How To Make Shrimp Parmesan
This loaded shrimp parmesan recipe has layers of tangy tomato sauce, tender pasta, crispy coated shrimp, and melted cheese, for a scrumptious baked dish.
Serves:
Ingredients
- 1½lbsshrimp,extra large, peeled and butterflied
- ½cupflour
- 1tspOld Bay Seasoning
- 1cupbreadcrumbs,well seasoned
- 1cuppanko breadcrumbs
- 1cupparmesan cheese,(4 oz) shredded, plus more for topping
- 2eggs,beaten
- 2tbspmayonnaise
- olive oil,for frying to cover bottom of pan, for drizzling
- 16ozmozzarella cheese,grated
- 4cupsitalian tomato sauce
- 1lbpasta,cooked aldente
Instructions
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Open the shrimp up like a book and remove the dark vein.
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In a zip lock bag, place flour seasoned with salt and old bay. Toss in shrimp and shake to coat.
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Remove shrimp; to the same bag with the rest of the flour, add panko, breadcrumbs, and 1 cup of parmesan cheese.
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In a small bowl whisk well eggs and mayonnaise.
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Dip floured shrimp into egg mixture then to the breadcrumbs.
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In a large heavy bottom pan heat oil.
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Brown shrimp in batches and drain on paper towel to remove excess oil.
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Spread ⅓ of the sauce on the bottom.
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Spread cook pasta on top of the sauce.
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Spoon ⅓ of the sauce on the pasta.
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Lay shrimp in a baking dish in 1 layer.
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Sprinkle with the mozzarella cheese.
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Top with the rest of the sauce.
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Top with the remaining grated parmesan cheese.
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Bake in 350 degrees F oven for about 15 to 20 minutes until cheese is melted.
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Serve warm and enjoy.
Nutrition
- Calories: 997.70kcal
- Fat: 41.21g
- Saturated Fat: 18.60g
- Trans Fat: 0.03g
- Monounsaturated Fat: 14.30g
- Polyunsaturated Fat: 5.33g
- Carbohydrates: 96.99g
- Fiber: 6.31g
- Sugar: 10.32g
- Protein: 58.69g
- Cholesterol: 282.21mg
- Sodium: 2492.95mg
- Calcium: 892.32mg
- Potassium: 929.31mg
- Iron: 4.62mg
- Vitamin A: 320.66µg
- Vitamin C: 11.46mg
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