I love this recipe because it’s a vibrant mix of flavors and textures, with juicy shrimp and zesty tomatoes coming together in a delightful, savory harmony. Plus, the crispy panko topping adds the perfect crunch, making each bite a burst of exciting goodness that’s perfect for a millennial foodie’s palate!
Meals that come together quickly but still pack a punch are a staple of my kitchen, and this Spicy Shrimp Pasta with Breadcrumbs is a prime example. Shrimp, red pepper, garlic, and a bit of white wine and lemon juice make for a fantastic sauce.
My favorite part of the dish, though, is the panko. I love a crispy topping, especially when it comes to pasta.
Panko, with the addition of fresh parsley and a sprinkle of Parmesan, is a win. And this dish manages to stay light while still feeling filling.
Ingredients
Shrimp:
A source of lean protein, low in calories, and teeming with omega-3 fatty acids.
Red Pepper Flakes:
Piquant spices increase heat in a dish, speed up metabolism, and are full of antioxidants.
Olive Oil:
Fats that are healthy for the heart are rich in monounsaturated fats and possess anti-inflammatory properties.
Garlic:
Improves taste; has allicin, which offers many health perks.
Cherry Tomatoes:
Succulent and sugary, plentiful in vitamins A and C, and antioxidant-rich lycopene.
Panko Breadcrumbs:
Provides crunchiness, a low-fat profile, and a lighter texture compared to traditional breadcrumbs.
Lemon Juice:
Illuminates tastes, origin of vitamin C, assists in balancing tastes with sourness.
Ingredient Quantities
- 8 oz spaghetti or linguine
- 12 oz large shrimp, peeled and deveined
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup white wine
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the pasta according to the manufacturer’s directions until it is al dente. Save 1/2 cup of the pasta water, then water, then pour into a colander and allow the pasta to drain. Set the drained pasta aside.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Then, add the shrimp that have been seasoned with salt, pepper, and half of the red pepper flakes. Sauté until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. Add 1 tablespoon of olive oil and the minced garlic to the same skillet. Sauté for about 1 minute, or until the fragrant garlic is just a clear indication that flavor is on the way.
4. Introduce the cherry tomatoes and the rest of the red pepper flakes. Prepare until the tomatoes start to lose their shape, which should take about 3 minutes.
5. Add the white wine and lemon juice, scraping the pan to release any browned bits. Bring the liquid to a simmer and let it reduce slightly for about 2-3 minutes.
6. Place the shrimp back in the skillet and mix with the sauce.
7. In a small separate pan, combine the butter and the remaining tablespoon of olive oil. Add the panko breadcrumbs and mix until golden brown and crispy, about 3 minutes.
8. In a skillet with the shrimp and tomatoes, add the cooked pasta. Combine it all and heat it through. If necessary, to loosen the sauce, add some of the reserved pasta water.
9. Combine the chopped parsley and half of the Parmesan cheese into the mixture.
10. Top the pasta with the toasted breadcrumbs and the remaining Parmesan cheese. Serve and enjoy without delay.
Equipment Needed
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Large skillet
6. Wooden spoon or spatula
7. Small pan
8. Knife
9. Cutting board
10. Tongs
FAQ
- What type of pasta works best for this recipe?For this dish, it is recommended to use either spaghetti or linguine, as they complement the shrimp and sauce nicely.
- How spicy is this dish?The dish has a moderate spice level from the red pepper flakes. But you can easily adjust the spice level to your liking.
- Can I use pre-cooked shrimp?The flavors meld during cooking, so it’s ideal to use raw shrimp. Use pre-cooked shrimp only if you must; add them at the end of cooking. Otherwise, you risk overcooking the little rascals and ending up with shrimp distinctively lacking in the kind of flavor only raw shrimp can deliver.
- Is there a substitute for white wine?For similar results, you can replace the white wine with chicken broth or vegetable stock.
- Can this recipe be made in advance?To achieve the optimal texture, this pasta dish is best served immediately after cooking. However, you can make the individual parts in advance and put everything together at the last minute.
- What can I use instead of panko breadcrumbs?If panko is unavailable, regular breadcrumbs or crushed crackers can be used, but panko provides a lighter, crunchier texture.
- What is a good side dish for this meal?This pasta dish, with its rich flavors, matches well with either a nice green salad or some garlic bread.
Substitutions and Variations
Use fettuccine or angel hair pasta instead of spaghetti or linguine.
Substitute chicken breast or tofu for shrimp to create a dish with a different protein option.
If you want similar heat, use crushed red pepper rather than red pepper flakes.
Replace olive oil with either avocado oil or grape seed oil.
Substitute chicken broth or vegetable broth for white wine to create a non-alcoholic version.
Pro Tips
1. Perfect Pasta Cooking: Cook the pasta just short of al dente, as it will continue to cook slightly when mixed with the sauce. This ensures a perfect texture when serving.
2. Flavorful Shrimp: For more flavorful shrimp, season them with salt, pepper, and red pepper flakes in advance, allowing them to marinate briefly while you prepare the other ingredients.
3. Extra Flavor Boost: Consider adding a splash of the reserved pasta water to the shrimp and tomato mixture before adding the pasta. The starchy water helps bind the sauce to the pasta, enhancing the overall flavor.
4. Breadcrumb Texture: For an extra crispy breadcrumb topping, try toasting them in the oven instead of the skillet. Spread them evenly on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, watching closely to avoid burning.
5. Garnish with Freshness: Save some fresh parsley and a sprinkle of lemon zest for garnish. This adds a vibrant, fresh finish to the dish and enhances both the visual appeal and taste.
Spicy Shrimp Pasta With Breadcrumbs Recipe
My favorite Spicy Shrimp Pasta With Breadcrumbs Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Large skillet
6. Wooden spoon or spatula
7. Small pan
8. Knife
9. Cutting board
10. Tongs
Ingredients:
- 8 oz spaghetti or linguine
- 12 oz large shrimp, peeled and deveined
- 1 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup white wine
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions:
1. Prepare the pasta according to the manufacturer’s directions until it is al dente. Save 1/2 cup of the pasta water, then water, then pour into a colander and allow the pasta to drain. Set the drained pasta aside.
2. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Then, add the shrimp that have been seasoned with salt, pepper, and half of the red pepper flakes. Sauté until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. Add 1 tablespoon of olive oil and the minced garlic to the same skillet. Sauté for about 1 minute, or until the fragrant garlic is just a clear indication that flavor is on the way.
4. Introduce the cherry tomatoes and the rest of the red pepper flakes. Prepare until the tomatoes start to lose their shape, which should take about 3 minutes.
5. Add the white wine and lemon juice, scraping the pan to release any browned bits. Bring the liquid to a simmer and let it reduce slightly for about 2-3 minutes.
6. Place the shrimp back in the skillet and mix with the sauce.
7. In a small separate pan, combine the butter and the remaining tablespoon of olive oil. Add the panko breadcrumbs and mix until golden brown and crispy, about 3 minutes.
8. In a skillet with the shrimp and tomatoes, add the cooked pasta. Combine it all and heat it through. If necessary, to loosen the sauce, add some of the reserved pasta water.
9. Combine the chopped parsley and half of the Parmesan cheese into the mixture.
10. Top the pasta with the toasted breadcrumbs and the remaining Parmesan cheese. Serve and enjoy without delay.
