One Pot Breaded Parmesan Shrimp Scampi Pasta

If there’s one thing I know, it’s that people love their shrimp pasta, but this one pot breaded parmesan shrimp scampi pasta takes it to a whole new level.

Hey everyone, Cade here! You always know it’s going to be me when it comes to the seafood posts. Somehow seafood has become my job in the kitchen and I’m pretty sure it has something to do with the cleaning of the shrimp. I’ll let you in on a secret, Carrian will butcher a whole chicken but deveining a shrimp and seeing their little eyes creeps her out. And not just a little, I’d give anything for you to see her try to get it done. One more reason to love her.

How Do You Devein Shrimp?

The “vein” in a shrimp is not truly a vein, but rather its digestive tract.

It runs along the back of the shrimp just beneath the surface, and it looks like a thin string filled with dark grit.

Sometimes the vein is very prominent, other times you’ll hardly notice it.

It all depends on the shrimp and what it was eating right before it was caught.

The vein isn’t really harmful if you accidentally eat one, but they are rather unsightly and can add some grittiness to your delicious bite of shrimp.

To remove it, all you have to do is make a shallow cut along the back of the shrimp and then pull out the vein with the tip of your knife.

It sounds pretty disgusting and unpleasant, but once you do one or two, you start to get over the gross factor.

Shrimp scampi is a classic recipe but when Carrian’s mom comes to visit, a true lover of all shrimp recipes, I like to mix things up. I breaded this shrimp in a crunchy panko and parmesan mixture with a little lemon zest. Carrian says I like to repeat flavors, just ask her about the lemon pepper dinner I made, it wasn’t a favorite, haha. But in this case the lemon isn’t noticeable, it just brightens up the shrimp.

The pasta is very simple, just butter, a little broth and lemon juice and of course we add a touch more parmesan on top of everything.

Best of all, I just use one pot. Carrian found this new oyster line of pots at Le Creuset so we used the saucier pot, cooked the pasta and set it aside in a colander, cooked the shrimp after wiping the pot out with a napkin, and then leaving any breadcrumbs in the bottom when I make the sauce. It’s actually really good to have the browned breadcrumbs in the pasta.

Then just toss everything back in with the sauce and serve right out of the pot. Super, super easy. And I’ll tell you my secret, I just buy frozen, pre cleaned shrimp so I’m not even cleaning it like Carrian thinks.

When is Pasta Done?

The only way to know if it’s done is to taste it! It should be al dente, or firm to the bite.

The more pasta cooks, the gummier it gets, so if it sticks to the wall it’s probably overdone.

One Pot Breaded Parmesan Shrimp Scampi Pasta

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