Ingredients
- 1 large Egg
- 1/2 cup Cento Panko Bread Crumbs
- 1/2 lb Jumbo Shrimp, peeled and deveined
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, finely chopped
- 1 can Cento Chefs Cut Tomatoes (28 oz)
- 1 tbsp Fresh Parsley, chopped
- 1/4 cup Fresh Basil Leaves, chopped
- 1 can Cento Caponata (7 oz)
- 1 lb Maurizio Pappardelle
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Locatelli or Ricotta Salata, grated
Directions
In a small bowl, beat egg. In a separate plate, add breadcrumbs. Dip each piece of shrimp into egg then breadcrumbs until evenly coated. Repeat process until each piece of shrimp is breaded. Heat 3 tablespoons of oil over medium-high heat in a 12-inch frying pan. Add shrimp and cook for 1 minute on each side or until golden brown, set aside. In the same pan over medium heat, add remaining oil and sauté garlic for approximately 30 seconds. Add tomatoes, basil and parsley, bring sauce to a boil and let simmer for 10 minutes. Add Caponata, salt and pepper and let simmer for 5 minutes. Cook pasta according to package directions, drain and reserve ½ cup of pasta water. Mix sauce with drained pasta, adding pasta water if sauce is too thick or until desired consistency is achieved. Top with shrimp and cheese. Serves 4.
