The quick and simple tomato sauce in this Shrimp Spaghetti is brightened with lemon juice and red pepper flakes. Cabbage is wilted with garlic, and combined with whole wheat spaghetti. Once plated, the pasta is garnished with toasted panko crumbs. This is such a simple recipe and it’s even healthy too!

With the rainy weather we’ve been having, I made a delicious pot of Stuffed Cabbage Roll Soup. I was left with half a head of cabbage, and wondered how to use it up.

I have come to accept that whole wheat spaghetti really does taste good, and it’s much healthier than regular spaghetti pasta. I have used Blue Apron in the past, and really like the simplicity of their recipes. (I am not sponsored by them.) They do post their recipes online, so I was inspired to make this quick dinner.

Start by bringing a pot of water to boiling, add coarse salt and cook according to the package directions. Reserve some of the pasta water and drain. In the meantime…

Panko crumbs are a pantry staple in our kitchen. I love the crunchy texture they add to so many recipes. Lightly toast them with a little olive oil, season with salt and set aside.

Using the same pan, a little bit of melted butter helps to saute’ the sliced cabbage, along with garlic. A bit of tomato paste is cooked until dark red and then combined with the cabbage.

I had a bag of thawed jumbo shrimp. Remove the shells and make sure they are deveined. Shove aside room in the skillet of cooked cabbage, and add a little bit of olive oil. Cook the seasoned shrimp for 2-3 minutes per side. Once they shrimp has become opague, add the drained spaghetti, lemon zest and juice and red pepper flakes (according to how spicy you like).

Add the reserved pasta water and combine everything in the pan, until the noodles are evenly coated with the tomato sauce. Season with additional salt and pepper, to taste.

TASTING NOTES: As simple as the ingredients are to make the tomato sauce, it was so flavorful! We do love cabbage, but in case you don’t– fresh spinach would be a delicious alternative. The brightness from the lemon, and mild spiciness really packed in the flavor. The toasted panko crumbs added another delicious crunchy texture to this quick and easy dish.

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Spicy Shrimp Spaghetti with Cabbage and Toasted Breadcrumbs

The simple tomato sauce in this Shrimp Spaghetti is brightened with lemon juice and red pepper flakes. Cabbage is wilted with garlic, and combined with whole wheat spaghetti. Once plated, the pasta is garnished with toasted panko crumbs. This is such a simple recipe and it's even healthy too!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Spicy Shrimp Spaghetti

Servings:

Calories: 349kcal

Author: Debby – www.AFeastfortheEyes.net

Equipment

1 Pasta Pot & Colander
1 12" non-stick skillet

Ingredients

10 oz Shrimp shelled and deveined
8 oz Whole Wheat Spaghetti approximately 1/2 package
6 oz Green Cabbage sliced thin
1 Tbsp butter
3 cloves Garlic sliced thin
1 Lemon zested and cut in half
1 bunch Parsley
2 Tbsp Tomato Paste
¼ tsp Crushed Red Pepper Flakes

For the breadcrumbs:

2 tsp olive oil
¼ cup Panko Breadcrumbs

Instructions

NOTE: Factor about 4 large shrimp per person, shelled and deveined. Pat dry and season with salt and pepper.
Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the garlic.
Mince the parsley leaves and stems.
Heat a medium pot of salted water to boiling on high.

For the breadcrumbs:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the breadcrumbs and toast, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

Cook the pasta:

Add the pasta and a tablespoon of coarse salt (not table salt) to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserve ¾ cup of the pasta cooking water, drain thoroughly.
While the pasta cooks, in the pan used to toast the breadcrumbs,

Cook the cabbage & shrimp:

Melt the butter on medium-high until hot, then the cabbage and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until wilted.
To the pan of cabbage, add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red.
Add the garlic. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Shove the cabbage to one side of the pan.
Add 2 teaspoons of olive oil to the now empty side of the pan. 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 ½ the lemon and the lemon zest.
Add ½ cup of the reserved pasta cooking water to the pan of cabbage and shrimp; season with salt.
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 to achieve your desired consistency.)
Remove from heat and season with salt to taste.
Divide between 4 dishes. Drizzle with olive oil; top with the toasted breadcrumbs and remaining parsley.
Garnish with the remaining lemon wedges