Luckytrim
Grill Master
CRISPY PARMESAN SHRIMP WITH THE SPAGHETTI
3 ounces Parmesan cheese
one egg white
one garlic clove, pressed
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound frozen large, uncooked shrimp (21 to 25 prepare), thawed
2 tablespoons snipped fresh parsley
8 ounces uncooked spaghetti
2 cups broccoli florets
1 cup marinara sauce
preheat oven to 425.
Start the pasta; bring salted water to a boil in a 4 quart saucepan.
Meanwhile, for Parmesan topping, lightly spray a nonstick 12 inch skillet with vegetable oil; heat over medium heat 1 to 3 min. or until hot.
Grate cheese evenly over bottom of skillet with a coarse grating drum. Cook for 5 min. or until cheese is Lacey and Golden .( This is a "Cheese Crisp")
Starting at edges, immediately loosen cheese with a small slotted spatula; slide onto cutting board and cool completely.
Place cheese crisp into resealable plastic bag; coarsely crush into crumbs using flat side of a meat tenderizer.
For the shrimp, whisk together egg white, pressed garlic, salt and black pepper in a mixing bowl. Peel and devein shrimp; remove tails.
Add shrimp to egg mixture and toss to coat. Arrange shrimp in a single layer in a deep dish casserole.
Toss parsley with cheese crumbs. Sprinkle cheese mixture over shrimp.
Bake 10 to 12 min. or until shrimp are cooked through.
Add pasta to boiling water; cook 4 min. . Meanwhile, cut broccoli into small florets and add to boiling pasta;
cook 1 to 2 min. more or until pasta is cooked to desired tenderness.
Meanwhile, place sauce into a small microwavable bowl, and microwave on high 2 to 3 min. or until heated through.
Drain pasta and broccoli.
To serve, divide pasta mixture among serving plates. Spoon sauce over pasta mixture and top with shrimp.
3 ounces Parmesan cheese
one egg white
one garlic clove, pressed
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound frozen large, uncooked shrimp (21 to 25 prepare), thawed
2 tablespoons snipped fresh parsley
8 ounces uncooked spaghetti
2 cups broccoli florets
1 cup marinara sauce
preheat oven to 425.
Start the pasta; bring salted water to a boil in a 4 quart saucepan.
Meanwhile, for Parmesan topping, lightly spray a nonstick 12 inch skillet with vegetable oil; heat over medium heat 1 to 3 min. or until hot.
Grate cheese evenly over bottom of skillet with a coarse grating drum. Cook for 5 min. or until cheese is Lacey and Golden .( This is a "Cheese Crisp")
Starting at edges, immediately loosen cheese with a small slotted spatula; slide onto cutting board and cool completely.
Place cheese crisp into resealable plastic bag; coarsely crush into crumbs using flat side of a meat tenderizer.
For the shrimp, whisk together egg white, pressed garlic, salt and black pepper in a mixing bowl. Peel and devein shrimp; remove tails.
Add shrimp to egg mixture and toss to coat. Arrange shrimp in a single layer in a deep dish casserole.
Toss parsley with cheese crumbs. Sprinkle cheese mixture over shrimp.
Bake 10 to 12 min. or until shrimp are cooked through.
Add pasta to boiling water; cook 4 min. . Meanwhile, cut broccoli into small florets and add to boiling pasta;
cook 1 to 2 min. more or until pasta is cooked to desired tenderness.
Meanwhile, place sauce into a small microwavable bowl, and microwave on high 2 to 3 min. or until heated through.
Drain pasta and broccoli.
To serve, divide pasta mixture among serving plates. Spoon sauce over pasta mixture and top with shrimp.
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