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1 lb. peeled, deveined shrimp, butterflied
1/2 tsp. baking soda
1 tsp. salt
1/2 package angel hair pasta
1/2 c. panko breadcrumbs
3 tbsp. shredded Parmesan, plus more for topping dish
1/4 tsp. Black pepper
1/4 tsp. cayenne pepper
3 tbsp. olive oil
1 c. white wine
5 whole garlic cloves, peeled
1-pint heavy cream
1/2 red onion, diced
1 plum tomato, diced
1 tsp. fresh basil, chopped, plus more for topping
1- Toss shrimp in baking soda and salt mixture. Leave in the fridge for 15-20 minutes.
2- Cook angel hair pasta according to package instructions. Drain and set aside.
3- Make the Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.
4- Warm olive oil in a large skillet over medium heat. Use tongs to place the shrimp in the skillet. Cook shrimp, about 2 to 3 minutes per side, until it’s curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.
5- Make the cream sauce: Add white wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting the sauce reduce, for about 8 to10 minutes.
6- Add the heavy cream, stir and bring the sauce to a simmer. Add the onion, stir and let the sauce simmer for 5 to7 minutes. Add tomato and basil, stirring to combine. Season to taste with salt and pepper.
7- Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if you’d like.