Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 1/2 cup dry white wine
- 4 tablespoons (1/2 stick) unsalted butter, melted and divided
- Juice from one lemon
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, finely grated
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- Fresh parsley, finely chopped
Directions
- 1
Preheat oven to 425°F.
- 2
Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
- 3
Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
- 4
In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
- 5
Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
- 6
Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
- 7
Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!