Garlic Shrimp with Parmesan Panko
Asparagus-Red Pepper Gemelli
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ½ cup panko breadcrumbs (preferably whole wheat)
- 3 Tbsp olive oil, divided
- ½ cup freshly grated Parmesan cheese
- ½ tsp freshly ground pepper
- 2 lb peeled, deveined large raw shrimp
- 2 tsp Italian seasoning
- ½ tsp kosher salt
- 4 cloves garlic, minced
Instructions
- Toast breadcrumbs in 1 Tbsp hot oil in a large skillet over medium-low heat 3 to 4 minutes or until golden. Transfer to a bowl; stir in cheese and pepper.
- Sprinkle shrimp with Italian seasoning and salt. Cook shrimp and garlic in 2 Tbsp hot oil in skillet over medium-high heat 4 to 6 minutes or until shrimp turn pink. Sprinkle breadcrumb mixture over shrimp.
Side Dish Ingredients
- 3 cups gemelli pasta (or use your favorite pasta shape)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- ¾ cup drained roasted red peppers, cut into 1-inch pieces
- 2 Tbsp olive oil
- 3 Tbsp chopped fresh basil
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Side Dish Instructions
- Cook pasta in a large pot according to package directions, adding asparagus during last 3 minutes of cooking. Drain and toss with remaining ingredients.
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