Buffalo Shrimp Pasta
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
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