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Seafood · Puglia

Gamberi al Guazzetto – Italian Shrimp in Tomato Sauce

Gamberi al Guazzetto is a beloved dish of Italy's Adriatic and southern coastlines, where fishermen would braise the day's catch in a light, fragrant tomato broth right on the boat. The word 'guazzetto' comes from 'guazzo' — a shallow pool of flavourful sauce — and that is exactly what you get: plump, sweet shrimp bathing in a winey, garlicky tomato sugo. It takes just 25 minutes and demands a thick slice of crusty bread to finish the pan.

10Prep (min)
15Cook (min)
25Total (min)
4Serves
EasyDifficulty
Gamberi al Guazzetto – Italian Shrimp in Tomato Sauce

Ingredients

  • 800 g (1.75 lb) large raw shrimp, shell-on
  • 300 g (10 oz) cherry tomatoes, halved
  • 4 garlic cloves, lightly crushed
  • 120 ml (½ cup) dry white wine
  • 4 tablespoons extra-virgin olive oil
  • 1 small fresh chilli (perinçin or Calabrian), sliced — optional
  • A generous handful of fresh flat-leaf parsley, roughly chopped
  • Fine sea salt and freshly ground black pepper
  • Crusty bread, to serve

Method

  1. Rinse the shrimp under cold water and pat dry. If desired, use scissors to snip along the back of the shell and devein, leaving the shells on for maximum flavour.
  2. Heat the olive oil in a large wide skillet or sauté pan over medium-high heat. Add the crushed garlic (and chilli if using) and cook for 1–2 minutes until golden and fragrant. Do not let it burn.
  3. Add the halved cherry tomatoes, season lightly with salt, and cook for 4–5 minutes, pressing them gently with a wooden spoon until they begin to break down and release their juices.
  4. Pour in the white wine and let it bubble vigorously for 1–2 minutes to cook off the alcohol, scraping any caramelised bits from the base of the pan.
  5. Add the shrimp in a single layer. Season with salt and a crack of black pepper. Cook for 2 minutes on the first side until they start turning pink.
  6. Flip the shrimp and cook for a further 1–2 minutes. The shrimp are ready the moment they are pink and opaque all the way through — do not overcook or they will tighten and become rubbery.
  7. Remove from the heat, scatter over the parsley, and drizzle with a final thread of extra-virgin olive oil. Serve immediately, straight from the pan, with plenty of crusty bread to soak up the guazzetto.

Tips from the kitchen

💡 Shell-on shrimp are non-negotiable here: the shells protect the flesh during cooking and release collagen and natural sweetness directly into the sauce. Peel at the table.
💡 Choose the freshest shrimp available — ideally gamberi rossi (red Mediterranean shrimp) or mazzancolle. The quality of the shrimp is everything in a dish this simple.
💡 Do not overcrowd the pan. If your pan is small, cook the shrimp in two batches; overcrowding causes steaming rather than searing and dilutes the sauce.

Frequently asked questions

Can I use frozen shrimp?

Yes, but thaw them completely overnight in the fridge, then pat very thoroughly dry before cooking. Excess water will dilute the guazzetto and prevent the shrimp from browning properly.

What wine should I use for Gamberi al Guazzetto?

Use a dry, unoaked white wine you would happily drink — Verdicchio, Falanghina, Pinot Grigio or a simple Trebbiano all work beautifully. Avoid cheap cooking wine; any harsh acidity will carry straight into the sauce.

Can I serve this with pasta instead of bread?

Absolutely. Toss the shrimp and all of the guazzetto through spaghetti or linguine cooked al dente for a quick pasta al guazzetto di gamberi. Add a small ladle of pasta cooking water to loosen and emulsify the sauce.