We all have favorite dinners. They are the ones we turn to when we need something on the table in less than half an hour that requires no thought. So, my friends, this needs to be one of those nights for you. It doesn’t get any easier than this, and it doesn’t get any more delicious. It’s a quick baking approach that consistently yields buttery, lemony, garlicky, CRISPY shrimp. It’s a genuine winner since it’s so easy and yet so very excellent.

To begin, combine some butter and white wine in a baking dish and place it in a hot oven for a few minutes to produce a sauce.

While that is occurring, toss some shrimp in a mixture of butter, lemon juice, and garlic. (Using frozen shrimp that are already cooked makes this even easier!)

The prawns sank into the buttery wine sauce…

DIRECTIONS FOR THE SHRIMP:
1 pound peeled and deveined giant shrimp
1/2 cup white wine, dry
4 tablespoons (1/2 stick) melted and split unsalted butter
One lemon’s juice
3 minced garlic cloves
1 teaspoon of salt
1/4 teaspoon ground black pepper
FOR THE FINISHING:
a third of a cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon of salt
2 teaspoons melted butter
Finely cut fresh parsley
PREPARATION
Preheat the oven to 425 degrees Fahrenheit.
In a 913-inch baking pan, combine the wine and 2 tablespoons melted butter. Place in the oven for 10 minutes to allow the sauce to decrease.
In a mixing bowl, combine the remaining butter, garlic, lemon juice, salt, and pepper. Toss in the shrimp to coat.
Separately, combine the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter in a separate bowl.
Remove the baking dish from the oven and arrange the shrimp in a single layer, however they should be snugly packed together.
Sprinkle with breadcrumbs and bake for 12 minutes, or until shrimp are opaque but still pink.
Broil on high for 2 minutes to promote browning. Serve garnished with fresh parsley. Enjoy!