Scampi Fra Diavolo

• 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

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.

butter, breadcrumbs, fresh italian parsley, shrimp, extra virgin olive oil, red onions, garlic, red pepper, dry white wine, lemon wedge

Taken from www.food.com/recipe/scampi-fra-diavolo-328874 (may not work)