Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs
Photo by Scott Phillips


  • 2 tsp. chopped fresh chives
  • Pinch cayenne
  • 2 medium shallots, finely chopped
  • 1 lb. dried thin spaghetti
  • 4 cups cherry or grape tomatoes (2 pints), halved
  • Freshly ground black pepper
  • 1/3 cup plus 4 Tbs. extra-virgin olive oil
  • + 6 more ingredients
    • 1 Tbs. plus 2 tsp. chopped fresh flat-leaf parsley
    • ¼ cup coarse fresh breadcrumbs (made from a baguette or other artisan bread)
    • ½ tsp. kosher salt; more as needed
    • 1 Tbs. chopped fresh mint
    • 1 lb. raw shrimp (21 to 25 per lb.), peeled, deveined, and cut crosswise into quarters
    • Heaping ¼ tsp. crushed red pepper flakes

In a large bowl, combine 2 Tbs. of the olive oil, 2 tsp. of the parsley, the chives, red pepper flakes, cayenne, and salt. Add the shrimp and stir to coat evenly. Cover the bowl with plastic and marinate in the refrigerator for about 20 minutes. Bring a large pot of well-salted water to a boil o...

View full recipe at Fine Cooking


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