1 1/2 pounds shrimp, peeled and deveined
3 tablespoons parsley, chopped and divided
2 tablespoons butter, melted
2 tablespoons white wine
juice and zest of 1 lemon, plus more juice for serving
1 shallot, minced
2 cloves garlic, minced
crushed red pepper flakes, to taste
kosher salt, to taste
ground black pepper, to taste
1/2 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
3/4 pound angel hair pasta, cooked, for serving
crusty bread, to taste, sliced and toasted
1 Preheat the oven to 425 degrees F.
2 In a large baking dish, combine the shrimp, 2 tablespoons of the parsley, the butter, the white wine, the lemon juice, the lemon zest, the shallot, the garlic, the red pepper flakes, the salt, and the pepper.
3 In a medium bowl, mix the panko breadcrumbs with the olive oil, the remaining parsley, the salt, and the pepper.
4 Sprinkle the panko mixture over the shrimp mixture.
5 Bake until the shrimp reaches an internal temperature of 145 degrees F and the breadcrumbs are golden and crispy, about 12 to 15 minutes, depending on the size of the shrimp.
6 Serve the shrimp over the pasta with a squeeze of the lemon juice and a slice of the bread.
Time: 30 minutes
Yield: 4 servings