Barilla
Garlic Shrimp Pasta in Spicy White Wine Tomato Sauce
with Barilla® Angel Hair and Marinara
Ratings
- Prep
- Cook
- Skill
- Casual
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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Instructions
- 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.
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Sprinkle with breadcrumbs to finish.
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