Shrimp Parmigiana & Pasta Bake
Shrimp Parmigiana & Pasta Bake
Shrimp parm meets baked ziti. Who doesn't love a good pasta bake?! Most are either vegetarian or have ground meat. I decided to make a shrimp parm version, because, why not? While this may seem like a lot of steps, everything moves quickly. Boiling the water for the pasta took the longest! I started with large wild Argentinian shrimp. I suggest using large shrimp and of course, wild. Panko makes them very crispy! I made my own seasoning for the panko! The pasta sauce has a little heat to it, which works well with the cheese. It's not very spicy, but adjust to your liking. Reduce the sauce and layer the shrimp on top so it maintains its crispiness. Grate your own cheese, it makes a difference! Finish with some extra freshly grated parmigiano reggiano and fresh basil and it'll be "just right."
Equipment
- large sauce pot
- large braiser or skillet https://amzn.to/42UktLz **
- tongs https://amzn.to/3STjx5K **
- 2 Pyrex dishes https://amzn.to/3ZROSc1 **
- large plate
- strainer https://amzn.to/3SZVK4i **
- grater https://amzn.to/3SZVK4i **
Ingredients
Shrimp
- 16 oz Wild Large Shrimp
- 2 organic large eggs
- 1/4 cup organic whole milk
- 1 1/2 cups panko breadcrumbs
- 1 1/2 tsp kosher salt + plus additional https://amzn.to/3Sa6PAV **
- 1/2 tsp fresh cracked black pepper + plus additional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1 cup freshly grated parmigiano reggiano
- avocado oil
Pasta & Sauce
- 16 oz penne or rigatoni
- 1 yellow or white onion
- 3 garlic cloves
- 1/2 tsp chili flakes
- 1 tbs organic tomato paste
- 28 oz organic crushed or whole tomatoes
- 1 cup low moisture mozzarella or fontina cheese freshly grated
- 1 cup parmigiano reggiano
- kosher salt https://amzn.to/3Sa6PAV **
- fresh cracked black pepper https://amzn.to/3RoH0wh **
- organic olive oil
- 1 cup organic fresh basil
Instructions
- In a large stock or sauce pot bring water to a boil.
- Shred the parmigiano & mozzarella cheese. Set aside.
- Dice the onion and mince the garlic.
- Preheat the oven to broil high. Place a rack 6 inches from the flame.
Shrimp
- Set up the dredging station. In 1 dish, crack 2 eggs and add the milk. Add a pinch of salt and a few grinds of cracked black pepper. Whisk to combine.
- In another dish, add the panko, 1 1/2 tsp of kosher salt, 1/2 tsp of black pepper, garlic powder, onion powder, dry basil, dry oregano, 1 cup of freshly grated parmigano reggiano. Mix to combine.
- Pat dry the shrimp. Dip some of the shrimp in the panko, then the egg mixture then back into the panko. Press down so the panko adheres to the shrimp. Set aside on a plate while you continue with the remaining shrimp.
- In a large brasier or saute pan, heat a few tbs of avocado oil over medium high heat until shimmering. Place 1/2 of the shrimp in the pan (don't crowd it) and cook undisturbed for 2 minutes. Flip and cook for 2 minutes. Set aside and repeat with remaining shrimp.
Sauce
- In the same pan used for the shrimp, lower the heat to low, if it's dry add a tbs of olive oil. Add the onion, a pinch of salt and a few grinds of cracked black pepper. Stir and cook for 5-7 minutes, until the onions are translucent.
- Add the tomato paste and cook for a few minutes. Add the garlic and chili flakes and cook until garlic is fragrant. Add the crushed tomatoes and their juices, a large pinch of salt and a few grinds of cracked black pepper. Bring to a boil, reduce to a simmer. Cook stirring occasionally. Add 1/2 the basil and mix to combine.
- Meanwhile in the large stock pot with the boiling water, add a few tbs of kosher salt. Drop the pasta and cook for 2 minutes under al dente. Strain and reserve 1/2 cup of pasta water.
- Add the pasta and reserved water to the sauce. Mix to combine. Turn the burner off.
- Place the shrimp on top of the pasta & sauce mixture.
- Add the cheeses.
- Place in the oven under the broiler for ~2 minutes (but keep an eye on it because every oven is different) until the cheese has melted.
- Remove from oven, sprinkle with remaining basil and some more parm for good measure and enjoy.
Notes
** Amazon affiliate - I may received compensation.
I served this with a side of sauteed spinach with garlic, onions and olive oil.
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