Ingredients:

  • 1.5 lbs large shrimp (16-20 count), peeled and deveined, tails on
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup unsalted butter, melted
  • 3 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 0.25 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 0.5 tsp red pepper flakes
  • 0.5 cup panko breadcrumbs
  • 0.25 cup freshly grated Parmigiano Reggiano
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the shrimp thoroughly dry with paper towels to ensure proper roasting.
  2. Toss the shrimp in a bowl with 0.5 tsp salt and 0.25 tsp black pepper.
  3. In a small jar, whisk 0.5 cup melted butter, 3 tbsp olive oil, 5 cloves minced garlic, 0.25 cup white wine, 2 tbsp lemon juice, and 0.5 tsp red pepper flakes.
  4. Pour the butter mixture over the shrimp and toss until they are velvety and well coated.
  5. Spread the shrimp in a single layer on a rimmed baking sheet. Ensure no shrimp are overlapping.
  6. In a separate small bowl, combine the panko breadcrumbs, grated Parmigiano Reggiano, chopped parsley, and lemon zest.
  7. Sprinkle the panko mixture evenly over the top of the shrimp.
  8. Bake in the center of the oven for 10-12 minutes until the shrimp are pink and firm and the breadcrumbs have turned golden brown. Serve immediately after a 2 minute rest.