Garlicky Shrimp Pasta with Chiles
Shrimp are quick-cooking and versatile. Here they are served with garlic, chiles and cilantro.
- Servings: 4
Photography: Stephen Johnson
Source: Everyday Food, December 2013
- 3/4 pound linguine
- 1 pound peeled, deveined large shrimp
- 5 thinly sliced garlic cloves
- 1/4 cup dried breadcrumbs
- 1/3 cup olive oil
- Salt and pepper
- 1/4 cup chopped cilantro
- Thinly sliced fresh chiles
Cook linguine, reserving 3/4 cup pasta cooking water. Cook shrimp, garlic, and breadcrumbs in oil over medium until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and cilantro. Toss with shrimp mixture and chiles.