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This Valentine’s Day will be a little special for me because my husband is scheduled to be home from deployment a few days before the big day.

We haven’t had a normal V-day since we’ve been married because he was deployed a couple of years ago.

Then he was in training for deployment the year before that and he worked really late last year getting ready for another deployment. Geesh!

Since he’ll be home this year (fingers crossed) I wanted to make something special for him. He is a really big seafood lover and I just love any type of pasta.

This parmesan crusted shrimp with fettuccine recipe will definitely satisfy both of our taste buds, as well as make a special meal for the occasion. Enjoy!

Parmesan Crusted Shrimp with Fettuccine

Ingredients

For the Shrimp

½ Cup Shredded Parmesan Cheese
¼ Cup Bread Crumbs
½ Tbsp. Garlic Powder
¼ Tbsp. Basil
½ Tsp. Salt
½ Lb. Shrimp Fully Cooked Before Packaged Defrosted
1 Large Egg Beaten
1 Tbsp. Light Extra Virgin Olive Oil

For the Pasta

¼ Lb. Fettuccine
¾ Cup Heavy Whipping Cream
¼ Cup Shredded Parmesan Cheese
2 Tbsp. Butter
2 Tbsp. Garlic Powder
1 Tsp. Parsley Chopped
½ Tsp. Salt

Instructions

In a medium bowl, mix parmesan, bread crumbs, garlic powder, basil, and salt. Set bowl aside. Dip shrimp into egg bath. Place shrimp in parmesan cheese mixture and coat both sides of shrimp. Over low to medium heat, in olive oil, cook shrimp until cheese is a light golden brown. Set aside.
Cook pasta according to package, until al dente. Strain water from pasta and set aside.
In a medium pot, over medium heat, cook whipping cream, parmesan, butter, garlic powder, parsley and salt. Stir occasionally until sauce comes to a slight boil. Remove from heat. Add pasta to sauce. Gently mix, coating all of the pasta. Plate the pasta and then top pasta with shrimp or set shrimp on the side. Serve while warm.

If you like this recipe, then you may want to try mofongo with garlic-lime shrimp, a Puerto Rican plantain dish.