Chef John’s Shrimp Fra Diavolo: A Fiery Seafood Delight

Shrimp Fra Diavolo, meaning “Brother Devil” in Italian, is a classic seafood pasta dish known for its vibrant flavors and spicy kick. Chef John, the beloved culinary personality from Food Wishes, offers a fantastic rendition of this dish that’s both approachable and incredibly delicious. This recipe perfectly balances the sweetness of shrimp with the savory depth of tomatoes and the fiery heat of chili flakes. It’s a crowd-pleaser that’s relatively quick to prepare, making it ideal for weeknight dinners or special occasions. This comprehensive guide will walk you through Chef John’s Shrimp Fra Diavolo recipe step-by-step, providing tips and tricks to ensure a perfect outcome every time. Get ready to unleash your inner “Brother Devil” in the kitchen!

What Makes Chef John’s Fra Diavolo Special?

Chef John’s version stands out for a few key reasons:

* **Emphasis on Fresh Ingredients:** While canned tomatoes are acceptable, Chef John often encourages using fresh, ripe tomatoes when in season. This significantly elevates the flavor of the sauce.
* **Balanced Heat:** He carefully calibrates the amount of chili flakes to achieve a pleasant spiciness without being overwhelmingly hot. You can, of course, adjust it to your own preference.
* **Deglazing with Wine:** The use of white wine to deglaze the pan adds a layer of complexity and acidity that complements the other ingredients beautifully.
* **Shrimp Cooking Technique:** Chef John’s method ensures the shrimp are perfectly cooked – tender and juicy, not rubbery.
* **Simple Yet Flavorful:** Despite its complex flavors, the recipe itself is relatively straightforward, making it accessible to home cooks of all skill levels.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Shrimp:** 1 pound, peeled and deveined (size 16/20 or 21/25 are ideal). Pat the shrimp dry with paper towels for better browning.
* **Pasta:** 1 pound of linguine or spaghetti. Other pasta shapes like fettuccine or bucatini also work well.
* **Canned Crushed Tomatoes:** 28 ounces (or equivalent amount of fresh tomatoes, peeled, seeded, and crushed).
* **Garlic:** 4-6 cloves, minced. Don’t be shy with the garlic!
* **Olive Oil:** ¼ cup, plus more for drizzling.
* **Dry White Wine:** ½ cup (such as Pinot Grigio or Sauvignon Blanc).
* **Red Pepper Flakes:** ½ – 1 teaspoon, or more to taste. Start with less and add more as needed.
* **Fresh Parsley:** ¼ cup, chopped, for garnish.
* **Fresh Basil:** ¼ cup, chopped, for garnish (optional, but highly recommended).
* **Butter:** 2 tablespoons. This adds richness and helps emulsify the sauce.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Optional:** Shrimp shells for making shrimp stock (adds depth of flavor to the sauce).

Step-by-Step Instructions: Chef John’s Shrimp Fra Diavolo

Follow these detailed steps to create a restaurant-quality Shrimp Fra Diavolo at home:

**Step 1: Prepare the Shrimp**

1. **Peel and Devein:** If your shrimp aren’t already peeled and deveined, do so now. Rinse them thoroughly under cold water.
2. **Dry the Shrimp:** Pat the shrimp dry with paper towels. This is crucial for achieving a good sear when cooking. Excess moisture will cause the shrimp to steam instead of brown.
3. **Season:** Lightly season the shrimp with salt and pepper. Be careful not to over-salt, as the sauce will also be seasoned.

**Step 2: Cook the Pasta**

1. **Bring Water to a Boil:** Fill a large pot with salted water (the water should taste like the sea). Bring it to a rolling boil.
2. **Cook Pasta Al Dente:** Add the pasta to the boiling water and cook according to package directions, usually around 8-10 minutes, or until al dente (firm to the bite). Remember to reserve about 1 cup of pasta water before draining. The starchy pasta water will help thicken the sauce and bind it to the pasta.
3. **Drain and Set Aside:** Drain the pasta well and set it aside. Toss it with a little olive oil to prevent sticking.

**Step 3: Make the Fra Diavolo Sauce**

1. **Sauté Garlic:** In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. **Add Red Pepper Flakes:** Add the red pepper flakes to the skillet and cook for another 30 seconds. This will help release their flavor and infuse the oil with heat. Adjust the amount of red pepper flakes according to your spice preference.
3. **Deglaze with Wine:** Pour in the dry white wine and scrape up any browned bits from the bottom of the pan (this is called deglazing). Let the wine reduce slightly, about 2-3 minutes, allowing the alcohol to evaporate.
4. **Add Tomatoes:** Pour in the crushed tomatoes (or add your prepared fresh tomatoes). Stir to combine.
5. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low and cook for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking. The longer the sauce simmers, the more the flavors will meld together.
6. **Optional: Shrimp Stock Enhancement:** If you have shrimp shells, you can make a quick shrimp stock to add depth of flavor. Simply simmer the shells in a few cups of water for about 15-20 minutes, then strain and add the stock to the sauce. Alternatively, you can use store-bought seafood stock or clam juice.
7. **Season the Sauce:** Season the sauce with salt and pepper to taste. Remember to start with a small amount and adjust as needed.

