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Copeland's Panfried Shrimp over Pasta




Source of Recipe


neworleanschannel


List of Ingredients




12 large shrimp, peeled
Cajun spice to coat shrimp (Prudhomme's Seafood Magic)
Flour to coat shrimp
1/2 cup olive oil
1 egg
1 cup milk
1 tablespoon butter
10 roasted garlic cloves
2 Roma tomatoes, diced 1/2 inch
8 artichoke heart quarters
2 cups spinach leaves
1 teaspoon minced garlic
Juice of 2 lemons
1/4 cup seafood stock or clam juice
2 tablespoons butter
1 tablespoon Parmesan Reggiano
1/2 pound angel hair pasta, cooked al dente




Recipe



Directions:


Heat olive oil in a 10-inch skillet. While the oil is heating, season the shrimp with 1/2 teaspoon of Cajun seasoning.

Mix the egg and milk together to make an egg wash.

Pass the seasoned shrimp through the flour, then the egg wash, and then the flour again.

Place battered shrimp in oil and saute for 2 minutes on each side. Remove and drain.


In a separate skillet, add 1 tablespoon of olive oil and add the roasted garlic cloves, artichoke hearts, diced tomatoes, minced garlic and spinach leaves. Saute for one minute, until all the ingredients are heated throughout.

Add the lemon juice and seafood stock. Bring to a brisk boil. Once boiling, add the last two tablespoons of butter and shake the skillet vigorously until the butter is incorporated.


Pour the sauce over the freshly-cooked angel hair pasta and top with grated Parmesan Reggiano cheese.


Serve immediately.