How To Make Pasta Shells with Shrimp and Bread Crumbs
Topped with crunchy garlic bread crumbs, this easy pasta shells recipe is made extra tasty with shrimp, tossed in a lemon anchovy sauce for a zing flavor.
Serves:
Ingredients
- 2tbspolive oil,plus ½ cup
- 1½cupsfresh bread crumbs
- 2clovesgarlic
- ⅛salt and fresh ground black pepper,as needed
- ¾lbmedium pasta shells
- 1lblarge shrimp
- 3tbsplemon juice
- 1tspanchovy paste
- ¾tspworcestershire sauce
- 3ozcurly endive,(about 2½ cups), shredded
- ⅓cupparmesan,plus 2 tbsp, grated
Instructions
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In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and ⅛ teaspoon each of salt and pepper and cook, stirring frequently, for about 5 minutes until golden.
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In a large pot of boiling, salted water, cook the pasta shells for about 10 minutes until almost done. Add the shrimp to the pot and cook, stirring occasionally, for 2 to 3 minutes longer until both the shrimp and the pasta shells are done. Drain thoroughly.
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In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and ¼ teaspoon each of salt and pepper. Add the remaining oil slowly, whisking.
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Add the pasta and shrimp, the curly endive, and the ⅓ cup Parmesan to the dressing and toss.
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Serve the salad warm or at room temperature, topped with the garlic bread crumbs and the remaining parmesan. Enjoy!
Nutrition
- Calories: 561.78kcal
- Fat: 13.14g
- Saturated Fat: 3.66g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.35g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 75.78g
- Fiber: 4.10g
- Sugar: 3.89g
- Protein: 33.23g
- Cholesterol: 152.16mg
- Sodium: 957.42mg
- Calcium: 278.36mg
- Potassium: 471.78mg
- Iron: 2.42mg
- Vitamin A: 147.87µg
- Vitamin C: 10.14mg
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