This dish reminds me of baked shrimp in garlic butter I used to
order when my parents took us out for some special occasion or
other. And it’s even better over short pasta like farfalle,
fusilli or penne to sop up the sauce.
Prep time: 20 minutes
Cooking time: 20 minutes
In a large pot, cook pasta in salted water. Drain the
pasta and don’t forget to reserve 1/2 cup of the cooking water
for the final dish.
In the meantime, heat 4 tbsp olive oil and 2 tbsp
butter in a large non stick skillet over medium heat. Add the
breadcrumbs and half the minced garlic. Saute until the crumbs
are golden and crisp – 8-10 minutes. Transfer to a bowl and set
Season the shrimp – mine were huge so I cut them in
half – sacrilege, I know.
Heat the remaining oil and butter in the same skillet
over medium high heat and add the shrimps and the rest of the
garlic. Sauté until the shrimp are opaque in the middle (3-4
Stir in half the parsley, all the lemon zest and juice
and chili pepper seeds. Toss and add the cooked pasta and
cooking water and half the breadcrumb mix.
Toss again and taste for seasonings.