Spaghetti With Lemon, Shrimp, And Bread Crumbs

Name: Spaghetti With Lemon, Shrimp, And Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints cherry tomatoes; 1 pound shrimp, peeled and deveined (31-40 count); 1 pound thin spaghetti; 4 tablespoons unsalted butter; 1/4 cup olive oil; 2 teaspoons minced garlic (1-2 cloves); 3 tablespoons lemon zest; 1/2 cup lemon juice; 1/4 teaspoon red pepper flakes; 2 tablespoons unseasoned bread crumbs; 2 tablespoons fresh basil, julienned; 2 tablespoons fresh parsley, minced; kosher salt; black pepper

Servings: persons

2 pints cherry tomatoes
1 pound shrimp, peeled and deveined (31-40 count)
1 pound thin spaghetti
4 tablespoons unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic (1-2 cloves)
3 tablespoons lemon zest
1/2 cup lemon juice
1/4 teaspoon red pepper flakes
2 tablespoons unseasoned bread crumbs
2 tablespoons fresh basil, julienned
2 tablespoons fresh parsley, minced
kosher salt
black pepper

1
Preheat the oven to 350 degrees F.
2
Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.
3
While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.
4
Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.
5
In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.
6
Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pints cherry tomatoes, 1 pound shrimp, peeled and deveined (31-40 count), 1 pound thin spaghetti, 4 tablespoons unsalted butter, and more.

Yes, Spaghetti With Lemon, Shrimp, And Bread Crumbs falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!