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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup fresh bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1 lb. uncooked medium shrimp, peeled and deveined
- 2 eggs (slightly beaten)
- 2 Tbsp. Bertolli Classico Olive Oil
- 1 jar bertolli vodka sauce made with fresh cream
- 4 oz. roll (mozzarella cheese, with prosciutto, sliced)
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Directions
- Preheat oven to 400°. Mix bread crumbs, Parmesan cheese, garlic powder and salt in shallow dish. Dip shrimp in eggs, then bread crumb mixture until evenly coated.
- Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the shrimp, turning once, 6 minutes or until shrimp turn pink. With paper towel, wipe pan clean and repeat with remaining 1 tablespoon Olive Oil and shrimp.
- Evenly spread 1-1/2 cups Sauce in 13 x 9-inch baking dish; top with shrimp. Pour remaining sauce over shrimp, then top with mozzarella. Bake 7 minutes or until cheese is melted and sauce is bubbling.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium460mg19% |
| Potassium140mg4% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C0% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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