Shrimp Scampi Pasta

Ingredients

• 1 lb. frozen large peeled, deveined shrimp
• Kosher salt
• 1 medium onion
• 7 garlic cloves, divided
• 2 lemons
• 1 cup parsley leaves with tender stems
• ¾ cup panko (Japanese breadcrumbs)
• 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 8 Tbsp. (1 stick) unsalted butter, divided
• ½ tsp. red pepper flakes
• ¾ cup dry white wine
• 1 lb. fettuccine

Steps

1. To thaw, put the unopened 1-lb. shrimp bag in a large bowl of cool water and weigh it down with a heavy plate until submerged and thawed, about 45 minutes. If planning more than a few hours ahead, thaw overnight in the fridge instead. For a quicker option, remove shrimp from the bag and soak in a large bowl of cold water for about 15 minutes. Whichever method you use, pat dry before continuing. Season with 1 tsp. salt and leave until needed. Meanwhile, bring a large pot of salted water to a boil.
2. Finish all preparation before cooking, since the dish comes together quickly. Peel 1 medium onion and chop finely into lentil-sized pieces; put in a medium bowl. Microplane 5 garlic cloves directly into the bowl, then finely grate in the zest of ½ lemon. Coarsely chop 1 cup parsley leaves with tender stems and set aside in a separate small bowl.
3. In a large Dutch oven over medium heat, heat ¾ cup panko with 2 Tbsp. olive oil and ¼ tsp. salt, stirring to coat the crumbs.
4. Grate the remaining 2 garlic cloves into the pot and stir in. Cook for 3–4 minutes, stirring often, until the panko is golden brown. Put in a small bowl to cool, then wipe any stuck panko from the pot's base.
5. Heat 2 Tbsp. olive oil in the pot over medium-high until it just starts shimmering and shows wisps of smoke. Leave shrimp undisturbed to cook until golden underneath, 2–3 minutes. Turn with tongs and cook until barely cooked through, about 15 seconds longer. Err toward undercooking, since the shrimp continue cooking as they rest and will return to the pot later to finish. Move to a plate.
6. Cook the onion mixture, 4 Tbsp. butter, 1 tsp. salt and ½ tsp. red pepper flakes in the pot over medium-low heat. Stir frequently until very fragrant and softened but not browned, about 2 minutes.
7. Bring ¾ cup dry white wine to a simmer in the pot. Cook for 2–3 minutes, stirring occasionally, until most liquid evaporates, some harsh alcohol aroma cooks off and the sauce is thick and glossy. Take off the heat while cooking the pasta.
8. Drop 1 lb. fettuccine into the boiling water and set a timer following its package directions for al dente. Scoop out 1½ cups pasta cooking liquid.
9. As the pasta cooks, pull off and discard shrimp tails and cut each shrimp into 3 pieces.
10. Drain pasta and put it in the Dutch oven with reserved cooking liquid, remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes.
11. Take the pot off the heat and stir in shrimp and reserved parsley.
12. Halve 1 lemon and squeeze its juice into the pot, about 2 Tbsp., stirring to combine. Taste and adjust salt, then cut the remaining lemon into serving wedges.
13. Divide among bowls, drizzle with more olive oil and top with the reserved panko mixture. Serve with lemon wedges alongside.