**Step 4: Cook the Shrimp**

1. **Increase Heat:** Increase the heat under the sauce to medium-high.
2. **Add Shrimp:** Add the shrimp to the sauce in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the shrimp to steam instead of sear.
3. **Cook Shrimp:** Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery. They should be cooked through but still tender.

**Step 5: Combine and Finish**

1. **Add Butter:** Stir in the butter until it melts and emulsifies into the sauce, creating a richer and smoother texture.
2. **Add Pasta:** Add the cooked pasta to the sauce and toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up and help it cling to the pasta.
3. **Incorporate Herbs:** Stir in most of the chopped fresh parsley and basil (reserve some for garnish).
4. **Adjust Seasoning:** Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your preference.

**Step 6: Serve**

1. **Plate:** Divide the Shrimp Fra Diavolo among plates.
2. **Garnish:** Garnish with the remaining fresh parsley and basil.
3. **Serve Immediately:** Serve immediately and enjoy! A drizzle of extra virgin olive oil over the top is a nice finishing touch.

Tips and Tricks for the Perfect Shrimp Fra Diavolo

* **Use High-Quality Ingredients:** The better the ingredients, the better the final dish will be. Use fresh, ripe tomatoes when available, and opt for good-quality olive oil and white wine.
* **Don’t Overcook the Shrimp:** This is the most common mistake. Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque.
* **Adjust the Heat:** The spice level of Fra Diavolo is a matter of personal preference. Start with less red pepper flakes and add more as needed. You can also use a pinch of cayenne pepper for an extra kick.
* **Simmer the Sauce:** Simmering the sauce for at least 15-20 minutes allows the flavors to meld together and deepen. For an even richer flavor, simmer the sauce for up to an hour.
* **Use Pasta Water:** Don’t discard the pasta water! It’s a valuable tool for thickening the sauce and helping it cling to the pasta. The starch in the water helps create a creamy, emulsified sauce.
* **Deglaze Properly:** Deglazing the pan with wine is essential for adding depth of flavor. Make sure to scrape up all the browned bits from the bottom of the pan.
* **Fresh Herbs Are Key:** Fresh parsley and basil add brightness and freshness to the dish. Don’t skimp on the herbs!
* **Make It Ahead:** The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the shrimp and pasta.
* **Serving Suggestions:** Serve Shrimp Fra Diavolo with a side of crusty bread for soaking up the delicious sauce. A simple green salad also makes a great accompaniment.
* **Variations:** Feel free to experiment with different variations of this dish. You can add other seafood, such as mussels, clams, or calamari. You can also add vegetables, such as bell peppers, onions, or mushrooms.

Possible Variations

* **Seafood Medley Fra Diavolo:** Add mussels, clams, or calamari along with the shrimp for a more complex seafood experience.
* **Vegetable Fra Diavolo:** Sauté some bell peppers, onions, and mushrooms with the garlic for added flavor and texture.
* **Spicy Sausage Fra Diavolo:** Add some Italian sausage (sweet or hot) to the sauce for a heartier dish. Brown the sausage before adding the garlic.
* **Creamy Fra Diavolo:** Stir in a splash of heavy cream or mascarpone cheese at the end for a richer, creamier sauce. This will tame the heat slightly.
* **Fra Diavolo Pizza:** Use the Fra Diavolo sauce as a base for pizza, topping it with shrimp, mozzarella cheese, and a sprinkle of red pepper flakes.

Frequently Asked Questions (FAQ)

* **Can I use frozen shrimp?**
* Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture.
* **Can I use canned diced tomatoes instead of crushed tomatoes?**
* Yes, you can use canned diced tomatoes. However, the sauce will have a chunkier texture. If you prefer a smoother sauce, you can pulse the diced tomatoes in a food processor before adding them to the skillet.
* **What if I don’t have white wine?**
* If you don’t have white wine, you can substitute it with chicken broth or vegetable broth. You can also add a splash of lemon juice or white vinegar to mimic the acidity of the wine.
* **How do I store leftovers?**
* Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
* **Can I freeze Shrimp Fra Diavolo?**
* While you can freeze Shrimp Fra Diavolo, the texture of the pasta and shrimp may change slightly upon thawing. It’s best to consume it fresh for the best quality. If you do freeze it, thaw it completely before reheating.
* **How can I make this dish less spicy?**
* Reduce the amount of red pepper flakes you use. You can also remove the seeds from the red pepper flakes, as that’s where most of the heat is concentrated. A dollop of sour cream or yogurt can also help to cool down the dish.

Conclusion: Embrace the Brother Devil!

Chef John’s Shrimp Fra Diavolo is a delightful and flavorful dish that’s sure to impress. With its perfect balance of sweet, savory, and spicy, it’s a culinary experience that’s both satisfying and memorable. By following these detailed instructions and tips, you can easily create this restaurant-quality meal in your own kitchen. So, gather your ingredients, unleash your inner “Brother Devil,” and get ready to enjoy a truly exceptional seafood pasta dish! Buon Appetito!