Chef John's Shrimp Fra Diavolo

Chef John's Shrimp Fra Diavolo

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 247 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Note:
  • You can substitute 2 teaspoons chopped fresh oregano for the 1/2 teaspoon dried oregano.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 13
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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...

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...

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...

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...

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 a...

Chef John thx great recipes

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

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.

Perfect as is. Delicious.

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