Ingredients: |
Ingredients: 10 oz. shrimps, patted dry and seasoned with salt
5 oz. spaghetti
6 oz. green cabbage, core removed and thinly sliced
3 cloves of garlic, peeled and sliced
1 lemon, quartered and deseeded
1 bunch parsley, thinly sliced
2 tbsp tomato paste
1 tbsp butter
1/4 c. Panko breadcrumbs
1/4 tsp crushed red pepper flakes
olive oil
salt to taste
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Directions: |
Directions:In a large pan, heat 2 tsp olive oil . Add the breadcrumbs and toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and season with salt.
Cook the pasta 8 to 10 minutes, or until al dente. Reserving 3/4 cup of the pasta cooking water, drain throughly.
While the pasta cooks, in the pan used to toast the breadcrumbs, melt the butter on medium-high until hot. Add the cabbage and season with salt. Cook, stirring occasionally,2 to 3 minutes, or until wilted. Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
To the pan of cabbage, add the tomato paste and as much of the red pepper flakes as you'd like. Cook, stirring frequently, 1 to 2 minutes, or or until the tomato paste is dark red.
Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through.
Add the cooked pasta, all but a big pinch of the parsley, the juice of 2 lemons and 1/2 cup of the reserved pasta cooking water to the pan of cabbage and shrimp Cook, stirring frequently to coat the pasta, 2 to 3 minutes or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water. Remove from the heat and season with salt to taste. Divide between 2 dishes. Drizzle with olive oil; top with the toasted breadcrumbs and remaining parsley, Garnish with the remaining lemon wedges. |
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