Shrimp Giuseppe Recipe

Prepare shrimp

Peel and devein the jumbo shrimp if needed, leaving tails on or off per preference. Pat the shrimp very dry with paper towels. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl, beat the 2 eggs until smooth. In a third bowl, combine Italian breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper; mix well.

Coat shrimp

Dredge each shrimp first in flour (shake off excess), then dip into beaten egg, then press into breadcrumb mixture until evenly coated. Place coated shrimp on a wire rack or tray while you heat the pan.

Pan-fry shrimp

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 1 tbs unsalted butter. When the butter has melted and oil shimmers, add shrimp in a single layer without crowding (cook in batches if necessary). Fry 1.5–2 minutes per side until golden brown and just cooked through (internal temperature ~120–125°F for shrimp that will finish briefly in sauce). Transfer shrimp to a plate lined with a paper towel or keep warm on a rack.

Finish shrimp

If any residual oil remains, pour off to leave about 1 tbs in skillet for the sauce step, or wipe skillet clean if you prefer to make sauce fresh in a separate pan. Reserve fried shrimp while you prepare Giuseppe sauce.

Sweat aromatics

In a medium sauté pan over medium heat, add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. When butter is melted, add the finely diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Deglaze and build sauce

Pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes. Stir in the tomato paste and cook 1 minute to deepen flavor.

Simmer sauce

Add the 14 oz crushed tomatoes, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (optional). Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 8–10 minutes to meld flavors and slightly thicken.

Finish sauce

If you prefer a richer, creamier Giuseppe sauce, stir in 2 tbs heavy cream off heat or with heat very low and simmer 1 minute. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with salt and pepper.

Combine shrimp and sauce

Add the fried shrimp to the sauce in the pan and gently toss to coat, cooking together 1–2 minutes so shrimp finish cooking and absorb sauce flavor. If the shrimp were fully cooked in pan-frying, just warm through to avoid overcooking. Spoon any accumulated juices from the shrimp plate into the sauce for extra flavor.

Transfer shrimp Giuseppe to a warm serving platter or plates. Sprinkle with torn fresh basil leaves and additional grated Parmesan to taste. Serve immediately with lemon wedges on the side for squeezing, and with pasta, crusty bread, or a simple salad if desired.