Scampi Fra Diavolo

Scampi Fra Diavolo

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
Lemon wedges 

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.

Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in 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, about 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley. Transfer to shallow bowl. Sprinkle sauteed panko over all and serve with lemon wedges.

Yum, I love shrimp scampi.