Spicy Shrimp Pasta Recipe with Creamy Tomato Sauce

How to make it

1. Make the Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, heat olive oil, then add Lee Kum Kee Minced Garlic. Sauté for 1-2 minutes until fragrant. Stir in panko breadcrumbs and salt, toasting until light golden brown. Add lemon juice and continue to toast for 2-3 minutes. Remove from heat and set aside.

2. Bring a large pot of salted water to a boil. Cook Casarecce pasta until al dente. Reserve 1cup pasta water before draining.
3. In a large pan over medium-low heat, add olive oil, shrimp, Lee Kum Kee Minced Garlic, lemon juice, and salt and pepper. Sauté for 1-2 minutes, until shrimp is fully cooked. Remove shrimp from the pan and set aside.
4. In the same pan, add Lee Kum Kee Chili Crisp Oil and tomato paste. Stir to combine. Reduce heat to low and stir in heavy cream.

5. Add cooked pasta to the pan along with ¼ cup reserved pasta water. Toss over medium heat until the sauce coats the pasta. Add more pasta water as needed, ¼ cup at a time. Return shrimp to the pan, toss to combine, and cook for 1 more minute. Plate the pasta and top with parsley and lemon-garlic panko breadcrumbs. Drizzle with extra Lee Kum Kee Chiu Chow Style Chili Crisp Oil for more heat.

    

   Enjoy, and check out more dinner recipe ideas to add to your easy recipe lineup as well!