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. The dish takes its name from the Venetian word “busara,” which refers to a large pan used to cook seafood over an open flame. The combination of shrimp, cherry tomatoes, garlic, and herbs creates a delicious sauce that will transport you straight to the sunny shores of the Mediterranean coast. Be sure to have some great bread on hand for dipping into the sauce.
- 5 tablespoons olive oil, divided
- 1/2 cup panko breadcrumbs
- 5 tablespoons finely chopped parsley, divided
- 2 teaspoons kosher salt, divided
- 1 pound large shrimp, (10-12 per pound) peeled and deveined
- 4 large garlic cloves, thinly sliced
- 1 medium shallot, finely chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 14-ounce can cherry tomatoes with sauce
In a 12-inch non-stick skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add in the panko breadcrumbs and 1/2 teaspoon salt, cooking, stirring often, until the breadcrumbs are golden brown, about 4-5 minutes. Transfer to a small bowl, adding in 2 tablespoons of chopped parsley, stirring to combine. Set aside.
Place the peeled and deveined shrimp onto paper towels, patting to dry the shrimp. Season with 1/2 teaspoon salt.
In the same skillet over medium-high heat, add 2 tablespoons olive oil, heating until shimmering. Carefully place the shrimp into the pan in a single layer, cooking on this side for 4-5 minutes until the cooked side is well browned. Do not cook on the second side at this point. Remove the shrimp from the pan placing onto a plate. The shrimp is not fully cooked at this point and will finish cooking in the sauce.
In the same skillet over medium-high heat, add the remaining tablespoon of olive oil. Add the garlic, shallots, and red pepper flakes, stirring and cooking for 30 seconds. Add in the white wine, cooking and stirring until the wine is nearly evaporated, about 3-4 minutes. Add the cherry tomatoes and the juices from the can along with the remaining chopped parsley, and remaining 1 teaspoon salt, cooking until the mixture is slightly thickened, about 5-6 minutes. Some of the cherry tomatoes may burst as you are stirring, which will add to the flavor of the sauce. Add the shrimp, and any collected juices, to the sauce to cook through, cooking for about 1-2 minutes. Transfer the shrimp and sauce to a large serving platter, sprinkling with the toasted breadcrumbs.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Large Raw Shrimp, 10-12 per pound
- Canned Italian Cherry Tomatoes, 400-grams or 14-ounces
- Red Pepper Flakes
- Dry White Wine
- Carfagna’s Focaccia Bread