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Venetian-Style Shrimp in Tomato–White Wine Sauce
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.
tablespoons extra-virgin olive oil, divided
cup panko breadcrumbs
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