In this clever combo, garlicky scampi meet spicy shrimp fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. Panko can be found in the Asian foods section of many supermarkets.

Yield: Makes 4 servings

Ingredients

3 tablespoons butter, divided
1/3 cup panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley, divided
1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced red onion
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2/3 cup dry white wine (preferably Sauvignon Blanc)
Lemon wedges

Preparation

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
Add panko and stir until golden and crisp, about 2 minutes.
Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.

Sprinkle shrimp with salt and pepper.
Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat.
Add red onion and saut� until beginning to soften, about 3 minutes.
Stir in garlic and crushed red pepper and saut� 1 minute.
Add shrimp and saut� until barely opaque in center, about 1 minute per side.
Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes.
Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley.
Transfer to shallow bowl.
Sprinkle saut�ed panko over and serve with lemon wedges.