Ingredients
- 2 tbsp. olive oil, divided
- 1 lb. jumbo shrimp, shelled and de-veined
- 1 cup unseasoned breadcrumbs
- 1-2 cups tomato sauce (see recipe @ http://www.asweetpeachef.com/sauces/simple-tomato-sauce/)
- 1 tbsp. plus 1 1/2 tsp. kosher salt
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1 package noodles (can be spaghetti, linguine, fettuccine, etc.)optional: grated parmesan and basil for garnish
Preparation
Step 1
Boil noodles in a large pot of boiling water mixed with 1 tbsp. salt until almost done (al dente). Remove from heat and drain water. Set aside.
While noodles are boiling, heat the sauce in a medium sauce pan until heated through.
Combine the breadcrumbs, 1½ tsp. kosher salt, rosemary, thyme, basil, oregano, pepper and garlic powder in a mixing bowl. One by one, coat each shrimp with the breadcrumb mixture.
Heat a large skillet over medium-high heat. Add 1 tbsp. olive oil. Place the shrimp in the skillet, taking care to give space in between each other.
Cook 1-2 minutes per side, until a golden crust develops and the shrimp turns white and s no longer translucent. Add the additional 1 tbsp. olive oil as needed to keep the shrimp frying.
To serve, add desired amount of tomato sauce over desired amount of noodles. Place 5-6 shrimp per serving atop the sauce.
Garnish with fresh basil and parmesan if desired
-A Sweet Pea Chef