Name: Campbell Pizzas Shrimp Parmigiana Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb large shrimp (16-20 count), peeled and deveined, tails removed; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 cups all-purpose flour; 2 large eggs; 2 tbsp milk; 1 cups plain breadcrumbs (panko preferred); 0.25 cups grated Parmesan cheese; 0.5 tsp dried Italian seasoning; 3 tbsp olive oil (for frying); 1 tbsp extra-virgin olive oil; 0.25 cups yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbsp tomato paste; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 2 tbsp fresh basil, chopped (or 1/2 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 1 cups shredded low-moisture mozzarella; 2 tbsp freshly grated Parmesan (for topping); 1 tbsp fresh parsley, chopped (for garnish); 2 wedges lemon wedges (optional, for serving)

Method

Marinara Sauce

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken slightly, stirring occasionally.

Finish

Stir in the chopped fresh basil, adjust seasoning to taste, then remove from heat and keep warm while you prepare the shrimp.

Shrimp

Prep shrimp and dredging stations

Pat the shrimp dry with paper towels. Season them lightly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder—toss to coat. Set up three shallow bowls: one with 1/2 cup flour; one with the eggs beaten with 2 tablespoons milk; and one with the breadcrumbs mixed with 1/4 cup grated Parmesan and 1/2 tsp dried Italian seasoning.

Bread the shrimp

Working in batches, dredge each shrimp in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb-Parmesan mixture to coat evenly. Place breaded shrimp on a tray while heating the oil.

Fry the shrimp

Heat a large skillet over medium-high heat and add 3 tablespoons olive oil. When oil shimmers (but not smoking), fry shrimp in a single layer in batches for about 1–1.5 minutes per side until golden brown and just cooked through. Avoid overcrowding. Transfer cooked shrimp to a paper-towel-lined plate to drain.

Assembly & Baking

Preheat and arrange

Preheat the broiler (or oven to 425°F / 220°C if you prefer baking) and position an oven rack about 6 inches from the top element. Spread about 1 to 1 1/2 cups of the warm marinara in an even layer in a shallow 9x9-inch or similar-size ovenproof baking dish (or individual gratin dishes).

Arrange the fried shrimp over the marinara in a single layer, overlapping slightly if needed. Spoon a little extra sauce over any exposed shrimp.

Evenly sprinkle the shredded mozzarella over the shrimp, then grate or sprinkle the remaining 2 tablespoons Parmesan on top.

Melt cheese

Place the baking dish under the broiler for 2–4 minutes, watching closely, until the mozzarella is melted, bubbly and lightly golden. If using a 425°F oven, bake 8–10 minutes until cheese melts and begins to brown.

Finish and serve

Remove from oven, garnish with chopped parsley, and serve immediately with lemon wedges on the side. Serve over pasta, rice, or with crusty bread, if desired.