Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Small bites inspired by Venetian bacaro cuisine featuring sautéed mushrooms and shrimp in a garlic white wine sauce, perfect for sharing or as an appetizer. This italian ready in about 25 minutes pairs extra virgin olive oil, thinly sliced garlic cloves, sliced fresh white mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and golden but not burnt.
  2. Step 2: Add 8 oz sliced fresh white mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
  3. Step 3: Add 12 peeled and deveined large shrimp to the skillet, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 2 minutes on each side until the shrimp turn opaque and curl.
  4. Step 4: Pour in 1/3 cup dry white wine and cook for an additional 2 minutes, stirring gently until the sauce reduces slightly and coats the shrimp and mushrooms.
  5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges for squeezing over the dish.

Frequently asked questions

How long does Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Venetian Bacaro-Style Cicchetti with Garlic and White Wine?

Italian italian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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