Shrimp and Breadcrumb Pasta

I love going grocery shopping, I have the luxury to go early on a weekday morning and wander the almost empty aisles to find fun new ingredients and make sure I’m getting the best deal.  I just can’t stomach paying an extra dollar for milk or eggs when a short drive can get me the same item for less.  I now have three stores that I go to regularly.  Trader Joes for the smoked salmon, nuts and frozen food.  Aldi for milk, eggs, produce, flour and sugar.  And Wegman’s for almost every thing else.

 

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One day I was at Wegman’s with Dan and saw shrimp for sale for $10 a pound.  I realized that the days of shrimp stocked in our freezer were probably over and it would be reserved for more special occasions.   However, on a whim I stopped by Aldi and noticed that shrimp was on sale for $4 a pound.  I snapped up 3 bags!  Shrimp defrosts so fast that it makes a perfect last minute dinner ingredient.

 

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Shrimp and Breadcrumb Pasta

adapted from Real Simple

 

Notes: This is a really versatile recipe.  The original included artichoke hearts but I didn’t have any on hand so I eliminated it.  I think that some roasted asparagus could be good or that the spaghetti could be replaced by Israeli cous cous or another pasta. Dish usage is small and mise en place is so easy.

 

Ingredients:

3/4 pound spaghetti

2 Tablespoon olive oil

1/2 cup panko breadcrumbs

1/4 teaspoon salt 

1/4 teaspoon pepper

1 Tablespoon olive oil

1 pound peeled shrimp

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon red pepper flakes

 

Instructions: 

1. cook the 3/4 pound pasta according to the box directions.  Reserve at least a 1/2 c pasta water.  Move the pasta into a large bowl.

 

2. In a large skillet, heat 2 T olive oil over medium.  Add the bread crumbs, 1/4 t salt and 1/4 t black pepper.  Stir the breadcrumb mixture until it turns golden brown.  This should take 2-4 minutes.  Transfer to a small bowl and set aside.

 

3. Clean the skillet and heat 1 T olive oil over medium-high heat.  Add the shrimp and the 1/4 t salt and 1/4 t pepper.  Cook for a few minutes until the shrimp are opaque.

 

4. Toss the spaghetti with the pasta water to loosen it up.  Add the cooked shrimp and breadcrumbs and toss to combine.