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Our Traditional Pasta Sauce is a deliciously balanced sauce with a naturally sweet blend of Italian tomatoes and irresistible cherry tomatoes. These farm-fresh ingredients blend with our selected flavorful ingredients to create a decadent pasta sauce perfect for those who like a naturally sweeter pasta sauce without the added sugar. Sourced straight from our fields in Italy, our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Marinara Pasta Sauce - the taste of Italy in every bite!

Cooking Instructions: Heat sauce gently in a saucepan over medium-high heat for four minutes. Pour over your favorite pasta. 

Shrimp Parmigiana

Feeds 2-4 People


  • 1 lb Large Shrimp, Peeled And Deveined
  • 1 Cup All-Purpose Flour, For Dredging
  • 2 Eggs, Beaten
  • 1 Cup Of Italian Seasoned Bread Crumbs
  • ½ Cup Grated Parmesan Cheese
  • Botticelli Frying Olive Oil, For Frying
  • 2 Cups Botticelli Traditional Pasta Sauce
  • 1 Cup Shredded Mozzarella Cheese
  • Fresh Basil, chopped, for garnish
  • Salt And Pepper To Taste
  • Lemon Wedges For Serving


Preheat your oven to 375F

Season shrimp with salt and pepper.

In two rimmed dishes, place your flour and eggs separately. In a third rimmed dish, combine the bread crumbs and parmesan cheese.

In a three-step process, begin dredging each shrimp in the gluten-free flour, then into the beaten eggs, and lastly, in the bread crumb and parmesan mixture. Set breaded shrimp aside.

In a large skillet over medium-high heat, pour the frying olive oil. Fry the breaded shrimp for about 2 minutes on each side, or until golden brown. Place the fried shrimp on a paper towel-lined plate to drain excess oil.

In a baking dish, spread a thin layer of the Traditional Pasta Sauce.

Arrange the fried shrimp in the baking dish, slightly overlapping them.

Spoon more of the Traditional Pasta Sauce over each shrimp. Top with the shredded mozzarella cheese.

Bake for about 15-20 minutes or until the cheese is melted and bubbly.

Remove from the oven, garnish with chopped fresh basil, and serve with lemon wedges on the side.


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