original recipe by from MarthaStewart.com, courtesy of Patsy's owner, Sal Scognomillo
adapted by There's Always Thyme to Cook
1 package of spaghetti or linguine
3 tablespoons unsalted butter
8 cloves garlic, minced
18 jumbo shrimp, peeled and deveined
juice of 2 lemons
1/4 cup Sauvignon Blanc or other white wine
1/4 cup chicken broth
1/2 teaspoon paprika
1/4 seasoned breadcrumbs, store bought or homemade (I used seasoned panko)
3 tablespoons olive oil
salt and freshly ground black pepper
pinch of red pepper flakes
Prepare spaghetti according to package directions.
Melt butter in an ovenproof skillet over medium heat. Add garlic and cook, stirring, until it start to get some color, about 3 minutes. Add shrimp and cook until well coated with butter and garlic, about 2 minutes. Add lemon juice, wine, red pepper and broth; bring to a boil. Season with salt and pepper to taste. Cover, reduce heat, and let simmer for another 2 minutes.
Uncover; sprinkle shrimp with paprika. Transfer the skillet to broiler and broil until shrimp are cooked through, about 5 - 6 minutes. Remove skillet from broiler, top with breadcrumbs and drizzle with olive oil. Return skillet to broiler and broil until breadcrumbs are golden brown, about 2 minutes. Keep an eye so it doesn't burn. Toss with spaghetti and serve.