Shrimp has always been a go-to for me. Whether you use fresh or frozen shrimp, this dish is a winner. Super quick and easy, it’s cooking on the fly with an elegant touch. Shrimp is always available in my area, but the size and variety vary greatly. If you’re aiming for presentation, I suggest using individual au gratin dishes, which are always fun and stunning. We opted for family-style this time! Garlic is abundant in my kitchen, so I made good use of it, along with butter, lemon, and parsley. And for my husband, who isn’t gluten-free conscious, I made a bread crumb-topped version (picture at bottom). Either eat as is or serve over linguine, angel hair, or any pasta you love. Even rice would be awesome. I kept the tails on because I didn’t serve them over anything, just alongside a salad, so the tail choice is yours. Feel free to adjust the amounts to suit your needs.
- Bread Crumb Topping - In a small bowl, mix Panko with 2 T melted butter. Add cheese, if using, mix, and then set aside.
- In a large oven-proof saute pan over medium-high heat, melt remaining butter, then cook garlic until fragrant, but do not let it brown. Season with salt and pepper. Add the white wine, lemon juice, and lemon zest. Bring to a simmer, stirring. Add shrimp and quickly toss in the butter mixture just until well coated.Place pan in the oven, allowing the shrimp to continue cooking until they have turned pink. Toss again in the butter mixture. Serve as is, or if using the bread topping, sprinkle bread crumb mixture over the top of the shrimp and place under broiler for a few minutes just until browned.
- Top with minced parsley, and serve with extra lemons, if desired.