Shrimp alla Buzara Recipe

Shrimp alla Buzara Recipe

How To Make Shrimp alla Buzara

Shrimp alla buzara is an Italian dish made with shrimp that’s sauteed in a rich tomato sauce. This dish is best served with a piece of crusty bread.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 24largeraw shrimp
  • 8tbspextra-virgin olive oil
  • 3plumpgarlic cloves
  • ½cupshallots,finely chopped
  • 1tspcoarse sea salt or kosher salt
  • 1cupwhite wine
  • 1tbsptomato paste
  • 1cupwater
  • freshly ground black pepper
  • 1tbspbread crumbs
  • 2tbspfresh Italian parsley,chopped


  1. Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp: Slice open the back with a sturdy sharp paring knife, cutting through the shell, and scrape out the vein.

  2. Rinse the shrimp and pat dry. Pour ¼ cup of the olive oil in the sauté pan and set over medium-high heat. Scatter in the garlic, cook until sizzling, then stir in the shallots. When they’re sizzling, stir in salt and ¼ cup of the wine.

  3. Cook, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.

  4. Pour in the rest of the wine, bring to the boil quickly, then add the water and salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while searing the shrimp.

  5. In a wide skillet pour 2 tablespoons of olive oil and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with salt.

  6. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.

  7. With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with sauce. Stir in the coarsely ground pepper, then the tablespoon bread crumbs — use more crumbs if the sauce is thin. Cook for another 2 minutes then turn off the heat.

  8. Drizzle over the remaining 2 tablespoons olive oil — or more to taste — and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top and serve immediately.


  • Calories: 231.16kcal
  • Fat: 18.40g
  • Saturated Fat: 2.59g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 13.21g
  • Polyunsaturated Fat: 2.02g
  • Carbohydrates: 5.68g
  • Fiber: 0.77g
  • Sugar: 1.85g
  • Protein: 4.62g
  • Cholesterol: 35.28mg
  • Sodium: 337.26mg
  • Calcium: 34.45mg
  • Potassium: 152.29mg
  • Iron: 0.71mg
  • Vitamin A: 22.60µg
  • Vitamin C: 3.80mg
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