Sheet Pan

Spaghetti with Lemon, Shrimp, and Bread Crumbs

February 17, 2015
1 Ratings
  • Serves 4
Author Notes

This recipe was originally conceived on a sleepy Sunday afternoon after several days with out a grocery run, and came into its own after a fortuitous visit to Locanda Verde in Tribeca when I tasted a chef’s version of the pasta dish I had been dreaming of: deeply lemony, rich with shrimp and butter, just enough heat from the red pepper flakes. It was in a word, heavenly. Perfect with a glass of white wine. —Laura Messersmith | Goldfinch & Scout

What You'll Need
  • 2 pints cherry tomatoes
  • 1 pound shrimp, peeled and deveined (31-40 count)
  • 1 pound thin spaghetti
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic (1-2 cloves)
  • 3 tablespoons lemon zest
  • 1/2 cup lemon juice
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons unseasoned bread crumbs
  • 2 tablespoons fresh basil, julienned
  • 2 tablespoons fresh parsley, minced
  • kosher salt
  • black pepper
  1. Preheat the oven to 350 degrees F.
  2. Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.
  3. While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.
  4. Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.
  5. In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.
  6. Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.

See what other Food52ers are saying.

  • Dunnkit
  • Laura Messersmith | Goldfinch & Scout
    Laura Messersmith | Goldfinch & Scout

2 Reviews

Dunnkit October 30, 2016
Just made this last night. Was lemony good! Will make again, for sure. Made breadcrumbs from scratch, too. There may be a mistake in #5: add 2 tablespoons (!?) of kosher salt to the lemon-oil-butter mixture? Well, as I added up the salt on the roasting tomatoes, then the roasting shrimp and the salt in the boiling water for the pasta, I decided only to avoid using 2 TBLA. Only added enough "to-taste", which was probably 1/4 tsp, give or take - I didn't measure.
Laura M. October 31, 2016
You are so right! Good catch on that typo - I've fixed in the recipe. Thank you for letting me know and I'm glad you enjoyed the recipe!!