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Baked Italian Shrimp Recipe

Recipe by Pedro M. A. Neves

This Baked Italian Shrimp Recipe features succulent shrimp tossed with ripe tomatoes, garlic, white wine, and fresh herbs, then baked until tender and fragrant. The dish captures the essence of coastal Italian cooking, where simple, quality ingredients shine with minimal intervention. Serve this elegant yet effortless preparation as a main course over pasta or with crusty bread to soak up the savory sauce.

Ingredients

• 900 g (2 lbs) large shrimp, peeled and deveined
• 400 g (14 oz) canned San Marzano tomatoes, crushed
• 6 cloves garlic, minced
• 120 ml (½ cup) dry white wine
• 60 ml (¼ cup) extra virgin olive oil
• 30 g (1 oz) fresh Italian parsley, chopped
• 15 g (½ oz) fresh basil, chopped
• 5 ml (1 tsp) dried oregano
• ½ tsp red pepper flakes
• 2.5 ml (½ tsp) sea salt
• 1.25 ml (¼ tsp) black pepper
• 30 g (1 oz) panko breadcrumbs
• 30 g (1 oz) Parmigiano-Reggiano cheese, grated
• Zest of 1 lemon

Instructions

1. Preheat the oven to 200°C (400°F). Pat the shrimp dry with paper towels to remove excess moisture, which ensures better browning and sauce absorption.

2. Pour 45 ml (3 tablespoons) of the olive oil into a large baking dish or cast-iron skillet. Distribute the minced garlic evenly across the oiled surface.

3. Arrange the prepared shrimp in a single layer over the garlic, seasoning lightly with salt and black pepper.

4. Pour the crushed tomatoes and white wine over the shrimp. Sprinkle the dried oregano and red pepper flakes across the surface.

5. In a small bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, lemon zest, and remaining 15 ml (1 tablespoon) of olive oil with a fork until the mixture resembles wet sand.

6. Distribute the breadcrumb mixture evenly over the top of the shrimp and sauce, creating a light, textured topping.

7. Transfer the baking dish to the preheated oven and bake uncovered for 18-22 minutes, until the shrimp are opaque throughout and the topping is golden brown.

8. Remove from the oven and let rest for 2 minutes. Garnish with fresh chopped parsley and basil just before serving.

Substitutions

• For a dairy-free version, omit the Parmigiano-Reggiano and increase the panko breadcrumbs to 45 g (1.5 oz)
• Substitute the white wine with 120 ml (½ cup) low-sodium seafood or vegetable broth
• Replace fresh basil with 7.5 ml (1.5 tsp) fresh thyme if basil is unavailable
• Use gluten-free panko breadcrumbs for a gluten-free adaptation

Tips

• Avoid overcooking the shrimp—they continue to cook slightly after removal from the oven. Shrimp are done when they turn opaque and curl slightly, typically 18-20 minutes depending on their size
• Pat the shrimp completely dry before arranging them; moisture prevents proper browning and can dilute the sauce
• For deeper flavor, prepare the tomato and wine mixture in a skillet over medium heat for 5 minutes before adding shrimp and transferring to the oven

This preparation reflects the Italian coastal tradition of cooking shrimp simply with regional tomatoes and wine, particularly in regions like Sicily and the Amalfi Coast where such baked seafood preparations are standard fare. The technique of baking shrimp in sauce—known as gamberi al forno—honors the principle of letting quality ingredients speak for themselves without elaborate techniques.

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