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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.
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
Ingredients
-
5
tablespoons extra-virgin olive oil, divided
-
½
cup panko breadcrumbs
Directions
-
01In 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.
Pardon the interruption
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September 17, 2023
Excellent meal for your family or company
This is a great recipe, easy to assemble and make. Great flavors meld together to deliver a wonderful dish. I served this over creamy polenta and everyone was delighted with dinner.
August 25, 2023
Amazing Shrimp
This is so tasty!
March 21, 2023
shrimp
This was excellent and not difficult
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Fantastic! Don't omit the toasted breadcrumbs because they really add a special texture to this wonderful sauce.