"This spaghetti recipe
is so wonderful." Serving: 4 | Prep: 10m | Ready in: 40m
Ingredients
• 1 (16 oz.)
package spaghetti
•
2/3 cup olive oil
•
4 cloves garlic, halved
•
1 cup dry bread crumbs
•
2 tbsps. butter
•
1 cup cooked shrimp
•
1/2 tsp. dried rosemary
•
1/2 tsp. dried basil
•
salt and ground black pepper to taste
•
1 tbsp. chopped fresh parsley
Direction
• Preheat the oven
to 175 degrees C (350 degrees F).
•
Boil the big pot of slightly salted water. Cook the
spaghetti in boiling water, whisk
once in a while, for roughly 12 minutes or till thoroughly cooked yet firm to
the bite. Drain off and move into the big bowl.
• Heat two-third
cup of the olive oil and the garlic on medium low heat in the skillet for roughly 5 minutes or till
the garlic becomes fragrant. Take out of the heat and get rid of the garlic cloves.
•
Toss the breadcrumbs along with roughly 2 tbsp. of
the garlic olive oil in the bowl and spread the breadcrumbs on the baking
sheet. Add the leftover garlic
olive oil on top of spaghetti and coat by tossing.
•
Bake the breadcrumbs in preheated oven for roughly 5
minutes or till toasted. Move the breadcrumbs into bowl along with the spaghetti
and toss.
•
Melt the butter on medium heat in the clean skillet;
cook and whisk the basil, rosemary and shrimp for roughly 5 minutes or till the
shrimp becomes
coated and thoroughly heated. Toss the shrimp along with the
spaghetti mixture and use the pepper and salt to season. Use the parsley to
decorate.
Nutrition
Information
• Calories: 929 calories;
•
Total Carbohydrate: 104.3 g
•
Cholesterol: 78 mg
•
Total Fat: 45.3 g
•
Protein: 25.2 g
•
Sodium: 319 mg