30 minutes
A delightful pasta dish featuring caramelized onions, spicy shrimp, and a savory arrabbiata sauce, topped with a crunchy panko mixture.
tablespoons
Panko (Japanese Bread Flakes)
cups
Flat Leaf Parsley, chopped
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
Large Shrimp, peeled and deveined
0 lb
tablespoons
Red Onion, thinly sliced
cups
Garlic, minced
tablespoons
teaspoons
cups
Arrabbiata Sauce
0 oz
0 lb
1. Toast Panko
Melt 1 tablespoon of butter in a medium sauté pan over medium heat. Add the panko and cook, stirring constantly, until the crumbs are golden brown, about 2 minutes. Transfer the toasted panko to a small bowl, mix in 2 tablespoons of parsley, 0.25 teaspoon of salt, and a pinch of black pepper, then set aside.
2. Season Shrimp
Pat the shrimp dry with paper towels and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
3. Caramelize Onions
In a large pot, heat the remaining 2 tablespoons of butter and the olive oil over medium-high heat. Add the sliced red onion and cook for about 4 minutes, stirring occasionally, until the onion is soft and starting to caramelize.
4. Add Garlic and Red Pepper Flakes
Add the minced garlic and crushed red pepper flakes to the pot, and sauté for another minute until the garlic is fragrant.
5. Cook Shrimp
Add the seasoned shrimp to the pot and cook them for about 1 minute on each side until they are just starting to turn pink.
6. Deglaze with Wine
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
7. Add Sauce and Simmer
Stir in the arrabbiata sauce, 6 tablespoons of parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Let the sauce simmer gently, bubbling slightly.
8. Cook Linguine
While the sauce is simmering, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining the linguine.
9. Combine Pasta and Sauce
Add the cooked linguine to the sauce, tossing everything together to coat the pasta evenly. If the sauce seems too thick, add a bit of the reserved pasta water to achieve the desired consistency. Let the pasta and sauce simmer together for about a minute.
10. Serve with Panko
Transfer the linguine with caramelized onion and spicy shrimp to a large, shallow serving bowl. Sprinkle the toasted panko mixture over the top just before serving.
Replace shrimp with sliced chicken breast or thighs, adding herbs like rosemary or thyme to complement the poultry.
Introduce a Cajun twist by using a mix of Cajun spices and replacing the shrimp with Andouille sausage and shrimp for a surf-and-turf style dish.
Create a seafood pasta by combining shrimp with other seafood such as scallops, mussels, and clams, adjusting the cooking times as needed for each type of seafood.
Swap out the shrimp for spicy chorizo sausage, which will add a smoky flavor to the dish. Incorporate some bell peppers for additional color and texture.
Introduce a bit of cream or coconut milk in the final stages of cooking for a luxurious, silky sauce that will add a new layer of flavor.
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