Entree: Italy – Friuli-Venezia Giulia – Gamberi alla Busara (shrimp in Busara sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1.5 lb (680 g) large shrimp, peeled with tails on, deveined
- 3 tbsp (45 ml) olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) canned crushed tomatoes or fresh peeled chopped tomatoes
- 1/2 tsp (1 g) red pepper flakes or to taste
- 2 tbsp (30 g) tomato paste (optional for deeper color)
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped
- 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a sauté pan over medium heat, sweat the onion until translucent, then add garlic and red pepper flakes and cook until aromatic.
2. Add tomato paste if using, stir briefly, then pour in wine and reduce by half; add crushed tomatoes, season with salt and pepper, and simmer for 8–10 minutes to meld flavors.
3. Add the shrimp to the sauce and cook gently 3–5 minutes until pink and just cooked through; finish with chopped parsley and a squeeze of lemon.
4. Serve immediately over polenta, with crusty bread, or with a side of plain boiled potatoes.