more or less doubled the other ingredients. It wasn`t as spicy as we would have liked but it was still yummy. Next time, we will increase the spices.

Great dish! My family loves it. Keep a close eye on the shrimp as it cooks very quickly.

I followed the recipe to a T it was excellent and up to fine dining restaurant standard. I will be using this recipe as my go to Fra Diablo recipe from know on.

Very flavorful dish and easy to make. I did add a bit more heat and garlic for my taste, but otherwise as written. No leftovers! I prefer serving it over rice, with some crusty bread and a good wine.

I didn't have the Aleppo Chili powder, so I substituted chipotle chili powder. This is a spicy dish. I'll make it again now that I've found the Aleppo chili flakes.

Used mussels instead of shrimp. (Made the sauce first and added mussels during the simmer.) Everyone LOVED it!!! A staple for mussels at our house from now on! :-)

Great dish. Not too tough to make. I will use less than 1 tsp of salt next time. A little too salty for me and I tend to like more salt than most. I served it over linguine noodles and poured the remaining Chardonnay to serve with it.

Loved this. Didn't have any Aleppo pepper, but it was fine with just red pepper, at least for us.

I have tried a number of Fra Diavolo recipes, and this is the only one that had the right amount of spice and flavor. Instead of using shrimp and going through the steps of cooking up the shrimp, I sauteed the onion and garlic in the oil with the crushed red pepper before adding the rest of the ingredients. Then, as the pasta was cooking I added a bag of frozen cooked shellfish to heat up in the sauce. I did have to add a little bit of tomato powder to thicken the sauce after that, but it tasted great!

I didn’t have any Aleppo peppers (and probably never will) but subbed a half cup of spicy salsa in place of the half cup of crushed tomatoes. I used half the suggested amount of white wine as my wife was measuring my dipping into her bottle of pinot grigio. Absolutely the best combo of prawns, tomato sauce and spices that I have found, and made. Served over fettuccine and tasted just like the one I had in North Boston 25 years ago. Next time with lobster too. Chef J...wow!

Chef John You Da Bomb!!!!! This Dish Is Amazing!!!!! Thank You For Sharing It

Excellent, I used fresh tomatoes, and added red pepper and asparagus. But the flavor was great, and I am sure it would have been without the added veggies. Will definitely make again.

Amazing! made recipe for dinner, tried rice instead of pasta went over great! I did add more heat to sauce though. would love to make a large pot of sauce for holiday

Followed the recipe as written with just a few small adjustments. First, I did not use Aleppo pepper. I also did as another reviewer suggested and simmered the shrimp shells in the wine to give it an extra layer of flavor. Finally, I added a can of chopped clams. Sauce was amazing and I will definitely be making this again!

Fabulous taste. Lots of flavor. I didn't have white wine so I used red (Malbec) which was VERY good. I also did not have basil unfortunately. A bit too salty. Will definitely make again. My husband loved it.

I used 1/2 cup sherry wine instead of white wine, used fresh tomatoes, and added 1 red pepper. It came out tasty, just a bit salty, but that may have been because I halved the alcohol. Very easy to make. I served it over brown rice pasta. Would make it again with 1/2 teaspoon salt instead.

This is a great recipe and oh so tasty! I will definitely make this again!

This was absolutely sublime. I'm now addicted to Aleppo pepper ... delicious!

Did not add wine as I did not have any. Added habenero pepper for extra heat.

This is one of our favorite recipes! I do not care for serving it with rice, and prefer pasta. I make no significant changes , just a sprinkle of sugar if the tomatoes are too acidic. Aleppo pepper was purchased on Amazon - dont skip it!

!!!Absolutely delicious!!!

It was even better the next day for lunch. Our only issue was the pepper flakes. We don't like biting into them so next time I'll use ground peppers. Thanks Chef John!

This was so good! I did not have any allepo peppers, just used crushed red peppers. I added a little half and half to the sauce at the end. will definitely make this again. I used my own canned tomatoes .

Great dish! Loved it. I made it with rice and noodles. Both worked great!

Used precooked frozen shrimp (Quarantine stockpile). Still sautéed them to get the flavor cooked in. Then deglazed the pan as in the recipe. Skipped the Aleppo pepper. Regardless, the sauce was savory and spicy and multi layered. Tasted as good as a restaurant meal. Wasn't too hard or too messy to prepare. While making it, took the rest of the fresh basil and set aside some pesto which is in my freezer for another meal.

I absolutely loved this

I made this as written and found the recipe not the perfect 5 that I typically expect from Chef John (I'm a big fan). The dish came out spicy enough for me, but I would prefer the sauce to be a little thicker, the flavor to be just a bit more. Thanks for sharing the recipe.

Recipe was just the right amount of heat! I didn't have shrimp on hand so I used leftover steamed lobster tail and fresh clams to substitute for the shrimp. I started off steaming the clams and lobster shells in Half a cup of the white wine. After the clams opened I strained and reserved the juices from the pan. (It ended up being a full cup of wine and fresh clam juice, as the recipe called for) then I followed the recipe as written in leiu of the shrimp. Finally, I chopped the lobster tail and clams and added it at the very end to warm through. I will undoubtedly make this again.

Excellent recipe. Thank you Chef John!

Made this today. Great recipe. I halved the red pepper flake though. I like a little heat. You can always add but you can’t take it out. Half the heat was spicy enough, if you like mild heat. I omitted the Aleppo pepper because I didn’t have it and didn’t feel like buying it. I put it over pasta and it was awesome. If you like a little spice, half the red peps and omit the Aleppo.

