Puglia-Style Shrimp Orecchiette
with Roasted Tomato, Parmesan & Parsley
Puglia-Style Shrimp Orecchiette
Tender shrimp and ear-shaped pasta come together with roasted tomato, Parmesan, and parsley for a bright, savory dish inspired by southern Italy.
Ingredients
For 2 servings
- 1 teaspoon Dried Oregano
- 2 clove Garlic
- 8 ounce Grape Tomatoes
- 1 unit Onion
- 6 ounce Orecchiette Pasta
- ¼ cup Panko Breadcrumbs
- 6 tablespoon Parmesan Cheese
- ¼ ounce Parsley
- 10 ounce Shrimp
Additional Ingredients
- 4 teaspoon Cooking Oil
- 3 tablespoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories860
Protein40g
Carbs82g
Fat40g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlyQuickEasy PrepNew
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for chickpeas, white beans, or sautéed mushrooms for similar hearty protein and texture. For dairy-free or vegetarian needs, use a plant-based Parmesan alternative; for gluten-free, choose gluten-free orecchiette and breadcrumbs.
What to serve with it
Serve with a crisp green salad or garlicky broccoli rabe to balance the rich, savory pasta. Warm crusty bread also works well for soaking up the tomato and cheese sauce.
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