Chef John's Shrimp Fra Diavolo Recipe

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.

Wow! This was delicious. I followed recipe exactly as I always trust Chef John. It was hot as Fra Diavolo should be. I did not have Aleppo on hand but did google a substitute which was a 4::1 ratio sweet paprika to cayenne. Hubs who is not crazy about shrimp loved it and went for seconds. Needless to say a definite keeper.

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

Quick and easy to make meal. I'll keep this one on rotation when I can find shrimp on sale. Modifications for the next time; LESS SALT. 1 Tsp is too much especially because the canned tomatoes are salty as well. I used both Aleppo pepper flakes and Urfa Biber pepper flakes for an excellent flavor blend that doesn't give too much heat. Increase the sliced onion to either a whole small or half a large onion. I used diced canned tomatoes and smooshed them to get them closer to crushed as stated in the recipe. Served over brown rice for a hearty winter meal.

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.

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! :-)

Such a fantastic meal! Had no Aleppo so just used cayenne. I added a bit of parmesan rind and basil stem to the pasta sauce for the simmer (removed later) with the addition of fresh basil and oregano. Topped with fresh parsley. Such a perfect amount of heat, Hubbs loved it, heavy flavor but a light meal! Rice was a better carb for sure. Will make again!

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.

This was delicious. Was slightly thicker than we liked so maybe next time would add some chicken broth.

Chef John is the best. I also do this with scallops-always great.

I haven’t made this dish in a while, well that’s going to change! It was delicious, my husband loved it. I can’t wait to make for my family.

This was absolutely wonderful! I will make it whenever shrimp is on sale. Savory, not too hot, served on rice. I used a little more onion and tomatoes, and everything else was the same according to the recipe. m Magnificent! so happy I tried it. It’s in with my “must-have“.

Phenomenal! I also add in a pound of chicken breast in one inch cubes, and heat it the same way as the shrimp until cooked through. Then I double the ingredients for the sauce. Comes out amazing!

I used vegan shrimp such as Gardine Brand. There are other vegan brands of seafood (in this case shrimp) out there. Depending on the vegan brand shrimp (vegan seafood) you use the cooking time will very. In the recipe please be aware not to burn the vegan shrimp where it says to brown on both sides(it happened to me the first time I made it) because in some case the vegan shrimp cooks a little faster than the real shrimp. The vegan shrimp can become rubbery and very gummy tasting if over cooked. The second time I made it; I cooked the vegan shrimp first and adjusted the cooking times accordingly so the vegan shrimp will not become rubbery/gummy; and have that gum/rubber taste in my mouth.

Super easy, Delicious, quick dinner! I made exactly as written, don't change and thing!

Seriously, this recipe is amazing.

This was amazing! My husband, who is very hard to please, loved it! For the wine, I used Pinot Grigio and halved the amount. I also left out the parsley. Maybe just me, but I’ve never seen that parsley really adds anything to a recipe. I did not have Aleppo pepper, so I just added more red pepper flakes (we like our food to have a kick). We will definitely make this again. We may add or substitute sliced hot Italian sausage. Thank you so much for this wonderful recipe!