Shrimp Oreganata (Italian Christmas Eve Recipe – Feast of the Seven Fishes)
This is my favorite dish to serve for the Feast of the Seven Fishes on Italian Christmas Eve — a buttery, lemony, extra-crunchy Shrimp Oreganata that always disappears fast. It’s simple, beautiful, and packed with those classic flavors we love during the holidays.
Check out more of my Christmas recipes right here — Christmas Eve and Christmas morning favorites.
The topping turns perfectly golden, the shrimp stay juicy, and the buttery lemon–wine sauce at the bottom is unreal with crusty bread. Whether you make it with tomatoes or without, this is a show-stopping seafood dish that takes minutes to put together and feels extra special on a holiday table.
The best minced garlic & red chili pepper!
My best dress for Christmas!
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🍅 Two Versions
With Tomatoes
Juicy, bright, and festive.
Without Tomatoes
Classic and extra crispy.
Both are delicious.
👝 How to Store Leftovers
Store leftovers 2–3 days in the fridge.
Reheat gently at 350°F.
Add a pat of butter when reheating to refresh the sauce.
🤔 Common Questions
Yes! Large or extra-large shrimp work great—just reduce the bake time by a few minutes so they don’t overcook. If you go smaller, keep an eye on them starting around the 10–12 minute mark.
Nope! If you prefer not to use wine, simply replace the ½ cup white wine with an additional ½ cup chicken broth. The flavor will still be delicious, bright, and buttery.
Shrimp Oreganato (Italian Christmas Eve Recipe – Feast of the Seven Fishes)
Equipment
- 1 Dress
Ingredients
For the Shrimp
- 1 lb colossal shrimp peeled & deveined, tails on
- Time-saver tip: I buy them frozen. They’re already deveined with the tails on—just pull off the shell and keep the tail.
- Salt & freshly cracked black pepper
- Zest of 1 small lemon
- Optional: 6–7 grape tomatoes each cut into 6 pieces
- Extra chopped fresh parsley
- Butter for greasing the baking dish
For the Lemon-Wine Sauce
- Juice of the lemon you zested
- ½ cup white wine
- ¼ cup chicken broth
For the Buttery Oreganato Topping
- 1 full stick salted butter
- 1 heaping tbsp Badia Minced Garlic & Red Chili Pepper
- If you don’t have this product use fresh garlic + a pinch of chili flakes.
- Small pinch of salt & pepper
- 1 –1½ tsp dried oregano
- ¼ cup chopped fresh parsley
- ½ cup Italian seasoned breadcrumbs
- 1 cup seasoned panko
- ½ cup grated Parmesan cheese
Instructions
Prep the Shrimp
- Remove the shells but keep the tails on.
- Pat the shrimp very dry.
- Season with salt, pepper, and the zest of 1 small lemon.
- Let them hang out while you prepare the topping.
- Make the Buttery Breadcrumb Topping
- Melt 1 full stick of salted butter in a skillet.
- Add the Badia minced garlic & chili mixture and cook until fragrant.
- Add a small pinch of salt, pepper, oregano, and the ¼ cup fresh parsley.
Stir in:
- Italian breadcrumbs
- Panko
- Parmesan cheese
- Mix until everything is fully combined and buttery.
- (No lemon juice goes into the breadcrumb mixture.)
Mix the Lemon-Wine Sauce
- In a measuring cup, whisk together:
- Lemon juice
- ½ cup white wine
- ¼ cup chicken broth
- Set aside.
Assemble the Dish
- Butter your baking dish.
- Arrange the seasoned shrimp in a single layer.
- Pour the lemon–wine–broth mixture evenly around the shrimp.
- Sprinkle fresh parsley over the top.
- For the tomato version: scatter the grape tomatoes across the top.
- Pack ALL the buttery breadcrumb mixture over the shrimp.
- More is more — use it all!
Bake
- Bake at 425°F for about 15 minutes.
- Optional: Broil for 1–2 minutes for an extra-golden top.
- Serve
Serve immediately with:
- Fresh lemon wedges
- Extra parsley
- Crusty bread to soak up the buttery lemon sauce (non-negotiable!)
