Barilla® Collezione Spaghetti

with Shrimp, Grape Tomatoes & Crispy Panko

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Ingredients for 8 people

  • 1 box Barilla® Collezione Spaghetti
  • 6 tablespoons extra virgin olive oil, divided
  • 1 garlic clove, gently pressed
  • 1 ½ pints grape tomatoes, halved
  • 1 ½ pounds shrimp, shelled, deveined
  • 1/3 cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • Salt and black pepper to taste 
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  • Bring a large pot of water to boil
  • Meanwhile in a skillet sauté garlic with 2 tablespoons of olive oil, until slightly yellow
  • Add tomatoes and blister on high heat for 2 minutes, add shrimp and keep cooking for a minute, season with salt and pepper
  • In a separate skillet combine 3 tablespoons of olive oil to panko, parsley, salt and pepper and sauté over medium heat until bread crumbs are lightly colored and crispy
  • Cook pasta one minutes less than package directions and drain reserving 1 cup of cooking water
  • Toss pasta with shrimp and tomato mixture. Add reserved cooking liquid and cook over high heat until water is evaporated
  • Finish with remaining olive oil and top with crispy bread crumbs before serving
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