Breaded Shrimp with Angel Hair Pasta


Just made this delicious Breaded Shrimp with long green onions, baby portabella mushrooms, broccoli and asparagus recipe yesterday. It’s quite different and non-traditional But it was excellent over a bed of angel hair pasta.

The shrimp is lightly coated with Italian style breadcrumbs and sautéed in butter and oil until they are nicely browned and crisp. The vegetables are then sautéed and finished with a little white wine and lemon juice.

The Breaded Shrimp are placed on top of the pasta and then the vegetable sauce is poured over the top. It was so good I think I ate around a half a pound of shrimp all by myself.


  • 1 pound of medium sized shrimp, peeled and deviened
  • 2 eggs
  • 1/4 cup of milk
  • 1 cup of Italian style bread crumbs
  • 2 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 1 bunch of long green onions, chopped
  • 2 cloves of garlic, chopped
  • 6 baby portabella mushrooms, sliced
  • 4 asparagus spears, trimmed, peeled and cut into pieces
  • 6 broccoli florets
  • 1/2 cup of dry white wine
  • 1 lemon, halved
  • Salt and pepper to taste
  • 1 pound of angel hair pasta
  • ¼ cup of parsley, chopped


  • In a small bowl mix together the eggs and milk.
  • Place the breadcrumbs in a separate bowl
  • Dip the shrimp in the egg mixture and the breadcrumbs.
  • Refrigerate until your ready to use.
  • Steam or boil the asparagus and broccoli until tender.
  • In a large skillet sauté the onions, garlic and mushrooms.
  • Add the shrimp and fry until golden brown on both sides.
  • Add the cooked asparagus and broccoli for 2 minutes
  • Add the wine and squeeze the lemons all over the top.
  • Season with salt and pepper.
  • In 6 quarts of salted boiling water cook the pasta until al dente.
  • Plate the pasta and spoon over the shrimp with the vegetable sauce.

    Garnish with fresh parsley. Serves 4 people.

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