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Herbed Shrimp and Pasta with Crispy Crumbs

  • Yield: 4 1x



  • 2 cups panko bread crumbs
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped oregano
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 stick butter, melted
  • Juice from 1/2 a lemon
  • Salt & Pepper
  • 2 pounds jumbo shrimp, shelled and deveined
  • 2 cloves garlic, minced
  • 1/4 cup red onion, minced
  • 2 tablespoons minced parsley
  • 2 tablespoons minced basil
  • 2 teaspoons minced oregano
  • 1 teaspoon minced thyme
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil, divided
  • Salt &Pepper
  • 112 ounce package of bucatini pasta or spaghetti
  • Juice of 1/2 lemon


  1. Preheat the oven to 350°. Place panko crumbs with the parsley, oregano, garlic and crushed red pepper in a medium size bowl. Add the melted butter and lemon juice and mix until evenly moistened. Season with salt and pepper. Spread the crumbs in an even layer on a baking sheet. Bake for about 10 minutes, until golden and crisp; let cool.
  2. Preheat the broiler. In a large bowl, toss the shrimp with the garlic, red onion, parsley, basil, oregano, thyme, crushed red pepper and 1/4 cup of the olive oil. Season with salt and pepper. Arrange the shrimp in an even layer on a large baking sheet. Broil 6 inches from the heat for 5 to 7 minutes, until lightly browned and just cooked through; flipping halfway through broiling.
  3. Meanwhile, cook the bucatini in the boiling water until al dente. Drain and transfer to a serving bowl. Add the lemon juice and the remaining 1/4 cup of olive oil and toss well. Season with salt and pepper.
  4. Arrange the shrimp over the pasta and sprinkle some of the spicy bread crumbs on top. Serve right immediately.
  5. Pass additional bread crumbs when serving.