Skillet Shrimp Parmesan Food

SKILLET SHRIMP AND ORZO

Steps:

• Preheat oven to 400 degrees, with rack in top position. In a large broilerproof skillet, heat 5 teaspoons oil over medium. Add garlic and cook until just beginning to brown, 1 minute. Increase heat to high and add tomatoes; season with salt and pepper and cook, stirring occasionally, until softened, 6 minutes. Add orzo and broth and bring to a simmer. Cover, transfer to oven, and bake until liquid is mostly absorbed, 10 to 12 minutes.
• Toss shrimp with 1 teaspoon oil and 1/4 teaspoon each salt and pepper. Remove skillet from oven and place shrimp on top of orzo. Heat broiler. Broil until shrimp are opaque throughout, 4 minutes. Sprinkle with basil and serve.

SAUTEED SHRIMP PARMESAN

Steps:

• Shell shrimp.
• Melt margarine in non-stick skillet.
• Add garlic and shrimp.
• Saute for 3 to 4 minutes or until shrimp are pink.
• Sprinkle on Parmesan and parsley.

CREAMY PARMESAN AND SPINACH SHRIMP

Steps:

• Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
• Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
• Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
• Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
• Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
• Add spinach and stir and cook until it starts to wilt, about 1 minute.
• Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
• Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
• Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
• Recipe source: Cooking Classy

SKILLET SHRIMP PARMESAN

Steps:

• In a large resealable plastic bag, combine the flour and a pinch each of salt and black pepper; shake to mix. In a medium bowl, beat the eggs. In another large resealable plastic bag, combine the panko, oregano, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper; shake to mix.
• Working in batches, add the shrimp to the bag of flour and shake to coat. Transfer the floured shrimp to the beaten eggs and turn to coat. Lift the shrimp from the egg, letting the excess drip back into the bowl, then add to the bag of panko and shake to coat. Transfer the breaded shrimp to a baking sheet or plate.
• In a large oven-proof skillet, heat 1/4 inch of oil over medium-high heat until little bubbles appear when you insert a wooden chopstick or the end of a wooden spoon. Carefully add half the breaded shrimp and fry, flipping once, until well browned, about 3 minutes total; reduce the heat if the shrimp browns too quickly. Transfer the shrimp to a paper towel-lined plate or baking sheet to drain. Repeat with the remaining shrimp.
• Position the oven rack 6 to 8 inches from the heat source and preheat the broiler to high. Carefully pour the oil into a heatproof container and let the skillet cool slightly.
• Add the marinara to the skillet and cook over medium heat until bubbling. Arrange the fried shrimp in the skillet in an even layer, then sprinkle the mozzarella and 1/4 cup of the Parmesan on top. Broil for 1 to 3 minutes, until the cheese is melted and browned in spots. Garnish the shrimp Parmesan with basil leaves and serve with crushed red pepper and additional Parmesan, for sprinkling.

SHRIMP AND SPINACH RECIPE

Steps:

• Add shrimp, 1 tablespoon of olive oil, ancho or cayenne pepper, minced garlic, and black pepper. Toss to coat the shrimp and set aside for 10 minutes.
• Heat the remaining olive oil in a large skillet over medium-high heat. Place the shrimps in a single layer and sear for 1 minute.
• Flip shrimp and sear the other side for 1 minute.
• Deglaze the skillet with white wine and vegetable stock, and cook for 1 minute, scraping any browned bits with a wooden spoon.
• Add butter to the shrimp and stir until melted. Sprinkle with Italian seasoning and red chili pepper flakes.
• Add spinach to the shrimp and toss for about 30 seconds until wilted.
• Serve the garlic butter shrimp and spinach over pasta, rice, zucchini noodles, or cauliflower rice.
• Add a sprinkle of red chili pepper flakes and parmesan if desired. Enjoy!

SKILLET ZUCCHINI WITH SHRIMP

Steps:

• Place butter in fry pan and add onion rings; saute, stirring frequently.
• Add zucchini, cover and cook 6 minutes, stirring occasionally.
• Add seasonings, tomato and mushrooms.
• Cover and cook 4 more minutes and set aside.
• Add a little olive oil to fry pan with minced garlic and red chile peppers along with the shrimp.
• Cook approximately 2 to 3 minutes just until shrimp turn pink (You don`t want to over cook them).
• Serve hot shrimp over with skillet zucchini over a pile of linguini and sprinkle with parmesan cheese!

CREAMY PARMESAN GNOCCHI WITH SHRIMP

Steps:

• Cook gnocchi according to the package directions; drain.
• In the meantime, heat up 1 tablespoon olive oil and melt 1 tablespoon butter in a large skillet set over medium-high heat.
• Add shrimp; season with salt and pepper and cook for 2 to 3 minutes, or until pink.
• Remove shrimp from skillet and set aside.
• Return skillet to heat and add in the baby spinach or kale, if using; cook for 2 to 3 minutes, or until wilted. Add more olive oil, if needed. Remove greens from skillet and set them aside.
• Return skillet to medium heat and melt 2 tablespoons butter.
• Add the garlic and cook for about 20 seconds, or until fragrant, stirring constantly. Don't burn the garlic.
• Stir in the flour and cook for 1 minute, or until golden.
• Slowly whisk in the Half & Half; bring to a simmer and cook for 1 to 2 minutes, or until thickened. Whisk and stir frequently; if any lumps form, whisk them into the sauce.
• Stir in the parmesan cheese.
• Season with salt and pepper.
• Remove from heat.
• To the sauce, stir in the shrimp, greens, and gnocchi; toss to combine.
• Garnish with parsley.
• Serve.