Casarecce with Shrimp and Garlic Breadcrumbs
This pasta dish is packed with flavor and will be on your plate in under 30 minutes!
Ingredients
- 1 12 ounce Box Barilla Collezione Casarecce
- 3 Tablespoons olive oil
- 2 Cloves garlic minced
- 1 Tablespoon tomato paste
- 2 Cups cherry tomatoes
- ¼ Cup dry white wine
- ½ Pound large raw shrimp peeled and deveined
- Kosher salt
- Fresh dill roughly chopped
- Fresh basil torn
- Lemon wedges for serving
For the garlic breadcrumbs
- 2 Tablespoons olive oil
- 2 Cloves garlic minced
- ¼ Cup Panko breadcrumbs
- Large pinch of kosher salt
Instructions
- Bring a large pot of salted water to a boil. Halfway through making the sauce, drop the Casarecce into the water, stir, and cook as the package indicates for "al dente."
- Meanwhile, make the sauce. In a large pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the tomato paste, stir it into the garlic and cook for 1 more minute. Add the cherry tomatoes and season with large pinches of salt and pepper. Let the tomatoes cook until they burst and start to break down; about 10 minutes.
- Add a splash of white wine to the sauce and scrape the pan for any garlicky bits. Stir in the shrimp and cook until opaque; about 5 minutes.
- Make the garlic breadcrumbs. In a small nonstick pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the Panko breadcrumbs and the salt. Stir constantly, until the breadcrumbs are golden brown; 3-5 minutes. Transfer to a bowl.
- Reserving ½ Cup of the pasta water, drain the pasta and add it to the pan with the sauce. Toss the pasta with the sauce to coat. If needed, add the pasta water to loosen the sauce. Transfer the pasta to a large serving bowl and top with the breadcrumbs, and as much basil and dill as you like. Serve with lemon.
- Enjoy!
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