Spaghetti with Breaded Shrimp

Spaghetti with Breaded Shrimp

1 pound spaghetti
1 cup all-purpose flour
2 large eggs
Kosher salt
2 cups fine dry bread crumbs
1 pound SeaMazz easy-peel U-15 or larger shrimp, thawed and peeled, tails left on
4 tablespoons unsalted butter
3 tablespoons olive oil
2 garlic cloves, sliced

2 cups small broccoli florets
2 cups sliced cremini mushrooms
1 cup 1-inch pieces asparagus
1 teaspoon kosher salt
Pinch peperoncino flakes
Vegetable oil, for frying
1 bunch scallions, finely chopped
1 cup grated Grana Padano or Parmigiano-Reggiano
1 lemon, cut in 6 wedges

Bring a large pot of salted water to boil for pasta. Slip the spaghetti into the pot and cook until al dente. Reserve 1 1/2 cups of the pasta water.
Pour the flour into one shallow bowl, beat the eggs with a pinch of salt in another and spread the bread crumbs in a third. Season the shrimp with salt, then dredge them in the flour, tapping off the excess. Dip the shrimp in the egg, letting excess drip back into the bowl, then dredge them in the bread crumbs. Set the breaded shrimp aside. 
To make the pasta sauce, melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat. Add the garlic and let sizzle for a minute until fragrant. Add the broccoli, mushrooms and asparagus and season with the salt and peperoncino. Saute’ the vegetables, tossing occasionally, until they begin to wilt, about 3 minutes. Ladle in 1/2 cup pasta water, cover the skillet and let
cook until the vegetables are almost tender, about 5 minutes.

Heat 1/2 inch vegetable oil in another skillet over medium heat. Fry the shrimp in batches until crispy and golden, about 3 minutes per side. Drain on paper towels and season with salt. Keep the shrimp warm while you finish the pasta.
Once the vegetables in the sauce are almost tender, uncover and add the scallions and 1 cup pasta water. Bring the sauce to a simmer and cook until reduced and the vegetables are tender, about 8-10 minutes.

Plop the pasta directly into the sauce. Add the remaining 2 tablespoons butter and toss to melt. Remove fiom heat and toss with the grated cheese.

Serve the pasta in bowls, topping each serving with 3 or 4 breaded shrimp.

Serve with lemon wedges to squeeze over the shrimp. Makes 46 servings.

Spaghetti with Breaded Shrimp Reviewed by Unknown on 2/29/2020 Rating: 5
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