Venetian-Style Shrimp in Tomato–White Wine Sauce | Christopher Kimball’s Milk Street

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Milk Street Recipe

Venetian-Style Shrimp in Tomato–White Wine Sauce

35 minutes

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.

4

Servings

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.

35 minutes

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