Another hit! So good my four-year-old asked for extra shrimp for dessert.
Lemon Garlic Shrimp Pasta with Buttered Breadcrumbs
Inspired by Pioneer Woman Cooks
8 ounces dry spaghetti
1/4 c. plus 2 T. butter, divided
1/2 c. sweet onion, diced
4 cloves garlic, minced
small pinch red pepper flakes
juice of 1 large lemon
1/2 c. fresh Italian parsley, chopped
1 pound shrimp, peeled and deveined
1 cup fresh breadcrumbs
salt to taste
Cook spaghetti in salted water according to package directions.
Melt 1/4 c. butter in a large skillet. Add onion and saute until soft. Add garlic, lemon juice, pepper flakes, and shrimp. Saute until shrimp is opaque. Stir in parsley and add salt to taste.
While the shrimp cooks, melt the remaining butter in a small skillet. Add fresh breadcrumbs and saute until toasted.
When the spaghetti finishes cooking, drain and put into a pasta bowl. Pour shrimp mixture over and top with toasted breadcrumbs.
If you have Maldon sea salt flakes, they are a great finish on top!