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Shrimp Parmesan from Kia Crittenden

Shrimp Parmesan

For the Pasta:

2 oz. dry angel hair pasta
2 cups cherry or grape tomatoes, quartered
½ cup onion, diced
1 tablespoon garlic, minced
3 tablespoons olive oil
1 tablespoon tomato paste
Salt and pepper to taste

For the Shrimp:

10 large shrimp, peeled and deveined
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/3 cup dry white wine
2 tablespoons fresh parsley, chopped
Juice of ½ a lemon
Salt to taste
Shredded Parmesan cheese
Fresh basil, chopped

1. Bring a pot of salted water to a boil for the angel hair pasta.  Sauté tomatoes, onions, and garlic in 3 tablespoons oil in a large sauté pan over medium-high heat.  Simmer 3 minutes, then crush tomatoes with a potato masher.  Stir in tomato paste, season with salt and pepper.  Keep sauce warm over low heat.
2. Cook pasta according to package directions.  Drain and add to sauce.
3. Sauté shrimp, garlic, and pepper flakes in a nonstick skillet with 1 tablespoon oil over medium-high heat for 1 minute.  Deglaze skillet with wine; simmer until liquid is reduced by half, about 1 minute. 
4. Stir in parsley, lemon juice, and salt.  To serve, divide pasta between two plates.  Top each with shrimp and sauce.  Garnish with Parmesan and basil.


Breaded Mozzarella

1 cup panko bread crumbs
2 eggs, beaten
3 tablespoons all-purpose flour
4 slices fresh mozzarella (about ¼ inch thick)
¼ cup olive oil
Salt and pepper to taste

1. Place panko, eggs, and flour in three separate shallow bowls.  Dredge each slice of cheese in flour.  Dip cheese in egg, then coat in panko.  Repeat dipping and coating a second time to double-coat cheese with egg and panko.
2. Heat ¼ cup oil in a nonstick skillet over high heat.  Fry cheese slices until golden, 2-3 minutes per side.  Transfer cheese slices to a paper towel-lined plate.  Season them with salt and pepper.  Keep cheese warm until ready to serve.

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