Cannon Ball Shrimp Recipe

Bring a large pot of water to a rolling boil. Add 1 tsp salt. Add egg noodles and cook according to package directions until just al dente (typically 4–6 minutes). Reserve 1/4 cup of the pasta cooking water, then drain noodles and toss with 1 tablespoon vegetable oil to prevent sticking. Set aside and keep warm.

Prep shrimp

Pat shrimp dry with paper towels. Season with 1/2 tsp salt and 1/2 tsp black pepper. If shrimp are large, you may butterfly them slightly so they form a compact 'ball' when coated.

Breading station

Set up three shallow bowls: one with 1/2 cup flour, one with the beaten egg, and one with 3/4 cup panko mixed with 2 tbsp grated Parmesan. Dredge each shrimp in flour, shake off excess, dip into beaten egg, then press into panko mixture to fully coat. Repeat for all shrimp.

Shallow fry

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Working in batches, add coated shrimp in a single layer and cook 1.5–2 minutes per side until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing sauce and remaining shrimp.

Sauté aromatics

In a separate large skillet or sauté pan, melt 3 tablespoons butter over medium heat. Add the minced shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Tomato base

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add 1 cup tomato sauce and 1 cup stock, scraping up any browned bits. Bring to a gentle simmer.

Finish sauce

Reduce heat to low and stir in 1 cup heavy cream. Add 1 tsp Old Bay, 1 tsp smoked paprika, 1 tsp sugar, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp lemon juice and 1/4 tsp red pepper flakes (if using). Simmer gently for 3–5 minutes until sauce slightly thickens. Taste and adjust seasoning — add more salt, lemon, or red pepper flakes as desired.

Combine shrimp and sauce

Add the fried shrimp to the sauce and spoon it over them to coat. Cook together 1–2 minutes just to marry flavors (do not overcook the shrimp). If sauce is too thick, stir in up to the reserved 1/4 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Divide the tossed noodles between 4 plates or shallow bowls. Spoon the Cannon Ball Sauce with shrimp over the noodles, arranging the shrimp attractively on top.

Garnish with chopped parsley (2 tbsp), sliced scallions, and a lemon wedge per serving. Serve immediately while hot.