Garlic Shrimp Pasta in Spicy White Wine Tomato Sauce

with Barilla® Angel Hair and Marinara

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Ingredients 8 Servings

  • 1 box Barilla® Angel Hair
  • 1 jar Barilla® Marinara Sauce
  • 2 tablespoons extra virgin olive oil, divided
  • ¼ cup white wine
  • ½ pound small shrimp, peeled and deveined
  • ¼ teaspoon chili flakes
  • 1 tablespoon fresh Italian flat parsley leaves
  • Salt and black pepper to taste

Bread Crumbs:

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Panko Bread Crumbs
  • 1 garlic clove, chopped
  • Salt and black pepper to taste

In a large skillet combine all breadcrumb ingredients and toast over medium heat until golden and crunchy.

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  • Bring a large pot of water to a boil then cook pasta according to package directions.
  • In a large skillet heat half the olive oil, sear the shrimp on both sides until browned but not over cooked. Remove shrimp from the skillet and set aside.
  • In the same skillet add remaining olive oil chili flakes, bloom for 1 minute then add wine and reduce by half.
  • Drain pasta and combine with the Marinara sauce and shrimp.Sauté for 1 minute then toss with fresh parsley.

  • Sprinkle with breadcrumbs to finish.

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