Gamberetti All’aglio Recipe

Prepare and toast bread

Preheat oven to 425°F (220°C) or set broiler. Arrange the sliced ciabatta on a baking sheet. Brush each slice lightly with 2 tablespoons extra-virgin olive oil. Toast in the oven for 5–7 minutes, or under the broiler 1–2 minutes per side, until golden and crisp. Watch closely to avoid burning.

Remove toasted bread from the oven. While still hot, rub the top of each slice lightly with the cut side of the halved garlic clove to infuse a subtle garlic flavor. If using, spread 1 teaspoon softened butter over the hot toasts for richness. Keep warm.

Prepare prawns

Pat the prawns dry with paper towels. Season both sides with about 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If using whole prawns with shells, you can leave tails on for presentation; if shelled, ensure they are dry.

Sear prawns

Heat a large skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add the prawns in a single layer (work in two batches if pan is crowded). Sear 1–2 minutes per side until pink and opaque with a slight golden crust. Transfer seared prawns to a plate and set aside.

Build sauce

Reduce heat to medium. In the same skillet, add the remaining 1 tablespoon olive oil. Add the 4 minced garlic cloves and 1 teaspoon red pepper flakes. Sauté 30–45 seconds until fragrant (do not brown). Carefully pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, 3–4 minutes.

Stir in 2 tablespoons fresh lemon juice and 1 tablespoon chopped parsley (reserve remaining parsley for garnish). Add the seared prawns back into the skillet, tossing to coat in the sauce. Let prawns warm through in the simmering sauce for 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

Turn off heat and finish the sauce by swirling in the remaining 1 tablespoon butter for shine and silkiness. Sprinkle the optional sliced basil and remaining chopped parsley over the prawns, and give a final gentle toss.

Place 1 toasted bruschetta slice on each starter plate. Spoon 3–4 prawns (depending on size) with a generous ladle of the garlic–wine sauce over each slice so the toast soaks some sauce but remains structurally intact.

Garnish with extra chopped parsley, a light grind of black pepper, and serve with lemon wedges on the side for squeezing. Serve immediately while prawns and toast are hot.