Name: Chef John's Shrimp Fra Diavolo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound extra large shrimp (16-20), peeled and deveined, tail left on; 2 tablespoons olive oil, or more as needed; 1 teaspoon red pepper flakes, or to taste; 1 teaspoon salt, or to taste; 1 pinch Aleppo pepper flakes, or to taste; ½ yellow onion, sliced; 3 cloves garlic, minced; ½ teaspoon dried oregano; 1 cup white wine; 1 ½ cups canned crushed tomatoes (such as San Marzano); 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons thinly sliced fresh basil leaves

I absolutely adore the fiery kick and fresh seafood goodness in Chef John's Shrimp Fra Diavolo Recipe. To me, it feels like the perfect blend of spicy, savory, and vibrant flavors that elevate any pasta or rice dish into something truly special. Each bite delivers succulent shrimp swimming in a luscious, spicy tomato sauce that tastes homemade and soul-satisfying. Honestly, I find myself craving this dish often, especially when I want a dinner that’s quick to prepare but doesn’t compromise on taste or excitement.

Why You'll Love This Chef John's Shrimp Fra Diavolo Recipe

What really draws me to this recipe is its bold balance between heat and heartiness. The red pepper flakes and Aleppo pepper bring just the right amount of spice to warm you up without overpowering the bright, fresh shrimp. The tomatoes and white wine sauce tie everything together with a depth of flavor that feels both comforting and vibrant at once. When I make this, the aroma alone has my kitchen smelling like an inviting trattoria.

One of my favorite things about Chef John's Shrimp Fra Diavolo Recipe is how straightforward it is to make. I can easily get everything ready in under 15 minutes, then let the sauce come together while the shrimp cook quickly in the pan. The whole process takes less than 35 minutes, which is ideal when I want something impressive but not labor-intensive. It’s great for weeknight dinners or when I have guests over but don’t want to spend hours in the kitchen.

Every time I serve this, it feels like a special occasion. Whether paired with linguine, a bowl of buttery rice, or even crusty bread to soak up the sauce, it’s a dish that suits casual dinners yet has an elegant flair perfect for holidays or intimate gatherings. The way the shrimp stay perfectly tender and the sauce carries a little heat with fresh herbs finishing it off makes this recipe wonderfully memorable and crave-worthy in my book.

Ingredients You'll Need

The image shows a gray frying pan filled with cooked shrimp. The shrimp are light orange with some reddish spots from seasoning and are spread evenly around the pan. The pan sits on a white marbled surface, and the shrimp have a slightly shiny, cooked texture. The metal handle of the pan is visible on the left side. photo taken with an iphone --ar 4:5 --v 7

The beauty of Chef John's Shrimp Fra Diavolo Recipe lies in its relatively simple ingredient list, each element thoughtfully contributing to the overall flavor and texture. The combination of fresh shrimp, aromatic herbs, and spicy peppers creates layers of flavor, while the crushed tomatoes provide a rich, tangy base for the sauce. Olive oil and white wine add subtle depth and brightness that lift the whole dish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Extra large shrimp: Using peeled and deveined shrimp with tails on keeps the shrimp juicy and flavorful while offering a beautiful presentation.
Olive oil: A good quality olive oil adds richness and helps create the perfect sautéed texture for the shrimp and aromatics.
Red pepper flakes: These bring the signature heat to the fra diavolo without overwhelming the other flavors.
Aleppo pepper flakes: A milder, fruity alternative that adds complexity and depth to the spiciness.
Yellow onion: Sliced thinly, it provides a sweet base that mellows the acidity of the tomatoes.
Garlic: Minced fresh garlic brings essential aromatic flavor that complements the shrimp and sauce perfectly.
Dried oregano: This herb infuses the sauce with an earthy undertone reminiscent of classic Italian cooking.
White wine: Adding white wine lifts the sauce with brightness and subtle acidity, balancing the heat and tomatoes.
Canned crushed tomatoes: San Marzano or similar quality tomatoes add a natural sweetness and vibrant color to the sauce.
Fresh parsley and basil: These fresh herbs added at the end brighten the dish and bring a lovely herbal freshness.

Directions

Step 1: First, toss the shrimp with the olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl. Make sure each shrimp is evenly coated in the spicy oil blend — this is what gives the shrimp their wonderful kick.

Step 2: Heat a large skillet on high until very hot. Lay the shrimp in a single layer and cook undisturbed for about 2 minutes until nicely browned on the bottoms. Flip them over and cook for another minute until both sides have that lovely sear. Then, remove the shrimp and set them aside in a clean bowl.

Step 3: Lower the heat to medium and add the sliced onions to the skillet with a pinch of salt. Stir and cook the onions until they become translucent and slightly golden, which should take 2 to 4 minutes. This gentle caramelization builds a sweet base flavor.

Step 4: Add the minced garlic and oregano to the onions, stirring constantly for about 15 to 30 seconds until fragrant. Quickly pour in the white wine and bring it to a boil, scraping up any browned bits stuck to the bottom of the pan to add even more depth.

Step 5: Pour in the crushed tomatoes and reduce the heat to medium-low. Let the sauce simmer gently for 10 to 15 minutes so it thickens and the flavors meld together beautifully.

Step 6: Return the shrimp to the skillet, including any juices from the bowl, and cook just until the shrimp are reheated through, about 2 to 4 minutes. Stir in the chopped parsley and sliced basil, then season the sauce to taste, adding more salt, red pepper flakes, and Aleppo pepper flakes if you want a bolder heat.

