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Shrimp Parmesan
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 4 servings

Ingredients

5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
One 28-ounce can San Marzano tomatoes, crushed by hand
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
Kosher salt
1 pound extra-large shrimp (U20), peeled, deveined and tails removed
Neutral oil, such as canola or vegetable oil, for frying
1 1/4 cups panko
1 cup grated Parmesan
1 cup all-purpose flour
2 large eggs
6 ounces low-moisture whole-milk mozzarella, grated (1 1/2 cups)
8 ounces spaghetti
1/4 cup fresh basil leaves

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Heat 3 tablespoons of olive oil in a large Dutch oven or skillet over medium heat. When the oil is hot, add the garlic and cook until sizzling, about 30 seconds. Add the tomatoes, red pepper flakes, 1 1/2 cups hot water, 1 teaspoon of the oregano and 1 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. (The sauce will still be a little watery.) Taste and add more salt if needed.

Meanwhile, butterfly the shrimp by slitting them down the back, cutting almost all the way but being sure to leave them attached. Press down gently on each to open and flatten the shrimp like a book. Season all of the shrimp lightly with salt.

Heat about 1/2 inch of neutral oil in a large skillet over medium heat. Combine the panko, 1/2 cup Parmesan and remaining 1 teaspoon oregano in a shallow bowl. Spread the flour in a second bowl. Beat the eggs with a splash of water and a pinch of salt in a third bowl. Dredge the shrimp one at a time in flour, then dip in egg, then roll in panko to evenly coat.

Dip an edge of a coated shrimp in the oil to see if it’s hot enough. If it sizzles on contact it’s ready. Working in batches, add the shrimp to the oil and fry, flipping once, until crisp and golden brown, 1 to 2 minutes per side. Drain on a paper towel-lined plate and repeat with the remaining shrimp.

Bring a large pot of salted water to a boil for the pasta.

Put 1/2 cup of the tomato sauce in a large skillet and set aside. Spread half of the remaining sauce in a large oval gratin dish. Add the shrimp in one layer (it’s okay if they overlap a bit). Pour the remaining tomato sauce over top. Combine the mozzarella and 1/4 cup Parmesan in a small bowl. Sprinkle over the sauce. Bake until the sauce bubbles and the cheese is golden brown and crusty, about 20 minutes.

Meanwhile, add the pasta to the boiling water. Add 1/2 cup pasta cooking water and the remaining 2 tablespoons olive oil to the tomato sauce in the skillet. Stir to combine and bring to a gentle simmer over medium-low heat. When the pasta is al dente, drain and add the pasta to the skillet and toss to coat. Remove from the heat, sprinkle with the remaining 1/4 cup Parmesan and toss again.

Garnish the shrimp with torn basil leaves and serve with the pasta.

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