This is another Pampered Chef recipe that we have come to love over the last several months. I thought I'd share it with you as well. And for those who were asking me for pictures last time, I took a picture after Mark finished cooking it the other night.
3 oz Parmesan cheese
1 lb frozen large uncooked shrimp, thawed
1 egg white
2 tbsp snipped fresh parsley
1 garlic clove, pressed
8 oz uncooked spaghetti (we use angel hair)
1/4 tsp salt
2 cups broccoli florets (we left these out)
1/2 tsp coarse ground pepper
1 cup marinara sauce
1. Preheat oven to 425 degrees. To start pasta, bring salted water to a boil.
2.Meanwhile, for Parmesan topping, lightly spray nonstick skillet with vegetable oil, heat over medium heat 1-3 minutes or until hot. Grate cheese evenly over bottom of skillet. Cook 4-5 minutes or until cheese is lacy and golden. Starting at edges, immediately loosen cheese, slide onto cutting board and cool completely. Place cheese crisp into a resealable plastic bag; coarsely crush into crumbs.
3. For shrimp, whisk together egg white, pressed garlic, salt and black pepper in a bowl. Peel and devein shrimp; remove tails. Add shrimp to egg mixture and toss to coat. Arrange shrimp in a single layer in a casserole dish.
4. Snip parsley and toss with cheese crumbs. Sprinkle cheese mixture over shrimp. Bake 10-12 minutes or until shrimp are cooked through.
5. Add pasta to boiling water; cook 4 minutes. Meanwhile, cut broccoli into small florets and add to boiling pasta; cook 1-2 minutes or until pasta is cooked to desired tenderness.
6.Meanwhile, place sauce into a microwave safe dish and microwave on high 2-3 minutes or until heated through. Drain pasta and broccoli. To serve, divide pasta mixture among serving plates. Spoon sauce over pasta mixture; top with shrimp.
Yields: 4 servings
3 oz Parmesan cheese
1 lb frozen large uncooked shrimp, thawed
1 egg white
2 tbsp snipped fresh parsley
1 garlic clove, pressed
8 oz uncooked spaghetti (we use angel hair)
1/4 tsp salt
2 cups broccoli florets (we left these out)
1/2 tsp coarse ground pepper
1 cup marinara sauce
1. Preheat oven to 425 degrees. To start pasta, bring salted water to a boil.
2.Meanwhile, for Parmesan topping, lightly spray nonstick skillet with vegetable oil, heat over medium heat 1-3 minutes or until hot. Grate cheese evenly over bottom of skillet. Cook 4-5 minutes or until cheese is lacy and golden. Starting at edges, immediately loosen cheese, slide onto cutting board and cool completely. Place cheese crisp into a resealable plastic bag; coarsely crush into crumbs.
3. For shrimp, whisk together egg white, pressed garlic, salt and black pepper in a bowl. Peel and devein shrimp; remove tails. Add shrimp to egg mixture and toss to coat. Arrange shrimp in a single layer in a casserole dish.
4. Snip parsley and toss with cheese crumbs. Sprinkle cheese mixture over shrimp. Bake 10-12 minutes or until shrimp are cooked through.
5. Add pasta to boiling water; cook 4 minutes. Meanwhile, cut broccoli into small florets and add to boiling pasta; cook 1-2 minutes or until pasta is cooked to desired tenderness.
6.Meanwhile, place sauce into a microwave safe dish and microwave on high 2-3 minutes or until heated through. Drain pasta and broccoli. To serve, divide pasta mixture among serving plates. Spoon sauce over pasta mixture; top with shrimp.
Yields: 4 servings
it looks great!
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