Crispy Parmesan Shrimp With Spaghetti

3 oz. Parmesan cheese
1 egg white
1 garlic clove, pressed
1/4 tsp salt
1/2 tsp coarse ground pepper
1 lb frozen large uncooked shrimp (21-25 per lb), thawed
2 T. snipped fresh parsley
8 oz. uncooked spaghetti
2 C. broccoli florets
1 C. marinara sauce

1. Pre-heat oven to 435 degrees. Bring salted water to a boil in 4 qt. Casserole

2. For Parmesan topping, lightly spray NONSTICK 12 in. Skillet with vegetable oil using the Kitchen Spritzer. Heat for 1-3 minutes (or until hot) over medium heat. Grate cheese evenly over the bottom of the Skillet using the Rotary Grater. Cook cheese for 4-5 minutes or until it turns golden and lacy. Start at the edges and immediately loosen cheese with Small Slotted Turner. Slide it on to a cutting board and allow to cool completely. Place cheese crisp into a plastic bag and crush with with side of Meat Tenderizer

3.  For shrimp, whisk egg white, garlic salt & pepper in Classic Batter Bowl. Peel, devein, and remove tails from shrimp. Add shrimp to the egg mixture and toss to coat. Arrange the shrimp in a single layer at the bottom of the Deep Covered Baker.

4. Snip parsley with the Mini Professional Shears then toss with the cheese crumbs. Sprinkle the cheese mixture over the shrimp. Bake 10-12 minutes or until the shrimp are cooked through.

5. Add pasta to boiling water, cook for 4 minutes. Meanwhile cut broccoli into small florets and add to boiling pasta. Cook 1-2 more minutes or until cooked to desired tenderness.

6. Place sauce into Small Micro-Cooker and microwave on high for 2-3 minutes or until warm. Drain pasta and broccoli. Divide pasta among plates, top with sauce then shrimp.

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