Garlic Shrimp And Angel Hair With Buttered Bread Crumbs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Shellfish · pescatarian, high-protein
801 cal
53g protein
82g carbs
29g fat
per serving · estimated
Ingredients
- 3/4 lb raw shrimp, peeled
- 12 oz dry angel hair pasta
- 2 1/2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup panko bread crumbs
- 1/4 cup grated parmesan
- 4 cloves, sliced thin garlic
- 1, zested and juiced lemon
- 2 1/2 oz baby spinach
- to taste red pepper flakes, salt and parsley
Method (tap to check — screen stays awake)
- Toast the panko in 1 tablespoon of the butter in a dry skillet over medium for 3 minutes, stirring constantly, until it is the colour of peanut shells, then tip it out - it will burn if you leave it.
- Boil the angel hair in heavily salted water for 4 minutes, reserving a mug of the water before draining.
- In the same skillet, warm the oil and the rest of the butter over medium and cook the garlic 90 seconds, just until it turns pale gold and smells sweet - browned garlic will make the whole dish bitter.
- Raise the heat, add the shrimp in one layer and cook 90 seconds a side until pink and curled, then stir in the spinach, lemon juice and zest until the leaves wilt.
- Toss in the pasta with a splash of the cooking water and the parmesan until glossy, and shower the toasted crumbs over each plate.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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