1 jumbo egg
½ cup CENTO Panko bread crumbs
½ lb. jumbo shrimp, peeled and deveined
6 Tbsp. CENTO extra virgin olive oil
2 cloves garlic, finely chopped
28 oz. CENTO Chef’s Cut Tomatoes
1 Tbsp. fresh parsley, chopped
¼ cup fresh basil, chopped
7 oz. CENTO Caponata
1 lb. Maurizio Pappardelle
Salt and pepper to taste
1 cup grated locatelli or ricotta salata cheese
In a small bowl, beat egg. On a separate plate, add bread crumbs. Dip each piece of shrimp into egg then dip into bread crumbs until evenly coated. Repeat the process until each piece of shrimp is breaded. In a 12 inch frying pan over medium-high heat, heat 3 tbsp. of oil. 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; sauté garlic for approximately 30 seconds. Add tomatoes, basil and parsley; bring sauce to a boil then let simmer for 15 minutes. With 5 minutes remaining, add caponata, salt and pepper. In the meantime, cook pasta according to instructions on page (reserve water after draining*). Mix sauce with drained pasta; top with shrimp then cheese. Serve and enjoy. Serves 4.
*NOTE: if sauce is too thick, add pasta water ½ cup at a time until desired consistency is reached.
PREP TIME: 15 minutes