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

Instructions

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.
2. 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 sauté 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 sautéed panko over and serve with lemon wedges.