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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 100mg
- Sodium: 950mg
- Total Carbohydrates: 36g
- Protein: 27g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Seasons August 2020