Breaded Shrimp Marinara

By SallySmo

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

Details

Adapted from asweetpeachef.com

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