Shrimp Scampi A La Alex

The author of Cook With Me serves this with bread to sop up the sauce, whereas I pour it over a pound of pasta, adding a bit of the pasta water to make it the appropriate amount of sauciness. The add ons this recipe has over what I normally make with scampi is the dashes of both hot sauce (on top of the red pepper flakes) and the Worcestershire sacue--both of which are nice additions that I will add to my mental recipe of this classic dish--which I am sure would be good with just bread as well. 1 1/2 teaspoons plus 3 tablespoons unsalted butter, cut into small pieces 1/4 cup panko breadcrumbs 1 lb. shrimp Kosher salt 2 tablespoons canola oil 2 large cloves garlic, grated on a rasp 3/4 cup dry white wine 2 dashes Worcestershire sauce 2 dashes hot sauce, such as Tabasco 1 large lemon, zested and halved 1/2 cup chopped fresh parsley 1/2 teaspoon red pepper flakes Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside. Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate. Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce. Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter. Serve with crusty bread, if using.