Shrimp Fra Diavolo
By ldijoe
Ingredients
- 3 tablespoons butter, divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1/2 cup chopped fresh Italian parsley, divided
- 1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups thinly sliced red onion
- 5 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 2/3 cup dry white wine (preferably Sauvignon Blanc)
- Lemon wedges
Details
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.
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 saute' 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 sauteed panko over and serve with lemon wedges.
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