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Gamberi al guazzetto in a white bowl with cherry tomato broth, shell-on shrimp, parsley, and crusty bread

Gamberi al Guazzetto (Italian Tomato-Braised Shrimp)

Shrimp braised in a quick white wine, garlic, and cherry tomato broth - a weeknight-friendly Italian coastal classic ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 700 g raw shell-on shrimp, medium to large (16/20 count) peeled and deveined if preferred, but shell-on gives better broth
  • 4 tbsp extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 120 ml dry white wine pinot grigio or vermentino
  • 300 g cherry tomatoes, halved or canned datterini, drained
  • 1/4 tsp chili flakes optional, or to taste
  • 1/2 tsp fine sea salt plus more to taste
  • 1/4 tsp black pepper, freshly ground
  • 3 tbsp flat-leaf parsley, roughly chopped about a small handful
  • 1 tbsp extra-virgin olive oil for finishing raw, drizzled at the end

Method
 

  1. If using shell-on shrimp, rinse and pat them dry with paper towels. If using peeled shrimp, pat dry thoroughly so they don't steam in the pan.
  2. Set a wide 12-inch skillet over medium heat. Add 4 tablespoons of olive oil and let it warm for about 30 seconds.
  3. Add the sliced garlic and chili flakes (if using). Cook for 1 to 2 minutes, stirring, until the garlic is pale golden and fragrant. Don't let it brown.
  4. Pour in the white wine and raise the heat to medium-high. Let it bubble and reduce by half, about 3 to 4 minutes. The sharp alcohol smell will mellow.
  5. Add the cherry tomatoes, salt, and black pepper. Stir to coat in the pan juices and cook for 6 to 8 minutes, pressing lightly with the spoon, until the tomatoes have softened and released their juices into the broth.
  6. Add the shrimp in a single layer. Cook for 2 minutes without stirring, then turn each shrimp once. Cook for another 1 to 2 minutes until the shrimp are pink, opaque, and curled into a loose C shape.
  7. Pull the pan off the heat immediately. Scatter the chopped parsley over the shrimp and stir once to combine.
  8. Drizzle with the final tablespoon of raw olive oil. Taste the broth and adjust salt if needed. Serve straight from the pan into shallow bowls.

Notes

Shell-on shrimp give the broth noticeably more flavor; if you peel them before cooking, add a small splash of extra wine to compensate. The broth base (without shrimp) can be made a day ahead and refrigerated.