Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Keep pasta warm. Melt butter in a large deep skillet over medium heat. Stir in panko. Cook and stir until panko is toasted; remove from skillet and set aside.
One-pan does it all! Toast a crumb topper, cook the fish and seafood, then add the pasta and sauce. It's 3 easy steps all in the same skillet!
Servings and Ingredients
|3 c. Hy-Vee penne rigate pasta, dry|
|1 tbsp. Hy-Vee unsalted butter|
|3 tbsp. Hy-Vee plain panko bread crumbs|
|½ lbs. Hy-Vee Fish Market frozen raw EZ peel and deveined shrimp, 26 to 30-ct, thawed|
|1 lbs. fresh cod, or tilapia fillets, cut into 3/4-inch cubes|
|½ tsp. kosher salt|
|½ tsp. Hy-Vee lemon pepper seasoning|
|1 tbsp. Hy-Vee canola oil|
|1 (12.5-oz.) jar Gustare Vita Alfredo sauce|
|½ c. Hy-Vee shredded Parmesan cheese|
|½ c. tomato, chopped|
|Fresh Italian parsley, chopped|
|Lemon slices, for serving|
Things To Grab
- Large deep skillet
- Meat thermometer
Peel shrimp; discard tails. Pat shrimp and cod dry. Season with salt and lemon pepper. Heat oil in same skillet over medium-high heat. Cook and stir shrimp and cod 2 to 4 minutes or until shrimp are opaque and fish easily flakes with a fork (145 degrees).
Stir in hot pasta, Alfredo sauce, Parmesan cheese, and tomato; heat through. Add pasta water to thin sauce, if necessary. Sprinkle with parsley and panko mixture. Serve with lemon slices.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 100mg
- Sodium: 950mg
- Total Carbohydrates: 36g
- Protein: 27g