Garlic Parmesan Shrimp over rice noodles tossed with bruschetta

March 14, 2017

I love a good Italian inspired dish and after a long day at home being stuck in the snow storm I decided to whip up this quick and easy dish!! 

 

1 pound medium shrimp, peeled and deveined

4 tablespoons olive oil

1 tablespoons balsamic vinegar 

garlic, minced or powder to taste

1/2 teaspoon dried oregano 

2 teaspoon dried basil

1/4 cup freshly grated Parmesan or shaker can

Sea salt and fresh ground pepper 

1/2 cup Gluten free Panko Crumbs 

1 pint cherry tomatoes 

1/2 cup finely diced Vidalia onion 

Avocado (optional)

Red Pepper flakes can be added to your taste 

 

 

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp in a single layer onto the prepared baking pan Add olive oil, garlic, oregano, 1/2 basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Ok to broil if looking to crisp or brown panko topping.

While shrimp is cooking, dice cherry tomatoes and dice onions.  Salt and pepper and toss with EVOO and balsamic vinegar, 1/2 tsp basil. Cook rice noodles according to package directions and toss with bruschetta mixture. 

Top with shrimp and pan drippings and serve with avocado (optional )

 

 

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