Shrimp Scampi with garlicky breadcrumbs is the dinner of your dreams.
- 1½ lb. large shrimp, peeled and deveined
- 9 cloves garlic, 5 cloves minced and 4 grated
- Kosher salt
- Freshly ground black pepper
- 7 tbsp. butter, divided
- ½ c. panko
- 3 tsp. lemon zest, divide
- Juice of 1 lemon
- 1 tbsp. extra-virgin olive oil
- ½ tsp. crushed red pepper flakes
- ½ c. dry white wine
- ⅓ fresh parsley, finely chopped plus more for garnish
- In a large bowl toss together shrimp and 2 grated cloves of garlic. Season thoroughly with salt and pepper then chill until ready to use.
- In a small skillet over medium low heat, melt 2 tablespoons of butter until the foam subsides. Add 2 additional cloves of grated garlic and cook, stirring constantly, until fragrant, 2 minutes.
- Stir in bread crumbs and toast, tossing occasionally, until deeply golden brown, 4 to 5 minutes. Season with 1 teaspoon of lemon zest and a heavy pinch of salt.
- In a large skillet over medium heat melt 2 more tablespoons of butter. Working in batches if necessary, add shrimp and cook, tossing occasionally, until just pink all the way through, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside.
- Increase the heat to medium-high. Add olive oil and heat until shimmering. Add remaining garlic and red pepper flakes and cook, stirring, until garlic has begun to brown, 2 to 3 minutes.
- Add white wine, lemon juice and remaining zest and bring to a simmer. Cook until reduced by about a third, about 3 minutes. Reduce heat to medium low and swirl in the remaining butter, 1 tablespoon at a time, so that the butter emulsifies into the sauce. Let simmer for an additional minute or two until the sauce is thickened and coats the back of a spoon. Add the parsley and stir to combine.
- Return the shrimp and any liquid that has accumulated on the plate to the skillet and toss to coat in the sauce. Cook, stirring occasionally until warmed through, about 2 minutes.
- Top with garlic breadcrumbs and parsley.