Shrimp Mosca question

I'd keep the head on. Need the juices to make the sauce. Kind of like an Italian BBQ shrimp.

It doesn’t look like there’s much else in it to become sauce (wine and oil) so I’d def keep the head.

Honestly doesn’t sound nearly as good as BBQ shrimp with butter and lemon and Lea and Perrins.

Always use head on fresh shrimp when cooking Mosca and BBQ shrimp. The fat in the heads adds an element of flavor.

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That’s what I’m thinking, but all the pictures I see are headless. But, got damn. That’s sauce

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This is exactly the situation where recipes (and pictures) serve as a guideline and it is the duty of the preparer to determine the preferred process to achieve the best possible outcome.

Ingredients:

2 lbs. large, fresh shrimp
¾ cup olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. rosemary
3 bay leaves
6-10 cloves unpeeled garlic, mashed
½ cup dry white wine
Instructions:

Place all ingredients except wine into a large skillet.
Cook over medium-high heat for fifteen to twenty minutes or until the shrimp are pink and the liquid produced by the shrimp has almost completely disappeared.
Stir occasionally.
Reduce the heat and add the wine.
Cook at a low simmer until the liquid is reduced by half, about five to seven minutes.
Serve the shrimp hot with the pan juices.

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Cook over medium-high heat for fifteen to twenty minutes or until the shrimp are pink and the liquid produced by the shrimp has almost completely disappeared.

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Wouldn’t the shrimp overcook in 15-20 minutes?

My wife makes version of this, but I think she pulls the shrimp out to reduce the liquid so they don’t overcook.

Bread in the sauce is so good.