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Spicy Shrimp Pasta

October 31st, 2011

Spicy Shrimp Pasta

I am showing this to you today, because I think that this is a perfect dinner for Halloween.

Spicy and totally packed with flavor, this is also a dish that you can make in a flash.
Fresh shrimp and tons of garlic and red pepper flakes make this dish pop, while white wine, fresh herbs and crispy breadcrumbs really make the plate.

With how wonderfully hectic Halloween is- this should be a great option for dinner. We are even busier than usual this year with activities for the girls, and guests for dinner. I am going to whip this up for the adults with a green salad and lots of crisp cold white wine.

Happy Halloween!

Spicy Shrimp Pasta, Serves 4
-1 lb spaghetti
-1 lb raw shrimp, peeled
-½ cup panko bread crumbs
-1 cup white wine
-¼ cup olive oil
-4 large garlic cloves, minced
-2 Tbs chives, chopped
-2 tsp rosemary needles, chopped
-2 tsp red pepper flakes
-Kosher salt

1) Rinse and drain the shrimp.

2) In a small bowl, combine the garlic, chives, rosemary and red pepper flakes in a medium bowl

3) Add the olive oil and a sprinkle of Kosher salt.

4) Add the white wine.

5) Add the shrimp to the marinade and toss to coat. Set the shrimp aside.

6) Preheat the oven to 350 degrees.

7) Bring a large pot of salted water to a boil.

Pour the panko crumbs on a sheet pan and toast in the oven at 350 degrees until the crumbs are golden brown, about 5-10 minutes (watch carefully!) Set aside.

9) Add the spaghetti to the boiling water and cook the pasta according to the manufacturers directions.

10) When the pasta has about 6 minutes left, heat a large sauté pan over high heat.

11) Add the shrimp and all of the marinade to the pan and cook the shrimp and sauce over high heat, continually stirring until all of the shrimp are barely pink on both sides- about 5 minutes.

12) Toss the pasta with the shrimp and sauce. Season to taste with kosher salt.

13) Serve on a plate with spaghetti, shrimp and toasted breadcrumbs sprinkled over the top of the dish.