Monday, February 10, 2014

For the Shrimp
½ Cup Shredded Parmesan Cheese
¼ Cup Bread Crumbs
½ Tbsp. Garlic Powder
¼ Tbsp. Basil
½ Tsp. Salt
½ Lb. Shrimp Fully Cooked Before Packaged, Defrosted
1 Large Egg, Beaten
1 Tbsp. Light Extra Virgin Olive Oil
For the Pasta
¼ Lb. Fettuccine
¾ Cup Heavy Whipping Cream
¼ Cup Shredded Parmesan Cheese
2 Tbsp. Butter
2 Tbsp. Garlic Powder
1 Tsp. Parsley, Chopped
½ Tsp. Salt
In a medium bowl, mix parmesan, bread crumbs, garlic powder, basil, and salt.
Set bowl aside.
Dip shrimp into egg bath.
Place shrimp in parmesan cheese mixture and coat both sides of shrimp.
Over low to medium heat, in olive oil, cook shrimp until cheese is a light golden brown.
Set aside.
Cook pasta according to package, until al dente.
Strain water from pasta and set aside.
In a medium pot, over medium heat, cook whipping cream, parmesan, butter, garlic powder, parsley and salt.
Stir occasionally until sauce comes to a slight boil.
Remove from heat.
Add pasta to sauce.
Gently mix, coating all of the pasta.
Plate the pasta and then top pasta with shrimp or set shrimp on the side.
Serve while warm.

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