Spaghetti With Breaded Shrimp Recipes

PARMESAN-CRUSTED SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
• Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
• Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
• Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

SPAGHETTI WITH BREADED SHRIMP

Steps:

• Bring a large pot of salted water to boil for pasta. Once it is boiling, slip the spaghetti into the pot, and cook until al dente.
• Meanwhile, pour the flour into one shallow bowl, beat the eggs with a pinch of salt in another, and spread the bread crumbs in a third. Season the shrimp with salt, then dredge them in the flour, tapping off the excess. Dip the shrimp in the eggs, letting excess drip back into the bowl, then dredge them in the bread crumbs. Set the breaded shrimp aside while you start the pasta sauce.
• Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat. Once the butter has melted, add the garlic and let sizzle for a minute, until fragrant. Add the broccoli, mushrooms, and asparagus, and season with the salt and peperoncino. Sauté the vegetables, tossing occasionally, until they begin to wilt, about 3 minutes. Ladle in 1/2 cup pasta water, cover the skillet, and let cook until the vegetables are almost tender, about 5 minutes.
• Meanwhile, heat 1/2 inch vegetable oil in another skillet over medium heat. When ready (the tip of a shrimp will sizzle on contact), fry the shrimp in two batches until crispy and golden, about 3 minutes per side. Drain on paper towels, season with salt, and keep warm.
• Once the vegetables in the sauce are almost tender, uncover, and add the scallions and 1 cup pasta water. Bring the sauce to a simmer, and cook until it is reduced and the vegetables are tender, about 8 to 10 minutes.
• When the pasta is al dente, plop it directly into the sauce. Add the remaining 2 tablespoons butter, and toss to melt. Remove from heat, and toss with the grated cheese. Serve the pasta in bowls, topping each serving with three breaded shrimp. Serve with lemon wedges to squeeze over the shrimp.