Spaghetti with Breaded Shrimp
1 pound spaghetti
1 cup all-purpose ;our
2 large eggs
2 cups ;ne 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 ;orets
2 cups sliced cremini mushrooms
1 cup 1-inch pieces asparagus
1 teaspoon kosher salt
Pinch peperoncino ;akes
Vegetable oil, for frying
1 bunch scallions, ;nely chopped
1 cup grated Grana Padano
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 1½ cups of the pasta water.
Pour the ;our 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 ;our, tapping o; 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
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. Sauté the vegetables, tossing occasionally, until they begin
to wilt, about 3 minutes. Ladle in ½ cup pasta water, cover the skillet and let
cook until the vegetables are almost tender, about 5 minutes.
Heat ½ 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 ;nish 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 from 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 4-6 servings.
Recipe adapted from Lidia’s Italy in America, by Lidia Matticchio
Bastianich and Tanya Bastianich Manuali (Alfred A. Knopf, 2011).
102 A Decade of Cooking The Costco Way