Ingredients
1 1/2 lb. shrimp, peeled and deveined
3 tbsp. chopped parsley, divided
2 tbsp. melted butter
2 tbsp. white wine
Juice and zest of 1 lemon
1 shallot, minced
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1/2 c. panko bread crumbs
2 tbsp. extra-virgin olive oil
3/4 lb. cooked angel hair pasta, for serving
Sliced crusty bread, toasted
Preparation
Step 1Preheat oven to 425°. In a large baking dish, combine shrimp, 2 tablespoons parsley, butter, white wine, lemon juice and zest, shallot, garlic, and red pepper flakes. Season with salt and pepper.Step 2In a medium bowl, mix panko with olive oil and remaining tablespoon parsley. Season with salt and pepper. Sprinkle panko mixture over shrimp. Bake until the shrimp is cooked through and bread crumbs are golden and crispy, 12 to 15 minutes, depending on the size of the shrimp.Step 3Serve warm shrimp over pasta with a squeeze of lemon and bread on the side. (The bread is perfect for dunking in all the buttery juices!)
