Ingredients:

  • 5 lbs Large Shrimp, peeled and deveined
  • 4 Tbsp Unsalted Butter
  • 3 Tbsp Extra Virgin Olive Oil
  • 6 large cloves Garlic, freshly minced
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio)
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Fresh Parsley, finely chopped (reserve 2 Tbsp for garnish)
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Lemon Zest
  • 1/4 cup Panko Breadcrumbs (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Pat the peeled shrimp very dry using paper towels. Set aside.
  3. In a small saucepan over medium heat, melt 4 tablespoons of butter with the olive oil. Sauté the minced garlic and red pepper flakes until fragrant (about 1 minute). Do not let the garlic brown.
  4. Deglaze the pan by pouring in the white wine and lemon juice. Simmer rapidly for 1 minute to cook off the alcohol, then immediately remove from heat.
  5. Place the dry shrimp onto the prepared baking sheet in a single layer. Season lightly with salt and pepper.
  6. Pour the hot garlic-butter mixture evenly over the shrimp. Toss gently right on the tray to coat everything nicely.
  7. Sprinkle with lemon zest and the majority of the chopped parsley (reserve 2 Tbsp for garnish).
  8. If using Panko, toss the breadcrumbs with the remaining 2 tablespoons of cold butter until coated, and sprinkle evenly over the shrimp.
  9. Bake for 12 to 15 minutes, rotating the pan halfway through, until the shrimp are opaque pink throughout.
  10. Remove from the oven. Drizzle with any remaining pan juices and garnish liberally with the reserved fresh parsley. Serve immediately.