Ingredients
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:
- 1½ 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
Instructions
- 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.
Share on Pinterest!Pin at @Butcher_Box!