Best Elegant Shrimp Parmesan Recipes

ELEGANT SHRIMP PASTA

Elegant Shrimp Pasta image

Shrimp and pasta are a dream team! And they taste even better with GOYA® Extra Virgin Olive Oil. In this easy shrimp pasta recipe, the shrimp is gently cooked in warm olive oil with garlic, thyme, and red pepper flakes. The shrimp absorb that vibrant seasoning mixture while the oil coaxes the pure flavor from the seafood. Add lemon juice and grated zest for extra zing, toss with linguini, then sit back and bask in the pleasure of your family's delight!

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 oz. linguini
3/4 cup GOYA® Extra Virgin Olive Oil
1 lb. large shrimp (16-20 pieces), peeled and deveined
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 cloves garlic, thinly sliced
2 tsp. finely chopped fresh thyme
1/4 tsp. hot pepper flakes
1 lemon, zested and juiced(about 1 tsp. zest and 2 tbsp. juice)
2 tbsp. finely chopped fresh parsley

Steps:

1. Cook linguini according to package directions. Drain pasta and return to pot; set aside.
2. Meanwhile, heat oil in medium saucepan over low heat until warm (oil temperature should register 180 degrees F on deep-fry thermometer). Season shrimp with Adobo. Add shrimp, garlic, thyme and pepper flakes, stirring to coat shrimp in oil. Cook, stirring occasionally, until garlic is light golden brown and shrimp are pink and opaque, 8-10 minutes. Remove pot from heat. Stir in lemon juice and zest.
3. Place reserved pot with linguini over low heat. Add shrimp mixture, stirring until pasta is coated with sauce and shrimp is well distributed, about 1 minute. Remove pot from heat. Stir in parsley. Serve.

SKILLET SHRIMP PARMESAN

Skillet Shrimp Parmesan image

Herb-spiced panko forms the best-ever crust on these lightly fried shrimp. They are arranged atop a bed of bubbling marinara sauce, then topped with mozzarella and nutty Parmesan cheese before being broiled until browned and gooey. Basil, crushed red pepper, and more Parmesan finish this outstanding Italian-American dish. To bulk up the meal, serve it with a refreshing Caesar salad and lots of crusty warm bread.

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1 1/2 cups panko, crushed by hand
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried parsley
1 pound shelled and deveined large shrimp, tails removed
Canola oil, for frying
One 24-ounce jar marinara sauce
1 cup shredded low-moisture mozzarella cheese
1/4 cup finely grated Parmesan cheese, plus more for serving
Basil leaves, for garnish
Crushed red pepper, for serving

Steps:

In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

SHRIMP PARMESAN

Shrimp Parmesan image

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

Provided by Rita1652

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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 breadcrumbs
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

Steps:

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