This month we are featuring a twist on the famous chicken parmesan. Our version features breaded shrimp with melted cheese, angel hair pasta and marinara sauce. Come in and enjoy this recipe at Maggiano’s in the month of February! Love it? Try the recipe below at home.
20 Shrimp, 21/25
1/3 Cup Seasoned Flour, For Dredging
½ Cup Fresh Herb Bread Crumbs
½ Cup Panko Breadcrumbs
3 Tbsp Butter
1 Garlic clove, minced
12 oz Angel Hair, cooked
2 Tbsp Parmesan, grated
½ Cup Mozzarella, grated
16 oz Marinara
1 Tbsp Basil, julienne
1. Butterfly the shrimp and lightly pound the shrimp to flatten.
2. Place the egg wash into one bowl, flour onto a plate and fresh herb & panko breadcrumbs onto another plate.
3. Dredge all shrimp in flour first, making sure that the flour coats the shrimp completely on all sides, do not coat the tail.
4 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.
5. 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.
6. Carefully place onto a parchment lined sheet tray.
7. In 10” sauté pan, heat butter and garlic, until lightly browned.
8. 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.
9. While pasta is being made, cook the breaded shrimp in a 350° deep fryer for approximately 3 minutes or until golden brown. Remove from the fryer and place on a cookie sheet.
10. 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° for 1 minute or until cheese begins to melt.
11. In a 10” sauté pan, heat the marinara sauce and place around angel hair pasta and top with shrimp.
12. Garnish with julienne basil over the top of the shrimp.