Lemony Spaghetti with Shrimp and Pistachio Breadcrumbs
A simple but layered pasta tossed in a lemony sauce and finished with a crunchy pistachio and Parmesan breadcrumb topping that adds texture to every bite.
Ingredients
- 8 oz 8 oz spaghetti
- 8 oz 8 oz large shrimp, peeled and deveined
- 1 tsp smoked paprika
- 3 tbsp 3 tbsp olive oil
- 5 cloves garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- ½ 1/2 lemon, juiced
- kosher salt and black pepper
For the Breadcrumbs:
- ¼ cup breadcrumbs
- 2 tbsp pistachios, chopped
- 1 lemon, zest and juice
- 3 tbsp fresh parsley, finely chopped
- 3 tbsp parmesan, grated
Instructions
- Prepare your ingredients: peel and devein the shrimp (keep the shells for the broth), finely chop the garlic and parsley, zest the lemon, and chop the pistachios.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1 cup of the pasta cooking water for later. Drain and set aside.
- Prepare the breadcrumbs: heat the olive oil in a skillet over medium heat. Add breadcrumbs and pistachios, and season with salt and pepper. Toast, stirring frequently, until golden, 2-3 minutes. Transfer to a separate bowl and add the lemon zest, parmesan, and parsley. Toss to combine.
- Wipe out the skillet with a paper towel. Add 1 tbsp olive oil to the skillet. Add the shrimp shells and cook for 2-3 minutes, allowing them to caramelize.
- Add 1/2 cup of pasta water and bring to a simmer. Cook until reduced to about half, about 3-5 minutes. Pour the stock through a mesh strainer into a measuring cup or heatproof bowl, pressing down on the shells until all the liquid is extracted. Set aside for now.
- Season shrimp with salt, pepper, and smoked paprika.
- To the same skillet (over medium heat), add 2 tbsp olive oil. Stir in the garlic and red pepper flakes. Cook for 1 minute, or until soft and fragrant, stirring occasionally.
- Add shrimp and saute until just cooked through and pink, about 2 minutes on each side.
- Turn the heat to medium low, add strained broth back to the skillet, followed by the pasta and shrimp. Toss to coat. Add lemon juice and a splash of reserved cooking water, if needed, to loosen up the sauce.
- Top with pistachio breadcrumbs and serve.