1/3 cup panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley, divided
1-1/4 pounds uncooked large shrimp, peeled, deveined
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
Melt 1 tablespoon butter in large 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 tablesppons butter with olive oil in same skillet over high heat. Add red onion and saute until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and saute 1 minute. Add shrimp and saute 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 sauteed panko over.
