Shrimp Pasta with Lemony Panko
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 4 oz whole grain penne pasta
- 1 lemon
- 1 Tbsp butter, divided
- 2 Tbsp panko breadcrumbs
- ¼ tsp salt, divided
- 1 small shallot, sliced
- ½ lb peeled and deveined, large raw shrimp
- 1 clove garlic, minced
- 2 Tbsp chopped fresh parsley
- 2 Tbsp shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate 1 tsp zest and squeeze 2 Tbsp juice from lemon.
- Melt ½ Tbsp butter with ⅛ tsp salt in a large skillet. Add breadcrumbs, and cook 3 minutes or until golden. Remove from skillet; stir in ½ tsp lemon juice.
- Melt ½ Tbsp butter in skillet over medium-high heat. Add shallot, and cook 5 minutes or until tender. Add shrimp, garlic, lemon zest, remaining lemon juice, and ⅛ tsp salt; cook 2 to 3 minutes per side or until shrimp are done.
- Serve shrimp mixture over pasta. Sprinkle with lemony breadcrumbs, parsley, and, if desired, cheese.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
365
|
365
|
| Fat (g) | 9 | 9 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 24 | 24 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 520 | 520 |
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