Chef John's Shrimp Fra Diavolo Recipe - Allrecipes.com
Chef John's Shrimp Fra Diavolo Recipe
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Shrimp Fra Diavolo
See how to make simple sauteed shrimp with spicy tomato sauce. See more
  • READY IN 35 mins

Chef John's Shrimp Fra Diavolo

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can substitute 2 teaspoons chopped fresh oregano for the 1/2 teaspoon dried oregano.
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Reviews More Reviews

Jan 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 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.

 
Sep 01, 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 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!

 

5 Ratings

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

 
Jun 12, 2015

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!

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 907 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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