Gamberoni Alla Diavola Recipe

Prepare prawns

Rinse the king prawns under cold water and pat dry with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave tails on for presentation.

Season the prawns lightly on both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Add prawns in a single layer and sear 1–2 minutes per side until they turn pink and opaque with a slight char. Remove prawns from the pan and set aside on a plate. They will finish cooking in the sauce.

In the same skillet, reduce heat to medium and add 1 tbs extra-virgin olive oil. If the pan is dry, add the oil to prevent burning.

Peel and thinly slice the 3 garlic cloves. Finely chop the 1/2 shallot and (if using) the 1/2 fresh red chili.

Add sliced garlic and chopped shallot to the skillet. Sauté for 1–2 minutes until softened and fragrant, stirring so the garlic does not brown.

Stir in 1 tsp crushed red pepper flakes and the chopped fresh chili (if using). Cook for 30 seconds to bloom the spice.

Pour in 50 ml dry white wine to deglaze the pan, scraping up any browned bits from searing the prawns. Let the wine reduce for about 1–2 minutes until slightly evaporated.

Add 200 ml canned crushed tomatoes and 1 tsp tomato paste, stirring to combine. Bring sauce to a gentle simmer.

Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar (optional). Lower the heat and simmer uncovered for 6–8 minutes, stirring occasionally, until the sauce thickens slightly.

Stir in 1 tbs fresh lemon juice and 2 tbs chopped flat-leaf parsley. Taste and adjust seasoning if needed.

Return the seared prawns to the skillet, nestling them into the sauce. Simmer for 1–2 minutes more until prawns are fully cooked through and have absorbed some sauce flavor. Do not overcook.

Warm 4 slices of crusty bread or grilled ciabatta and drizzle with 1 tsp extra-virgin olive oil.

Spoon the prawns and spicy tomato sauce into a shallow serving dish. Scatter extra chopped parsley if desired and serve with lemon wedges on the side for squeezing.

Serve immediately while hot, with the bread to mop up the sauce.