We all have our go-to dinners. The ones we turn to when we need something on the table in less than half an hour that we barely have to think about. Well, this my friends, needs to become one of those dinners for you. It couldn’t be easier and it couldn’t be more delicious either. It’s a quick baked method that turns out buttery, lemony, garlicky, CRISPY shrimp every time. So simple and just so very good – it’s a real winner.
You start by putting a bit of butter and white wine in your baking dish and let it bubble in a hot oven for a few minutes to form a sauce.
While that’s happening you toss some shrimp in butter, lemon juice, and garlic. (If you use frozen shrimp that are already ready to go, it makes this even easier!)
FOR THE SHRIMP:
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
FOR THE TOPPING:
3/4 cup panko breadcrumbs
1/4 cup Parmesan cheese, finely grated
1/2 teaspoon salt
2 tablespoons butter, melted
Fresh parsley, finely chopped
PREPARATION
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