Italian-Style Shrimp Pan

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the shrimp: twist off the head, then gently peel away the shell. Slit along the back and carefully remove the dark vein (intestinal tract). Repeat for all shrimp.
   ≈0:00
2. 2
   Place the shrimp heads and shells in a pan and pour in the olive oil. Heat over medium heat, allowing the shells to lightly toast until they begin to turn red (do not let them burn). Use a wooden spoon to gently crush the heads, pressing out the juices into the oil to extract all the aromatic flavors.
   ≈0:56
3. 3
   While the shells roast, prepare the vegetables: halve the cherry tomatoes; halve and slice the onion into thin strips; cut the bell pepper into thick rings; slice the garlic into thicker pieces so they remain intact when cooked.
   ≈1:47
4. 4
   Strain the shrimp heads and shells carefully using a skimmer, pouring the aromatic oil into a separate container.
   ≈2:47
5. 5
   Return the flavored oil to the pan. Add the peeled shrimp, cherry tomatoes, onion strips, garlic slices, bell pepper, thyme sprigs, and rosemary sprigs (keep whole, no need to chop finely). Add about four stems of flat-leaf parsley, roughly torn.
   ≈3:24
6. 6
   Season generously with salt and black pepper. Stir gently to combine.
   ≈3:51
7. 7
   Drizzle with additional olive oil (about 1 tablespoon). Cover with a lid. Heat over medium and let the shrimp and vegetables steam gently together. The trapped steam will create a light broth in the pan.
   ≈4:04
8. 8
   After a few minutes, carefully lift the lid and check: the shrimp should be pink and cooked through, and the tomatoes should be tender. Give the pan a gentle shake to distribute everything evenly.
   ≈4:39
9. 9
   Place the entire pan on a wooden board or trivet and bring directly to the table. Use bread to soak up the aromatic oil and broth at the bottom of the pan.
   ≈5:00