2 TB butter
2 TB Extra virgin Olive oil
3 cloves garlic, minced or crushed
1/2 pound shrimp, peeled and deveined
1/4 cup white wine
1 TB lemon juice
1/2 tsp salt
pepper to taste
2TB-1/4 cup Panko crumbs [ or abt 2 TB dry bread crumbs]]
2 Tsp dried Parsley
1 cup freshly grated Parmesan cheese [or roughy 1/2 cup dry kind in can]
In a large saucepan, melt butter with olive oil, saute garlic until tender. Add salt, lemon juice, pepper, wine and parsley, then add shrimp and cook until colored pink. The bread/Panko crumbs are used as thickening, so stir in a little at a time until desired thickness is reached. I also added about 1/2 cup of freshly grated Parmesan to shrimp sauce, as well as the rest added on top. [or just go ahead and toss it all in the sauce, don't be scared!]
Serve shrimp over pasta of choice, sprinkled generously with fresh grated Parmesan cheese.
**What I also like to do is double the sauce and add a thinly sliced large zucchini, or 2 cups of broccoli florets.
I cook the broccoli or zucchini about 5 minutes, covered, in the wine, butter, oil, garlic, salt, and lemon juice before adding shrimp. Then add bread crumbs, once incorporated add the cheese and Parsley. Combine with pasta and serve with side of fresh Italian or French bread.
