In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.
Step 2
Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute. Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sautéed panko over and serve with lemon wedges.
