With its herby bread-crumb coating and a spritz of lemon, Italian-style shrimp oreganata is an easy dish that's perfect for nights when you have a little something to celebrate.
Ingredients
1/2 cup dry white wine
2 tablespoons olive oil
2 tablespoons minced fresh parsley, divided
4 garlic cloves, minced, divided
1 tablespoon lemon juice
2 teaspoons grated lemon zest, divided
1 teaspoon dried oregano, divided
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
4 tablespoons butter, divided
1/2 cup panko bread crumbs
3 tablespoons grated parmesan cheese
2 lemon wedges
Directions
Preheat oven to 425°. In a large bowl, combine wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon oregano, salt and red pepper flakes. Add shrimp; toss to coat. Let stand 10 minutes.
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves. Cook and stir 1 minute. Remove from heat. Stir in bread crumbs, Parmesan cheese, remaining 1 tablespoon parsley, remaining 1 teaspoon lemon zest and remaining 1/2 teaspoon oregano.
Drain and discard marinade. Arrange shrimp on their sides in a pinwheel pattern with tails out in an oven-safe, broiler-proof skillet. Sprinkle bread crumb mixture over shrimp. Dot with remaining 2 tablespoons butter. Bake until shrimp almost turn pink, 8-10 minutes.
Preheat broiler. Broil 3-4 in. from heat until shrimp turn pink and bread crumbs are lightly browned, 1-3 minutes. Squeeze lemon wedges over shrimp.
