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Nutrition Facts
Serving Size 1 (493g) Recipe makes 6 servings
Calories 910
Calories from Fat 258		(28%)
Amount Per Serving		%DV
	Total Fat 28.7g	44%
	Saturated Fat 13.8g	69%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 315mg		105%
Sodium 1735mg		72%
Potassium 898mg		25%
Total Carbohydrate 97.7g		32%
	Dietary Fiber 5.8g	23%
	Sugars 9.6g
Protein 63.0g		126%
detailed view... how is this calculated?

Shrimp Parmesan

Recipe #72119 | 55 min | 25 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 1, 2003

My Husband favorite. A one dish meal. You can prepare everything up to putting in the oven, chill, till ready to heat. Serve with a nice crusty bread. Or skip the pasta and make Shrimp Parmesan Sandwiches. Check out the step X step for this recipe http://www.recipezaar.com/bb/viewtopic.zsp?t=223776

SERVES 6 (change servings and units)

Ingredients

1 1/2 lbs extra large shrimp, peeled and butterflied
1/2 cup flour
1 teaspoon Old Bay Seasoning
3/4-1 cup breadcrumbs, well seasoned (Italian spices)
3/4-1 cup panko
3/4-1 cup shredded parmesan cheese (4 ounces)
2 eggs, beaten
2 tablespoons mayonnaise
olive oil, for frying to cover bottom of pan
16 ounces of grated mozzarella cheese
3-4 cups of you favorite italian tomato sauce
1 lb pasta, COOKED aldente (I use angel hair my favorite)
olive oil, drizzled throughout the pasta
parmesan cheese

Directions

1
Open the shrimp up like a book and remove the dark vein.
2
In a zip lock bag, place flour seasoned with salt and old bay toss in shrimp and shake to coat.
3
Remove shrimp; to the same bag with the rest of the flour add panko, breadcrumbs, and parmesan cheese.
4
In a small bowl whisk well eggs and mayonnaise.
5
Dip floured shrimp into egg mixture then bread crumbs.
6
In a large heavy bottom pan heat oil.
7
Brown shrimp in batches and drain on paper towel to remove excess oil.
8
Spread 1/3 the sauce on bottom.
9
Spread cook pasta on top of sauce.
10
Spoon 1/3 sauce on pasta.
11
Lay shrimp in a baking dish 1 layer.
12
Sprinkle with with mozzarella cheese.
13
Top with rest of sauce.
14
Top with grated parmesan cheese.
15
Bake in 350 degree oven till cheese is melted.
16
About 15-20 minutes.

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Featured Reviews for This Recipe

From: Kath_ko

On Jan 6, 2009

I made this recipe for the first time today and we all really enjoyed it. I will certainly be making it again. I used Large shrimp, pasta shells and a sweet tomato and basil sauce, which I found really complemented the saltiness of the parmesan. I also only used half of the amount of panko, breadcrumbs and parmesan (1/2 cup each) and it was just the right amount. Next time I will use more panko than crumbs, as I prefer the lighter texture. A lovely recipe. Thank you for posting.

1 person found this review helpful

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From: jellyko

On Aug 12, 2008

loved it I served with french bread and dipping herb oil for my bday..... was soooo good. thanks

1 person found this review helpful

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From: HeatherFeather

On Feb 25, 2004

OUTSTANDING! I have tried over 500 recipes here at Zaar to date, and this recipe is hands down the BEST I have tried here so far. The shrimp is juicy and tender and tastes rich & delicious. A fabulous, showstopper of a company dish, but so tasty that even children will enjoy it (my daughter loved it). Accurate instructions too. I'd give it 10 stars if I could. Note: I did not have any panko, so I used extra Italian bread crumbs.

6 people found this review helpful

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From: KITTENCAL

On Feb 22, 2004

Sugarpea said it...Yowza is THE word for this shrimp dish. Can I give this 10 or more stars? This is amazingly delish...I had large shrimp in the freezer that I just had to use up, and I had this in my cookbook just waiting to try, well this was it!....I had the same propblem as Hey Jude, we too kept nibbling on the shrimp as they came off of the pan. I didn't have angel hair pasta so I used spaghetti instaead, it still was out of this world. This is a recipe that I will be making again and again, my DH went bonkers over this shrimp dish, it was so good. I highly recommend this wonderful dish to any seafood lover (like myself and DH) thank you Rita for such a wonderful recipe, just keep em' comin... we all just loved it!

5 people found this review helpful

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