Recipe: Maccherroni with Spicy Garlic Shrimp, Baby Tomatoes, and Breadcrumbs
- 1/2 pound medium shrimp, shelled, de-veined, and cut unto large chunks
- 1/2 pint small tomatoes, such as pear, grape or currant tomatoes
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- About 1 1/2 teaspoons finely chopped rosemary
- About 1 1/2 teaspoons chopped fresh parsley
- 1/2 to 3/4 teaspoon crushed red pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup dry, unseasoned, coarse, breadcrumbs, preferably Panko brand
- 1 pound spaghetti
In a large sauté pan, toss together the shrimp, tomatoes, the 1/4 cup olive oil, garlic, rosemary, parsley, and crushed red pepper. Season with salt and pepper and keep the pan off of the heat for now. In a small sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and cook, stirring occasionally, until browned and crisp, about 3 minutes. Transfer the breadcrumbs to a plate to keep the residual heat from the pan from burning them.
Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is done, put the waiting sauté pan on medium-high heat. Add the spaghetti and a little of the reserved cooking liquid, and cook, tossing the pasta and crushing the tomatoes lightly, until the shrimp just beings to turn pink, adding more liquid to the pan as necessary to keep the pasta moist. Season with additional salt and pepper to taste. Transfer the spaghetti to warm bowls and sprinkle the breadcrumbs on top.
Makes 4 servings