Shrimp Parmigiana

Shrimp Parmigiana
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  • 2 tablespoons Essence, recipe follows
  • 2 tablespoons finely grated Parmigiana-Reggiano
  • 1 pound spaghetti, cooked until dente and covered to keep warm
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1 tablespoon water
  • + 6 more ingredients
    • 1 cup fine dry bread crumbs
    • 1 ¼ pounds jumbo shrimp, peeled and deveined, patted dry
    • Vegetable oil, for frying (about 2 cups)
    • 1 (25-ounce) jar marinara sauce (recommended: Emeril's Homestyle Marinara sauce)
    • 1 cup grated mozzarella cheese
    • Chopped parsley leaves, for garnish

1. In a shallow bowl, combine the flour with 1 tablespoon of the Essence, and 1/2 teaspoon of the salt. In a second bowl, beat the eggs with the water. In another bowl, combine the bread crumbs with the Parmigiana, remaining tablespoon Essence, and remaining 1/2 teaspoon of salt.

View full recipe at SpringPad


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