Buffalo Shrimp Pasta

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 571kcal

Ingredients

  • 20 jumbo Shrimp peeled and deveined, (butterflied if desired)
  • 1 cup Seasoned Panko bread crumbs
  • 1/4 cup Shredded coconut
  • 2 Eggs beaten
  • 8 oz Angel Hair pasta
  • 2 cups Canola oil or more if needed
  • 1 cup Chicken broth
  • 1/4 cup Heavy cream
  • Buffalo wing sauce drizzling
  • 1/4 cup Crumbled blue cheese plus more for garnish
  • 2 tbsp Scallions chopped, plus more for garnish
  • 4 slices Crusty bread
US Customary - Metric

Instructions

  • If butterflying the shrimp: slice the back of the shrimp from top to bottom 3/4 of the way through (do not slice all the way through the shrimp).
  • Mix together the breadcrumbs and coconut in a shallow bowl. Coat the shrimp in the egg, then coat very well with the breadcrumb, pressing the breading on with your hands. Then set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  • Place the broth, cream, and blue cheese in a saucepan on medium heat. Bring to a simmer until the sauce thickens to a creamy consistency. Toss the pasta in the sauce.
  • Serve immediately with shrimp, drizzle with buffalo wing sauce, garnish with scallions and blue cheese. Serve with bread.

Nutrition

Calories: 571kcal | Carbohydrates: 91g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 812mg | Potassium: 356mg | Fiber: 4g | Sugar: 4g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 4mg

Buffalo Shrimp Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 571 kcal

Ingredients
 
 

  • 20 jumbo Shrimp peeled and deveined, (butterflied if desired)
  • 1 cup Seasoned Panko bread crumbs
  • 1/4 cup Shredded coconut
  • 2 Eggs beaten
  • 8 oz Angel Hair pasta
  • 2 cups Canola oil or more if needed
  • 1 cup Chicken broth
  • 1/4 cup Heavy cream
  • Buffalo wing sauce drizzling
  • 1/4 cup Crumbled blue cheese plus more for garnish
  • 2 tbsp Scallions chopped, plus more for garnish
  • 4 slices Crusty bread

Instructions
 

  • If butterflying the shrimp: slice the back of the shrimp from top to bottom 3/4 of the way through (do not slice all the way through the shrimp).
  • Mix together the breadcrumbs and coconut in a shallow bowl. Coat the shrimp in the egg, then coat very well with the breadcrumb, pressing the breading on with your hands. Then set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  • Place the broth, cream, and blue cheese in a saucepan on medium heat. Bring to a simmer until the sauce thickens to a creamy consistency. Toss the pasta in the sauce.
  • Serve immediately with shrimp, drizzle with buffalo wing sauce, garnish with scallions and blue cheese. Serve with bread.

Nutrition

Calories: 571kcalCarbohydrates: 91gProtein: 22gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 109mgSodium: 812mgPotassium: 356mgFiber: 4gSugar: 4gVitamin A: 433IUVitamin C: 5mgCalcium: 140mgIron: 4mg
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