Crispy Parmesan Shrimp Scampi

1.Preheat your oven to 400°F (200°C).

2.In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, chopped parsley, lemon zest, red pepper flakes, salt, and black pepper. Mix well.

3.Pat the shrimp dry with paper towels. Season them with salt and black pepper.

4.Dredge each shrimp in the panko mixture, pressing lightly to adhere. Place the breaded shrimp on a baking sheet lined with parchment paper.

5.Drizzle 2 tablespoons of olive oil over the shrimp. Bake in the preheated oven for 10-12 minutes, or until the shrimp are cooked through and the breading is golden and crispy.

6.While the shrimp are baking, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Drain and set aside.

7.In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic until fragrant, about 1 minute.

8.Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.

9.Add the unsalted butter and lemon juice to the skillet, stirring until the butter is melted and the sauce is well combined. Season with salt and black pepper to taste.

10.Add the cooked angel hair pasta to the skillet, tossing it gently to coat in the sauce.

11.Transfer the crispy shrimp to the skillet with the pasta. Gently toss everything together to combine.

12.Serve the Crispy Parmesan Shrimp Scampi immediately, garnished with additional parsley and lemon wedges if desired.