SHRIMP PARMESAN with Angel Hair
Maggiano's Little Italy Recipe
20 Shrimp, 21/25 count
1/3 cup seasoned flour, for dredging
1/2 cup fresh herb bread crumbs
1/2 cup Panko breadcrumbs
3 tablespoons butter
1 garlic clove, minced
12 ounces angel hair pasta, cooked
2 tablespoons parmesan cheese, grated
1/2 cup mozzarella cheese, grated
16 ounces marinara
1 tablespoon basil, julienne
Butterfly the shrimp and lightly pound the shrimp to flatten. Place the egg wash into one bowl, flour onto a plate and fresh herb & panko breadcrumbs onto another plate. Dredge all shrimp in flour first, making sure that the flour coats the shrimp completely on all sides, do not coat the tail. Dip each individual piece of the shrimp into the egg wash & allow batter to briefly drip off the shrimp; remember not to coat the tails. Then dip shrimp into the fresh herb breadcrumb/panko breadcrumb mixture by pressing the crumbs into the shrimp to coat well; leaving the tails exposed.
Carefully place onto a parchment lined sheet tray. In a saute pan, heat butter and garlic, until lightly browned. Add the cooked angel hair to pan and toss with parmesan cheese, and place onto the center of your serving platter in a small oval mound. While pasta is being made, cook the breaded shrimp in a 350 degree deep fryer for approximately 3 minutes or until golden brown. Remove from the fryer and place on a cookie sheet.
Place the grated mozzarella over the top of the shrimp and between the tail (ensuring it adheres to the shrimp) and place entire platter in the oven at 350 degree for 1 minute or until cheese begins to melt.
In a saute pan, heat the marinara sauce and place around angel hair pasta and top with shrimp. Garnish with julienne basil over the top of the shrimp.