You start by putting a bit of butter and white wine in your baking dish and let it bubble in a hot oven for a few minutes to form a sauce.
While that’s happening you toss some shrimp in butter, lemon juice, and garlic. (If you use frozen shrimp that are already ready to go, it makes this even easier!)
The shrimp lay down in that buttery wine sauce…
… and get topped with a mixture of Panko breadcrumbs, a little more butter, and some Parmesan cheese. (So there’s butter in every step… that’s just how you know it’s going to be good. Super good.)
Bake until the breadcrumbs are golden brown and crispy and the shrimp is pink but cooked through (and infused with plenty of garlic butter).
It’s a recipe you don’t really need to measure for – you can use a little less butter there, a little more lemon here, a little extra garlic if you feel like it (always) – and it will still turn out amazing. That, coupled with the extremely delicious flavor and crispiness, makes it perfect for dinner on the fly. It’s certainly a family favorite, but it’s special enough that it works for company too.
