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Spicy Rock Shrimp Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. Casarecce pasta

  • 2 tbsp. extra virgin olive oil

  • 1/2 lb. rock shrimp

  • 4 garlic cloves, minced

  • Juice of 1 lemon

  • Salt and pepper to taste

  • 2 tbsp. crushed Calabrian chili pepper

  • 2 tbsp. tomato paste

  • 1/2 cup heavy cream

  • 1/3 cup lemon-garlic panko breadcrumbs

  • 2 tbsp. parsley, finely chopped

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Spicy Rock Shrimp Pasta:

  1. Bring a large pot of water to a boil.

  2. Meanwhile, add the olive oil to a large sauté pan over medium-low heat along with the shrimp, garlic, lemon juice and salt and pepper to taste. Sauté over medium heat for 1-2 minutes until the shrimp is fully cooked. Remove the shrimp from the pan and set aside.

  3. In the same pan, add the crushed Calabrian chili pepper and tomato paste. Stir until combined.

  4. Remove from heat and stir in the heavy cream.

  5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.

  6. Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup pasta water. Toss on medium-low heat until combined.

  7. Add the shrimp back to the pan and toss again. Add more pasta water as needed, 1/4 cup at a time.

  8. Plate and top with the parsley and breadcrumbs.


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