Italian cuisine · Fish & Seafood

Gamberi in Guazzetto

Prawns in a light tomato-white wine sauce with garlic and chili, served with toasted white bread.

Ingredients · for 4 servings

• 16 large prawns
• 300 g cherry tomatoes
• 150 ml dry white wine
• 4 garlic cloves
• 1 red chili pepper
• 1 bunch flat-leaf parsley
• 8 slices white bread
• 7 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the prawns, leaving the tail fan on, remove the vein with a sharp knife and pat dry; halve the cherry tomatoes.
2. Slice the garlic thinly, deseed and finely chop the chili, and roughly chop the parsley.
3. Heat 4 tbsp olive oil in a wide pan, let garlic and chili release their aroma for 1 min without letting the garlic brown, then add the tomatoes and let them collapse over medium heat for 4-5 min.
4. Deglaze with the white wine and reduce uncovered for 5-6 min, until the sauce is slightly syrupy and only thinly coats the bottom of the pan.
5. Add the prawns, season with salt and pepper and cook for 3-4 min over medium heat, until they turn pink and are just set in the center; turn once and stir in half of the parsley.
6. Brush the bread slices with the remaining olive oil, toast in a pan on both sides for 2 min until golden brown, and serve immediately with the prawns and plenty of sauce.