Recipe by MarraMamba
One of steve conant's recipe's, this is simple and delicious.
Top Review by NorthwestGal
This was only OK for me (because it was rather bland tasting), but the rest of my family thought it was pretty good. The only trouble I had in cooking it was that crushing the tomatoes in the pan just caused them to squirt all over the counter. So if I make this again, I'll slice the tomatoes in half lengthwise before cooking (and avoid the extra clean-up).
- 2 tablespoons dry breadcrumbs
- 1⁄4 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 3⁄4 lb spaghetti
- 1⁄2 lb shelled and deveined medium shrimp, cut into 1/2-inch pieces
- 1⁄2 pint small yellow pears or 1⁄2 pint red grape tomatoes
- 2 garlic cloves, minced
- 1 teaspoon minced rosemary
- 1 teaspoon crushed red pepper flakes
- salt & freshly ground black pepper
Directions See How It's Made
- In a small skillet, cook the bread crumbs in 1 tablespoon of the olive oil over moderate heat, stirring occasionally, until golden and crisp, 2 to 3 minutes. Scrape the bread crumbs onto a plate.
- In a large pot of boiling salted water, cook the spaghetti until just barely al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water.
- Meanwhile, in a large, deep skillet, combine the remaining 1/4 cup of olive oil with the shrimp, tomatoes, garlic, rosemary and crushed red pepper. Add the spaghetti and the reserved cooking water to the skillet and season with salt and pepper. Cook over moderately high heat, tossing the pasta and lightly crushing the tomatoes, until the sauce is slightly thickened and the shrimp are cooked through, about 4 minutes.
- Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.