Gamberi alla busara

Method

1. 1 Keep the shrimp shells and heads intact; the shells are the source of flavor for the entire busara sauce.
2. 2 Sauté sliced garlic and dried chilies in olive oil for 90 seconds, then add shrimp and sear for 2 minutes on each side.
3. 3 Pour in the white wine and simmer for 3 minutes until the alcohol evaporates.
4. 4 Add the canned tomatoes and simmer for 8 minutes; do not simmer for longer as the shrimp will become tough.
5. 5 Sprinkle breadcrumbs into the sauce and toss the pan so the crumbs absorb the sauce, forming a thick mixture that coats the shrimp shells.
6. 6 Sprinkle with parsley and pepper, then eat with your hands and bread to scrape up all the sauce.

With an appliance

• Air fryer 35 min

  Replace step 2: spray olive oil on whole shrimp and fry at 200 degrees for 6 minutes, flipping at the 3rd minute; steps 4-5 still involve simmering the shrimp in tomatoes and tossing with breadcrumbs in the pan.