Bang Bang Shrimp Pasta
Ingredients
For the Crispy Breadcrumbs:
- 1 tbsp. unsalted butter
- 1/2 cup fresh or Panko breadcrumbs
- 1/8 tsp. kosher salt
- 1/8 tsp. black pepper, freshly ground
- Pinch cayenne pepper
- Pinch garlic powder
For the Shrimp Pasta:
- Cooking spray
- 1/2 cup whole-milk plain Greek yogurt
- 2 tbsp. Asian chili-garlic sauce, such as sambal oelek
- 1 tsp. honey
- 1/4 tsp. garlic powder
- Juice of 2 medium limes, divided
- 12 ounces dry spaghetti
- 1-pound medium shrimp, peeled, deveined and uncooked
- 1/2 tsp. kosher salt, plus more for the pasta water
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne pepper
- 2 medium scallions, thinly sliced, divided
Instructions
To prepare the shrimp pasta:
- Melt the butter in a small skillet over medium heat.
- Add the breadcrumbs, salt, black pepper, cayenne pepper, and garlic powder; cook, stirring constantly, until golden, crispy, and fragrant, 4 to 5 minutes; set aside.
- Arrange a rack in the middle of the oven and pre-heat to 400°F.
- Lightly coat a rimmed baking sheet with cooking spray; set aside.
- Bring a large pot of salted water to a boil.
- Meanwhile, whisk the yogurt, chili-garlic sauce, honey, garlic powder, and half of the lime juice together in a small bowl; set aside.
- When the water is boiling, add the pasta and cook until al dente, about 10 minutes or according to package instructions.
- While pasta is cooking, pat the shrimp dry and place on the prepared baking sheet.
- Season with the salt, black pepper, and cayenne and stir to coat; spread in an even layer.
- Roast until the shrimp are opaque and pink, stirring once halfway through, 6 to 8 minutes total.
- Remove from oven and drizzle the remaining lime juice over the shrimp and toss to coat, scraping up any flavorful bits on the baking sheet.
- Drain the pasta and return it to the pot.
- Pour in the yogurt sauce and toss to evenly coat the pasta.
- Add the shrimp and any juices from the baking sheet, along with half of the scallions, and gently toss again.
- Generously sprinkle each serving with the crispy breadcrumbs and remaining scallions.
- Serve immediately.
Notes
The sauce can be made up to 1 day in advance and stored in a covered container in the refrigerator.
