Sheet-Pan Shrimp Oreganata
This breezy weeknight meal loads fresh shrimp with fistfuls of garlicky, seasoned bread crumbs, which crisp and brown on top and plump up and soften underneath as they roast, soaking up the buttery wine sauce at the bottom of the sheet pan. It’s inspired by the Italian American classic clams oreganata, clams stuffed with bread crumbs and dried oregano, but instead swaps out the bivalves for shrimp. Slip the sheet pan in the oven to melt the butter, then stir in white wine before adding the shrimp and bread crumbs, creating a quick, tasty pan sauce that reduces as it cooks. A final spritz of lemon as soon as the pan comes out of the oven adds a nice zippy finish. Serve as an appetizer (plate required!), or alongside a plate of pasta or vegetables.
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