Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

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


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

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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