Spicy Garlic Shrimp and Tomato Spaghetti

Total Time
Prep 15 mins
Cook 10 mins

One of steve conant's recipe's, this is simple and delicious.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.


Most Helpful

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).

NorthwestGal October 21, 2008

My DH and I had this tonight and it was knock your socks off! I admit that I tried to remember to save the 1/2 cup pasta water, but totally forgot, so used 1/2 cup chicken stock. I thought I had freshmary, could I find it, a big FAT no! So used dried. Overall, my picky DH was quite satisfied, so I"m satisfied. (I overrule him anyway since I'm the typist!) Made for 123 Hit Wonders Tag.

mersaydees March 21, 2008

this was good but the rosemary amount was just too overpowering for out taste, I increased the fresh garlic and added in a heaping teaspoon crushed red pepper flakes, it's a great shrimp recipe and I will make again but reduce the rosemary, thanks Marra!

Kittencal@recipezazz March 17, 2008

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