Shrimp Luca Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with kosher salt, freshly ground black pepper, and lemon zest; set aside for 5 minutes to let flavors meld.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the egg and milk until combined. In a third bowl combine panko breadcrumbs, 2 tablespoons grated Parmesan, and a pinch of salt and pepper.

Bread the shrimp

Working in batches, dredge each shrimp first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, then press into the panko-Parmesan mixture to coat evenly. Place breaded shrimp on a tray and let rest 5 minutes so coating adheres.

Flash-fry the shrimp

Pour vegetable oil into a large skillet or sauté pan to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until shimmering and a breadcrumb registers 350°F (175°C) or oil produces a steady sizzle. Add breaded shrimp in a single layer without overcrowding (work in batches). Fry 1 to 1 1/2 minutes per side until golden and just cooked through. Transfer to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing sauce.

Sauté aromatics

In a separate medium skillet over medium heat, melt the butter with the olive oil. Add minced garlic and minced shallot and sauté until fragrant and translucent, about 1 to 1 1/2 minutes. Do not let garlic brown.

Deglaze

Add the white wine (or chicken stock) and simmer briskly for 1 to 2 minutes to reduce slightly and lift any fond. Scrape the pan so all browned bits incorporate into the liquid.

Finish the sauce

Lower heat to medium-low and stir in the heavy cream and lemon juice. Bring to a gentle simmer (do not boil hard) and cook until the sauce thickens slightly, about 3 to 5 minutes, stirring occasionally.

Incorporate cheese and season

Whisk in the 3 tablespoons grated Parmesan until melted and smooth. Taste and add salt and freshly ground black pepper as needed (the listed 1 tsp salt and 1/2 tsp pepper are a guideline). Stir in chopped parsley, reserving a pinch for garnish. If sauce becomes too thick, thin with 1 to 2 tablespoons of water or stock to reach desired consistency.

Combine shrimp and sauce

Add the fried shrimp to the skillet with the sauce and toss gently to coat, heating shrimp 30 to 60 seconds to marry flavors (they are already cooked). Alternatively, spoon the sauce over plated shrimp if you prefer to keep coating crisp — serve sauce on top immediately to preserve some crunch.

Divide the shrimp among 4 plates (serving suggestion below). Spoon additional sauce over the shrimp if not already combined. Sprinkle remaining chopped parsley and extra grated Parmesan on top. Serve with lemon wedges on the side for extra brightness.

Optional accompaniments: serve over linguine, creamy polenta, or with a side of sautéed greens. Leftovers: store shrimp and sauce together in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop over low heat.