1lb. large shrimp, peeled and deveined
2 sticks of butter, unsalted
1/4c. white wine
2T lemon juice
2T. dried parsley
1tsp. cayenne pepper
2T minced garlic
1/2c Italian flavored bread crumbs
Cover the pan and over high heat, cook the shrimp until pink. They will be done when there is foam in the pot and it's just about at a boil.
Drain and set aside.
In a 2 quart casserole dish, combine butter
wine - we don't drink wine, so we buy these for cooking
They are so cute and taste so much better in cooking than that nasty cooking wine you can find in the grocery store.
Anyway, back to the casserole dish...
You've got the butter and the wine in so far.
Add the lemon juice, parsley, cayenne and garlic
Add the shrimp to the casserole dish and stir gently to coat the shrimp in the butter mixture. Be careful! The dish is HOT!
Sprinkle bread crumbs over the shrimp
and cook in the oven for 15 minutes.
Serve over angel hair pasta, or any pasta of your choosing.
This make great leftovers for lunch the next day too. ENJOY!