Shrimp Milanese Caponata – Panko breaded shrimp, fried golden brown and served over a bed of pappardelle, coated in a tomato and caponata sauce.
Prep time 10 Min | Cook Time 25 Min | Serves 4
Ingredients
- 1 large Egg
- 1/2 cup Panko Bread Crumbs
- 1/2 lb Jumbo Shrimp, peeled and deveined
- 6 tbsp Imported Extra Virgin Olive Oil
- 2 cloves Garlic, finely chopped
- 1 can Chef’s Cut Tomatoes (28 oz)
- 1 tbsp Fresh Parsley, chopped
- 1/4 cup Fresh Basil Leaves, chopped
- 1 can Cento Caponata (7 oz)
- 1 lb Pappardelle Pasta
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
- 1 cup Locatelli Ricotta Cheese, grated
Directions
- In a small bowl, beat egg.
- In a separate plate, add breadcrumbs.
- Dip each piece of shrimp into egg then breadcrumbs until evenly coated. Repeat process until each piece of shrimp is breaded.
- Heat 3 tablespoons of oil over medium-high heat in a 12-inch frying pan.
- Add shrimp and cook for 1 minute on each side or until golden brown, then set aside.
- In the same pan over medium heat, add remaining oil and sauté garlic for approximately 30 seconds.
- Add tomatoes, basil and parsley, bring sauce to a boil and let simmer for 10 minutes.
- Add Caponata, salt and pepper and let simmer for 5 minutes.
- Cook pasta according to package directions, drain and reserve 1/2 cup of pasta water.
- Mix sauce with drained pasta, adding pasta water if sauce is too thick or until desired consistency is achieved.
- Top with shrimp and cheese.