Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
Step 4
When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan.
Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes.
Stir in the parsley.
If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.