Servings and Timing

This recipe comfortably serves 4 hungry people, making it a great option for dinners with family or friends. The prep time is quick — about 15 minutes — mostly spent peeling and prepping shrimp and slicing the vegetables. Cooking takes about 20 minutes, which includes searing the shrimp and simmering the sauce to perfection. Overall, you’re looking at about 35 minutes from start to finish, which means you can enjoy a restaurant-worthy meal without spending hours in the kitchen. There’s no need for resting or cooling time — it’s best served right away for that fresh, vibrant taste and texture.

How to Serve This Chef John's Shrimp Fra Diavolo Recipe

The image shows a black pan filled with cooked shrimp in a thick red tomato sauce mixed with sliced onions. The shrimp are plump and orange, evenly spread throughout the sauce, which has a rich, slightly chunky texture. Small green herb leaves are sprinkled on top for color contrast. There is a metal spoon with a wooden handle resting in the pan, partly submerged in the sauce. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love pairing this shrimp fra diavolo with simple pasta like linguine or spaghetti, letting the spicy, saucy shrimp shine as the star of the dish. If you want something a little different, a side of buttered rice or creamy polenta also works beautifully to soak up every last bit of that fiery tomato sauce. When I’m serving guests, a chunk of crusty garlic bread on the side is a must-have for dipping and savoring the sauce.

For plating, I suggest twirling the pasta into neat nests and ladling a generous spoonful of shrimp and sauce on top, finishing with a sprinkle of fresh basil and parsley for color. A drizzle of good olive oil and maybe a light grating of Parmesan can add a lovely finishing touch. Serving this dish hot is essential because the shrimp taste best tender and succulent, while the sauce is at its full aromatic peak.

When it comes to drinks, I’m partial to a crisp white wine like Pinot Grigio or Sauvignon Blanc to cut through the richness and complement the acidity of the tomatoes. If you prefer cocktails, a light gin and tonic or even sparkling water with lemon are refreshing choices that harmonize well. This dish shines at both casual weeknight dinners and lively gatherings, perfect for showing off your cooking without too much fuss.

Variations

I’ve found that this recipe is wonderfully flexible if you want to try some tweaks. For example, substituting the shrimp with scallops or firm white fish works well and still gives you that ocean-fresh flavor. If you prefer less heat, you can dial back the red pepper flakes or leave out the Aleppo pepper. Alternatively, for an extra fiery version, feel free to add a pinch of cayenne pepper or some fresh chopped chili.

If you’re looking to make this dish gluten-free, you’re in luck — the recipe itself is naturally gluten-free, so just be sure your side pasta or bread alternatives suit your needs. For a vegan spin, you could swap shrimp for hearty mushrooms like king oyster or king trumpet, which have a meaty texture and soak up the spicy tomato sauce beautifully. Although the original calls for dried oregano, fresh oregano gives a brighter, more herbaceous flavor if you have it on hand.

In terms of cooking techniques, I sometimes finish the shrimp briefly under the broiler to get a slight char, which adds a smoky nuance. Or, if I’m pressed for time, I’ll make the sauce ahead of time and quickly sauté the shrimp just before serving, so the shrimp stay tender and the sauce is piping hot.

Storage and Reheating

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator, where the shrimp fra diavolo keeps well for up to 2 days. Be sure to cool it to room temperature before sealing to prevent condensation and sogginess. Using glass containers is ideal since they don’t absorb odors and reheat evenly, but any BPA-free plastic container works fine too.

Freezing

While I generally recommend enjoying Chef John's Shrimp Fra Diavolo Recipe fresh, you can freeze it if necessary. To do so, let the dish cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. The shrimp and sauce can be frozen for up to 1 month without losing too much quality, though the texture of the shrimp may soften slightly upon thawing. For best results, freeze the sauce separately if you plan to freeze for longer periods.

Reheating

The best way to reheat this dish is gently on the stovetop over low heat, stirring occasionally to prevent the shrimp from becoming rubbery and to maintain the sauce’s consistency. Avoid microwaving if possible, as it can create uneven heating and toughen the shrimp. If reheating from frozen, thaw overnight in the fridge first, then warm slowly with a splash of water or white wine to refresh the sauce’s texture and flavor.

FAQs

Can I use frozen shrimp for Chef John's Shrimp Fra Diavolo Recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to get that perfect sear and avoid excess water diluting the sauce.

Is this dish very spicy?

The spice level is moderate and can be easily adjusted by controlling the amount of red pepper flakes and Aleppo pepper. I recommend starting with less if you’re sensitive, then adding more to taste at the end.

What kind of pasta pairs best with this sauce?

I love it with linguine, spaghetti, or even bucatini—the long, thin pasta shapes carry the sauce beautifully, making every bite a great combination of shrimp, sauce, and noodles.

Can I make this recipe ahead of time?

You can prepare the sauce up to a day in advance and gently reheat it before finishing with freshly cooked shrimp. This helps you save time on busy days while maintaining fresh shrimp texture.

Is it necessary to leave the shrimp tails on?

Not at all. Leaving tails on adds a nice presentation and a bit more flavor, but feel free to remove them if you prefer easier eating.

Conclusion

I can’t recommend Chef John's Shrimp Fra Diavolo Recipe enough if you want a dish that’s both exciting and approachable. It’s the kind of recipe that feels luxurious but comes together quickly, with fresh shrimp, bold spice, and a savory tomato sauce that’s impossible not to savor. I hope you give it a try and fall in love with it just like I have — it truly turns any meal into a little celebration of flavor.