Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen | Episode: Order Up!
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25 min
25 min
2 servings


  • 1 cup breadcrumbs
  • 4 tablespoons minced garlic
  • 4 tablespoons extra-virgin olive oil 
  • 5 tablespoons unsalted butter
  • 10 jumbo shrimp, cleaned and butterflied 
  • Kosher salt and freshly cracked black pepper 
  • 3/4 cup white wine 
  • 2 teaspoons Worcestershire sauce 
  • 1 lemon, zested and juiced
  • Cooked pasta, for serving, optional
  • 2 tablespoons minced fresh parsley
  • Garlic bread, for serving, optional 


Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.

In a saute pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.

Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.

Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.