Place 2 tbsp olive oil in a small skillet. Add bread crumbs, and cook, stirring constantly just until lightly browned. Reserve. Add remaining oil ( about 1/3 cup ) to a large, deep skillet with garlic and chile flakes. Cook gently until garlic is very fragrant and lightly browned. Add shrimp and half the parsley. Cook about 1 minute only. Remove from heat. Add salt and pepper.
Just before serving, cook spaghettini in a large pot of boiling, salted water until al dente - about 5 to 7 minutes. Meanwhile reheat shrimp mixture about one minute. Drain pasta ( reserve about 1/2 cup pasta cooking liquid ) and add pasta to shrimp. Toss gently a minute or two over low heat until liquid is absorbed. ( Add some cooking liquid if pasta seems dry. ) Add breadcrumbs and remaining parsley. Taste and season if necessary.
Originally Submitted
8/11/2012
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