Delicious ! I will be making this often

We loved this dish! We doubled the recipe (because we had a 2 lb. bag of shrimp. It was so delicious. We did not have the Aleppo pepper flake, but substituted a bit of cayenne. It’s great you can adjust the heat as you like it. Thanks Chef John! We will make this again!

Followed the recipe to the letter other than I made a double batch and it is by far the best I have ever had/made in a restaurant or at home. Served in on Rummo Buccatini No. 6 and had the rest of the unbaked Chardonnay with it. My wife would say “to die for!” But I don’t say that, I say “Fantastic” in this was both. The fresh herbs garlic make a big difference so don’t substitute if possible. Save a little chopped basil to top it when serving. Bone Appetit!

Great recipe! Didn’t have fresh basil or parsley so improvised with dry.

This was simply delicious. I increased the size of the recipe and added halibut, scallops and clams. I always cook with a good tasting wine that compliments the dish. I have made several different versions of this dish, and this is my favorite.

I added some celery, bell pepper and sausage. Everyone loved it.

Delish!!

Perfect as is. Delicious.

This meal is simply exceptional. I found it a joy to make for dinner.

Absolutely delicious! My family loved it. I added some cod and scallops to it. I will definitely make this again.

Delicious recipe. It's super hot just as Fra Diavolo promises. Tasty and easy peasy!

Okay, THIS WAS FABULOUS! The video was so helpful and the recipe so well-written that I felt like a professional chef! The flavors were tantalizing! Rave reviews from guests. THANK YOU. (I didn't have the Aleppo pepper flakes and some reviewers said 'too spicy' so I didn't go buy them). Otherwise, only used shallots for onions, no other substitutions. I doubled it for 4 people, (3 of them hungry men), used 1 lb of linguine, and have some left over for another meal for 2 :)

A simple, tasty dish that has just the right amount of spice. I did add cayenne pepper flakes, a bit of old bay seasoning, and dried/ground tomato skins for extra flavor. Was done in no time and it got great reviews. Thank you Chef John!

Very simple satisfaction.

We made no changes and really liked this recipe! We'll have it again.

Simply delicious and very easy to make.

Fist time i've ever made shrimp fra diavalo and i loved it!

This had great flavor, but sauce was very thin. Ended up adding some spaghetti sauce. Cooked with scallops, shrimp and mussels. Next time I’ll do scallops, shrimp and fish.

very good. just the right amount of heat. Followed the recipe as written. We had it with pasta but next time, it's rice for sure. We toasted Chef John! Thanks!

It’s delicious You have to try it

Very simple, but elegant recipe. Served over linguine. Loved it!

Good basic dish - didn't have Aleppo pepper. Season the shrimp a bit more, it was kind of bland.

Awesome flavor!

Added a splash of lemon juice plus some additional garlic and marjoram at the end and it was fantastic!

We really enjoyed it...were not spicy eaters, so brought the heat down a little. Only used 1 tablespoon of red pepper flakes, and didn’t have to other flakes. I used spaghetti noodles...wish I had rice. It was a littler soupy...does anyone have any suggestions for next time? I simmered it for 20 mins. before I re-added shrimp.

Not enough 'diavolo' heat to my liking and I had doubled the red pepper flake and had to use dark chili powder instead of Aleppo, which I did not have, while cooking. Had to add more red pepper flake while on my plate. I'm not remotely someone who has calluses on my tongue, but the recipe as was too far too mild to be called 'fra diavolo'. Otherwise, I LOVE Chef John's recipes!

This was easy to make and a simple recipe to follow. My husband requested this for dinner and I'd never made it before, so I was pleasantly surprised by his raves of just how delicious it was! I didn't have the Aleppo pepper on hand, so I just added some black pepper, but I'm sure it would definitely "take it up a notch" and will be sure to have it next time I make it.

Chef John thx great recipes

I followed the directions on this recipe exactly. Taste is great! Only thing I will do differently next time, is add some tomato paste to make the sauce a bit thicker.

This was delicious. Nice and spicy! Will definitely make again!

My boys like this. Next time I will double the shrimp.

Yuuuuuuuummmmmmmmmmmmmeeeeeeeeeeeeeee! Wow was this good, and easy to make. I even got my grandson, who doesn't like shrimp, to take a second helping. We all had seconds! I cooked a cup of rice to go with the shrimp and had none left over with 3 people eating. Hats off to Chef John. Everything he posts here is excellent. One last thing, I couldn't find Aleppo pepper anywhere so I substituted chipolte pepper

that was delicious

Made exactly as written except had no Aleppo pepper flakes. Will definitely make this again!

Loved it!

I made this with one modification. I added a pinch of cayenne, spiced it up a little more, and I loved it. I put it over penne, thought it was the perfect pasta for it.

Chef John knocks another one out of the park. This was delicious.

Okay, I made this for the first time and followed the recipe to the "T." It was absolutely delicious and am already planning to make this again. I've never used aleppo pepper and I love the spice. I will be looking for more recipes I can add this to.

Tasty and light sauce! Made a few changes based on what I had on hand. Used a seafood medley instead of just shrimp (shrimp, calamari, bay scallops). Dry, red Italian wine instead of white wine. Diced tomatoes instead of crushed. Added some extra crushed red pepper because I like it spicy! Served with linguine. Delicious!!