Scampi Fra Diavolo

Garlicky shrimp meets spicy fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. This recipe comes from the November 2008 issue of Bon Appetit.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons butter, divided
• 1⁄3 cup panko breadcrumbs (Japanese breadcrumbs)
• 1⁄2 cup  chopped fresh Italian parsley, divided
• 1 1⁄4 lbs  uncooked large shrimp, peeled, deveined, tails left intact
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 cups  thinly sliced red onions
• 5  garlic cloves, minced
• 1⁄2 teaspoon dry crushed red pepper
• 2⁄3 cup dry white wine, preferably Sauvignon Blanc
•  lemon wedge

Directions

1. Melt 1 tablespoon butter in a large non stick skillet over medium high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to a bowl and mix in 2 tablespoons of the parsley. Wipe out skillet.
2. Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in the same skillet over high heat. Add red onion and saute until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper, and saute 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 parsley.
3. Transfer to a shallow bowl. Sprinkle sauteed panko over the top and serve with lemon wedges.