Shrimp Spaghetti With Crumbs Recipes

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SHRIMP SPAGHETTI



Shrimp Spaghetti image

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Provided by Rita

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 lemon, zested; zest cut into thin slivers
10 uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
  • Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g

LEMON SPAGHETTI WITH SHRIMP



Lemon Spaghetti with Shrimp image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried

Steps:

  • Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
  • Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
  • Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

WHOLE GRAIN SPAGHETTI WITH SHRIMP, PANCETTA AND LEMON BREADCRUMBS



Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 39m

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, divided
1 cup fresh coarse bread crumbs
1 teaspoon finely grated lemon zest
1 (6-ounce) piece pancetta, diced
1 pound large shrimp, peeled, deveined, and patted dry
Kosher salt and freshly ground black pepper
1 (13.25-ounce) box Whole Grain Spaghetti
4 cloves garlic, thinly sliced
2 tablespoons capers, drained
1 tablespoon chopped fresh thyme
2 tablespoons roughly chopped Italian parsley
1/2 cup dry white vermouth
2 tablespoons freshly squeezed lemon juice

Steps:

  • Heat 1 tablespoon olive oil in large skillet over medium-low heat. Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes. Stir in lemon zest. Transfer to a bowl and set aside; wipe out pan.
  • Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes. Drain on paper towels. Season shrimp with salt and pepper. Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side. Add to pancetta.
  • Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water.
  • Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes. Add vermouth and lemon juice; boil until reduced by about half.
  • Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water. Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil. Divide among warm pasta bowls. Serve with lemon bread crumbs on top and additional olive oil, as desired.

GARLIC SHRIMP SPAGHETTI



Garlic Shrimp Spaghetti image

Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. -June Foote, Spring Hill, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 package (8 ounces) spaghetti
2 tablespoons cornstarch
1/2 cup water
1 can (14-1/2 ounces) chicken broth
4 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
1/4 cup minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.

Nutrition Facts : Calories 320 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 444mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS



Shrimp with Garlic and Toasted Bread Crumbs image

Provided by Michele Scicolone

Categories     Garlic     Shellfish     Bake     Quick & Easy     Dinner     Shrimp     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 cup fresh bread crumbs, made from Italian or French bread
1/3 cup very finely chopped flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, peeled and deveined
Lemon wedges

Steps:

  • 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
  • 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
  • 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
  • 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

LINGUINE WITH SHRIMP AND LEMON-PISTACHIO BREAD CRUMBS



Linguine With Shrimp and Lemon-Pistachio Bread Crumbs image

Pangrattato, or bread crumbs in Italian, is the secret star of this dish. When mixed with sweet pistachios, bright lemon zest and fresh mint, it makes for a crunchy, flavorful topping that pairs well with garlicky shrimp and linguine. The citrus and herbs provide welcome complexity to an otherwise simple dish. Serve with a shaved vegetable salad of fennel, radishes and Parmesan.

Provided by Colu Henry

Categories     dinner, lunch, quick, weekday, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt
1 pound linguine
1 pound large shrimp, peeled and deveined
Freshly ground black pepper
1/4 cup olive oil, plus more for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1 cup chicken stock
4 tablespoons unsalted butter
1/2 cup roughly chopped Italian parsley
1/2 lemon, for serving
Flaky salt, for serving (optional)
1 tablespoon olive oil
1/3 cup panko bread crumbs
2 tablespoons raw pistachios, finely chopped
1 teaspoon lemon zest, from 1 lemon
3 tablespoons finely chopped mint or Italian parsley
Flaky salt

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.
  • Meanwhile, prepare the bread crumbs: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.
  • Season the shrimp well with salt and pepper. In the skillet, heat 1/4 cup olive oil over medium heat, add the shrimp and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn't burn.
  • Add the chicken stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it's melted and the sauce becomes emulsified.
  • Turn the heat to low, add the pasta, shrimp and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 534 milligrams, Sugar 3 grams, TransFat 0 grams

SPAGHETTI WITH BREADED SHRIMP



Spaghetti with Breaded Shrimp image

I first encountered this dish in Chicago. While the sauce for the pasta has all the makings of a primavera, the fried shrimp on top is very much Sicilian.

Yield serves 6

Number Of Ingredients 18

1 cup all-purpose flour
2 large eggs
Kosher salt
2 cups fine dry bread crumbs
18 jumbo shrimp (about 1 pound), peeled and deveined, tails on
Vegetable oil, for frying
1 lemon, cut into 6 wedges
1 teaspoon kosher salt, plus more for pasta pot
1 pound spaghetti
4 tablespoons unsalted butter
3 tablespoons olive oil
2 garlic cloves, sliced
2 cups small broccoli florets
2 cups sliced cremini mushrooms
1 cup 1-inch pieces asparagus
Pinch peperoncino flakes
1 bunch scallions, finely chopped
1 cup grated Grana Padano or Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil for pasta. Once it is boiling, slip the spaghetti into the pot, and cook until al dente.
  • Meanwhile, pour the flour into one shallow bowl, beat the eggs with a pinch of salt in another, and spread the bread crumbs in a third. Season the shrimp with salt, then dredge them in the flour, tapping off the excess. Dip the shrimp in the eggs, letting excess drip back into the bowl, then dredge them in the bread crumbs. Set the breaded shrimp aside while you start the pasta sauce.
  • Melt 2 tablespoons of the butter in the olive oil in a large skillet over medium heat. Once the butter has melted, add the garlic and let sizzle for a minute, until fragrant. Add the broccoli, mushrooms, and asparagus, and season with the salt and peperoncino. Sauté the vegetables, tossing occasionally, until they begin to wilt, about 3 minutes. Ladle in 1/2 cup pasta water, cover the skillet, and let cook until the vegetables are almost tender, about 5 minutes.
  • Meanwhile, heat 1/2 inch vegetable oil in another skillet over medium heat. When ready (the tip of a shrimp will sizzle on contact), fry the shrimp in two batches until crispy and golden, about 3 minutes per side. Drain on paper towels, season with salt, and keep warm.
  • Once the vegetables in the sauce are almost tender, uncover, and add the scallions and 1 cup pasta water. Bring the sauce to a simmer, and cook until it is reduced and the vegetables are tender, about 8 to 10 minutes.
  • When the pasta is al dente, plop it directly into the sauce. Add the remaining 2 tablespoons butter, and toss to melt. Remove from heat, and toss with the grated cheese. Serve the pasta in bowls, topping each serving with three breaded shrimp. Serve with lemon wedges to squeeze over the shrimp.

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