Recipe by 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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extra large shrimp (16-20), peeled and deveined, tail left on
olive oil, or more as needed
red pepper flakes, or to taste
salt, or to taste
Aleppo pepper flakes, or to taste
yellow onion, sliced
1 1/2 cups
canned crushed tomatoes (such as San Marzano)
chopped fresh flat-leaf parsley
thinly sliced fresh basil leaves
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 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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Shrimp Fra Diavolo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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