The panko bread crumbs truly made all the difference in this recipe from Food & Wine. I almost settled for the plain bread crumbs that I had in the pantry but luckily, our local Whole Foods was open on Easter Sunday and I got to replenish my stash.
The olive oil created such a buttery finish, it was almost too rich to eat but the thinness of the spaghettini balanced that out. I forgot the parsley garnish but oh well, didn’t really need it. Topping off the pasta with some grated parmesan is highly recommended. Note: Reheat the pasta in a pan with some olive oil instead of the microwave which could dry it out.
A super simple recipe that I could whip up any day of the week, I would definitely make this again. Frank liked this dish so much, he asked me to add it to his “favorites.” :) Next time, I could even swap out the shrimp for clams. Mmm…
Filed under: good eats, test kitchen Tagged: cooking, food, good eats, homecooking, pasta, recipe, shrimp, test kitchen
