- 4
- 30 mins
- 30 mins
Ingredients
- 2 slices hearty white sandwich bread, torn into quarters
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds extra-large (21 to 25 per pound) shrimp, peeled, deveined, and tails removed
- Salt and pepper
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 8 ounces spaghetti, broken in half
- 1/4 cup chopped fresh basil
Preparation
Step 1
1. Pulse bread in food processor until coarsely ground, about 5 pulses. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Cook bread crumbs until golden, about 5 minutes. Add half of garlic and 1/8 teaspoon pepper flakes and cook until fragrant, about 30 seconds; transfer to bowl. Wipe out skillet with paper towels.
2. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving it until spotty brown on first side, about 1 minute; transfer to bowl. Repeat with remaining 1 tablespoon oil and remaining shrimp. Add tomatoes, water, pasta, remaining garlic, and remaining 1/8 teaspoon pepper flakes to now-empty skillet and bring to boil. Cover and cook over medium heat until pasta begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until pasta is nearly al dente, about 5 minutes. Add shrimp and cook over medium-low heat until shrimp is cooked through, 1 to 2 minutes. Stir in basil. Sprinkle with toasted bread crumbs. Serve.