Breaded Shrimp in a Sea of Fusilli recipe

Servings: 4

Make this an easy weeknight supper by using pre-made pasta sauce. If you want, you can even have the fishmonger prepare the shrimp for you while you finish your shopping. We leave the tails on this shrimp so that it holds its shape and looks great over the pasta.



1 pound long fusilli-shaped pasta

1 pound large raw shrimp

1 egg, beaten

1/2 cup or more seasoned breadcrumbs for dipping

1 tablespoon olive oil

2 tablespoons butter

1/4 cup finely chopped flat-leaf parsley

 Pecorino Romano cheese, grated

Breaded Shrimp in a Sea of Fusilli recipe | Teflon™
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Cook the pasta according to package directions. While the pasta cooks, clean and devein the shrimp but leave the tails on. Dip the shrimp into the egg and then breadcrumbs.

In a large skillet coated with Teflon™ nonstick coating, heat the oil and butter and add the shrimp, cooking over medium heat for about 4 minutes, or just until the shrimp is golden; don’t overcook.

Heat the pasta sauce in a small saucepan coated with Teflon™ nonstick coating. Serve the pasta with the shrimp on top and sprinkle with the parsley. Pass the grated cheese.   

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