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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
One Pot Breaded Parmesan Shrimp Scampi Pasta
Ingredients
- 8 Ounces Spaghetti
- 1 Cup Panko Breadcrumbs
- 1/2 teaspoon Lemon Zest
- 1/4 Cup Parmesan Cheese
- Salt and Pepper
- 1 Pound Shrimp, cleaned
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
Sauce
- 1/4 Cup Butter
- 2 Cloves Garlic, minced
- 1/4 Cup Chicken Broth
- 1/2 Lemon, zested
- Juice of 1 lemon
- Parsley for garnish
- Parmesan for garnish
Instructions
- Cook the pasta in well salted water in the pot.8 Ounces Spaghetti
- Drain into a colander and set aside.
- Wipe the pot dry with a napkin.
- Mix the bread crumbs, lemon zest and Parmesan in a bowl.1 Cup Panko Breadcrumbs, 1/2 teaspoon Lemon Zest, 1/4 Cup Parmesan Cheese
- Season shrimp with salt and pepper and coat in breadcrumbs.1 Pound Shrimp, Salt and Pepper
- Heat your pan over medium high heat and add be butter and olive oil.1 Tablespoon Butter, 1 Tablespoon Olive Oil
- Place shrimp in and turn to medium, flipping once pink, about 2 minutes, cook another 2 minutes and remove to a plate.
- Quickly add remaining butter and the garlic and cook for 30 seconds while stirring and add the broth and lemon zest and juice.1/4 Cup Butter, 2 Cloves Garlic, 1/4 Cup Chicken Broth, 1/2 Lemon, Juice of 1 lemon
- Simmer for 5 minutes on medium low heat.
- Add the pasta and shrimp and toss to coat garnishing with parsley!Parsley for garnish, Parmesan for garnish
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Baked Coconut Shrimp with Tropical Dipping Sauce
Baked Coconut Shrimp with Tropical Dipping Sauce is sure to be your favorite summer dinner. Crunchy shrimp that are so easy and much healthier!
What size shrimp do you use? Cooked or raw?
Hi Marie! Medium or large shrimp work great (30-50/lb) and it should be raw when you add it to the dish. Just make sure it has been cleaned. Enjoy!
Delicious and SO easy!
Thank you so much Keri!
Do I use salted or unsalted butter ?
I always recommend using unsalted so you can control the saltiness of the dish. If you only have salted, it will probably be fine since there isn’t any other salt added in the recipe.
Can i leave put the breadcrumbs
Yes, the shrimp just won’t have that crunchy breaded texture.
This looks like the perfect Sunday meal! Excited to try it 😊
Yay, enjoy!
This looks so yummy!