Shrimp Pasta with Lemony Panko
Garlicky Broccolini
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Ingredients
- 12 oz rigatoni (or use penne pasta)
- 2 lemons
- 3 Tbsp butter, divided
- ¾ tsp salt, divided
- ¼ cup panko breadcrumbs
- 2 shallots, sliced
- 1½ lb peeled and deveined, large raw shrimp
- 1 Tbsp minced garlic
- 6 Tbsp chopped fresh flat-leaf parsley
- 1½ cups shaved or shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate zest and squeeze juice from lemons to measure 4 tsp zest and 4 Tbsp juice.
- Melt 1 Tbsp butter with ¼ tsp salt in a large skillet. Add panko, and cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon zest.
- Melt 2 Tbsp butter in skillet over medium-high heat. Add shallots, and cook 6 minutes or until tender. Add shrimp, garlic, 3 tsp lemon zest, lemon juice, and ½ tsp salt; cook 2 to 3 minutes per side or until shrimp turn pink.
- Serve shrimp over pasta. Sprinkle with lemony panko, parsley, and cheese.
Side Dish Ingredients
- 2 lb Broccolini
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- ¼ cup water
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook Broccolini in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until lightly browned.
- Stir in garlic; cook 1 minute. Add water; cover and cook 2 minutes or until water evaporates and Broccolini is tender. Sprinkle with salt and pepper.
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