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Venetian-Style Shrimp in Tomato–White Wine Sauce

Venetian-Style Shrimp in Tomato–White Wine Sauce

Whole shell-on prawns, doused in a garlicky white-wine-spiked tomato sauce.

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

From the coast of Veneto, Italy, gamberi alla busara is a dish of whole shell-on prawns in a garlicky tomato sauce spiked with white wine. For this weeknight version, we use shelled shrimp, but we prefer them extra-large (21 to 25 shrimp per pound) so the dish has heft and substance. Some recipes for gamberi alla busara include breadcrumbs that thicken the sauce. We, however, prefer to toast some panko breadcrumbs and sprinkle them on top to add crisp texture. Serve with warm crusty bread for dipping into the sauce.

Tip

Don’t brown both sides of the shrimp or they will be rubbery and overdone in the finished dish. We sear only one side to develop flavor from caramelization, not to fully cook the shrimp. They will finish cooking in the sauce at the end.

Ingredients
  • 5

    tablespoons extra-virgin olive oil, divided

  • ½

    cup panko breadcrumbs

  • 8

    tablespoons finely chopped fresh flat-leaf parsley, divided

  • Kosher salt and ground black pepper

  • 1½

    pounds extra-large tail-on (21/25 per pound) shrimp, peeled and deveined, patted dry

  • 6

    medium garlic cloves, thinly sliced

  • 1

    medium shallot, finely chopped

  • ½

    teaspoon red pepper flakes

  • ½

    cup dry white wine

  • 28

    ounce can whole peeled tomatoes, crushed by hand

Step 1

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the panko and cook, stirring often, until golden brown, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons of parsley and ¼ teaspoon each salt and black pepper; set aside.

Step 2

In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate.

Repeat with another 1 tablespoon oil and the remaining shrimp; set the shrimp aside.

Step 3

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the garlic, shallot and pepper flakes, then cook, stirring constantly, until the garlic is light golden brown, about 30 seconds.

Add the wine and cook, stirring, until the liquid has almost evaporated, 30 to 60 seconds. Add the tomatoes with juices and ¼ teaspoon salt. Cook, stirring occasionally, until the mixture is slightly thickened, 6 to 7 minutes.

Step 4

Add the shrimp and accumulated juices to the pan, along with the remaining 6 tablespoons parsley. Cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes. Transfer to a serving dish and sprinkle with the toasted breadcrumbs.

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