Buttery Shrimp and Shells with Garlic Breadcrumbs
Ingredients
- 1 poundpasta shells
- 1½ poundlarge shrimp (peeled and deveined)
- 6 tablespoonbutter
- 5 clovesgarlic
- ½ cupdry white wine
- 1lemon
- ¾ cuppanko breadcrumbs
- ¼ cupfresh parsley
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 5 cloves garlic.
- 02
Juice 1 lemon.
- 03
Finely chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Toast panko breadcrumbs, stirring constantly, until golden brown, about 3 minutes. Transfer to a bowl and stir in chopped parsley, salt, and pepper. Set aside.
- 03
In the same skillet, melt 2 tablespoons butter over medium-high heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Add shrimp in a single layer and cook, undisturbed, for 2 minutes. Flip and cook another 1 to 2 minutes until pink and opaque. Transfer to a plate.
- 05
Pour wine into the skillet, scraping up any browned bits. Let it bubble and reduce by half, about 1 minute. Squeeze in lemon juice.
- 06
Stir in the cooked pasta, shrimp, and remaining 2 tablespoons butter. Toss gently, adding pasta water a splash at a time until the sauce is silky and coats the pasta. Taste and adjust seasoning.
- 07
Divide among bowls and scatter garlic breadcrumbs generously over each serving.
Spice Tips
Customize heat to taste: red pepper flakes as written give mild warmth. For more kick, add 1/2 teaspoon cayenne pepper with the garlic. Fresh basil or dill mixed into the breadcrumbs offers herbal brightness if you have them on hand.
For a richer finish, stir in 2 tablespoons heavy cream along with the butter in step 6. The breadcrumb topping adds textural contrast and keeps the dish feeling substantial without cream sauce.