1-Getting started with this Shrimp Oreganata recipe is simple and fun, beginning with prepping your ingredients for smooth cooking. First, preheat your oven to 425°F and season the 1.5 pounds of colossal shrimp with salt and pepper after peeling and deveining them. This step ensures the shrimp have that perfect flavor base.

2-Next, mix the breadcrumb topping in a bowl: combine 1/3 cup breadcrumbs, 3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 6 minced garlic cloves, 2 tablespoons grated Parmesan cheese, 2 tablespoons minced flat-leaf parsley, 2 teaspoons dried oregano, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon kosher salt until it forms a crumbly mixture. Arrange the shrimp in an oven-safe dish with tails up, then spread the topping evenly over them.

3-Pour 3/4 cup low-sodium chicken stock around the shrimp, and add 1/4 cup dry white wine if you like. Scatter 6 tablespoons of cubed unsalted butter over the top, and drizzle a bit more olive oil on the breadcrumbs for extra crispiness. Bake for 10 minutes until the shrimp are cooked through, then broil for 1-2 minutes to brown the topping perfectly.