Gamberoni Recipe

Prep shrimp

Rinse the shrimp under cold water and pat dry thoroughly with paper towels. If not already done, remove the shell but leave tails on for presentation; devein if necessary. Season both sides of the shrimp with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper.

Sear shrimp

Heat 2 tablespoons extra-virgin olive oil in a large heavy skillet over medium-high heat until shimmering. Add the shrimp in a single layer without crowding; you may need to cook in two batches. Sear shrimp 1.5–2 minutes per side until pink and just opaque (do not overcook). Transfer cooked shrimp to a warm plate and tent with foil.

Sweat garlic

Lower the heat to medium. In the same skillet, add 1 tablespoon olive oil and 3 tablespoons unsalted butter. When the butter is melted and foaming, add the minced garlic and cook 30–45 seconds, stirring continuously, until fragrant but not browned.

Deglaze

Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce for 1–2 minutes until slightly syrupy.

Finish sauce

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue cooking 30–45 seconds. Turn off the heat and stir in 3 tablespoons chopped flat-leaf parsley and, if desired, an additional 1 tablespoon butter for sheen.

Combine shrimp and sauce

Return the seared shrimp and any accumulated juices to the skillet. Toss gently to coat the shrimp in the sauce and warm through for 30–60 seconds over low heat. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.

Transfer the gamberoni to a warmed serving plate or shallow bowl. Spoon any remaining sauce over the shrimp. Garnish with extra chopped parsley and lemon wedges. Serve immediately with crusty bread for dipping in the garlic‑lemon sauce.