Shrimp Parmesan

  • 1 egg, beaten
  • 1 lb. jumbo shrimp, peeled and deveined
  • ¼ cup flour
  • ½ tsp. Old Bay seasoning
  • ½ cup Italian seasoned breadcrumbs
  • ½ cup panko breadcrumbs
  • ½ cup grated parm. Cheese
  • 1 tbsp. mayonnaise
  • Oil, for frying
  • 8 oz. grated mozz. Cheese
  • 2 cups spaghetti sauce
  • 8 oz. angel hair pasta, cooked al dente
  • Parm. Cheese, for topping

In a zip lock bag, mix together flour w/ Old Bay Seasoning. Toss in shrimp, and shake to coat. Remove shrimp, and add both types of breadcrumbs and parm. To the flour mixture. In a sm. Bowl, mix together egg and mayonnaise. Dip the floured shrimp into the egg mixture and then the breadcrumbs. Brown shrimp in lg. pan, and drain on paper towels. Preheat oven to 350º. In a greased casserole dish, spread 1/3 of the sauce. Top the sauce w/ the cooked pasta, and then spread another 1/3 of the sauce on top. Top that layer of sauce w/ the shrimp, followed by the mozz., the rest of the sauce, and extra parm. Bake for about 15-20 min. (or until cheese is melted).


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