Shrimp Mafaldine

Last Updated on December 14, 2023

Here’s a recipe fit for royalty: The curly-edged pasta, malfadine, also known as reginette, was named for Italy’s Princess Mafalda.

Wall Street Journal columnist and cookbook author Odette Williams created this recipe, a heady tangle of butter, garlic, shrimp and pasta inspired by a dish she enjoyed as a child at an Italian restaurant called Trieste. WIlliams tops it with a breadcrumb mixture that incorporates chili flakes as well as more butter and garlic. She describes this ingredient combination as “one of life’s greatest pleasures,” and we agree.

If mafaldine isn’t readily available, swap in campanelle or angel hair instead.

Shrimp Mafaldine

4 from 4 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4


For the Garlic Breadcrumbs

  • 4 tbsp unsalted butter
  • 1 cup coarse breadcrumbs
  • 2 cloves garlic finely grated
  • 1/4 tsp crushed red pepper flakes
  • Fine sea salt and freshly ground black pepper

For the Shrimp Mafaldine:

  • lbs ButcherBox Shrimp defrosted and patted dry
  • 6 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 2 large shallots finely diced
  • ¼ to ½ tsp red pepper flakes
  • 8 cloves garlic finely grated
  • ½ cup dry white wine
  • Zest of 1 lemon
  • 2 tsp lemon juice
  • 2 tbsp finely chopped chives
  • 1 cup finely chopped flat-leaf parsley plus more for garnish
  • ¾ tsp kosher salt
  • Freshly ground black pepper
  • 1 lb mafaldine campanelle or angel hair pasta


  • Make the breadcrumbs: Melt the butter in a skillet over medium heat. Add the breadcrumbs and garlic; cook, stirring often, until golden brown, 2 to 3 minutes. Stir in the crushed red pepper flakes and season with salt and pepper. Transfer to a serving bowl.
  • Bring a large pot of lightly salted water to a boil. Cut each shrimp into 3 segments.
  • Make the shrimp: In a large skillet over medium-low heat, melt the butter with the oil. Add the shallots and red pepper flakes; sauté until tender, 2 minutes. Turn the heat to medium-high, add the shrimp and garlic; sauté until the shrimp are just pink, about 2 minutes. Add the wine, lemon zest and juice, chives and ½ cup parsley; season with salt and pepper. Sauté until the wine has reduced by half, 4 to 5 minutes. Reduce the heat to low and keep warm.
  • Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes, or according to package instructions. Using a large spider or slotted spoon, transfer the pasta to the skillet with the shrimp, along with about ½ cup of the pasta cooking water. Toss to coat. Divide the pasta among 4 bowls, sprinkle with the breadcrumb mixture, garnish with the remaining parsley and serve.
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