Skillet Spaghetti with Shrimp

 

2 slices hearty white sandwich bread, torn into quarters

3 T. extra-virgin olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

1 1/2 pounds extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)

Salt and pepper

1 (28-oz.) can crushed tomatoes

2 C. water

8 oz. spaghetti, broken in half

1/4 C. chopped fresh basil

 

Pulse bread in food processor until coarsely ground, about 5 pulses. Heat 1 T. oil in 12-inch nonstick skillet over medium heat. Cook bread crumbs until golden, about 5 minutes. Add half of garlic and 1/8 tsp. pepper flakes and cook until fragrant, about 30 seconds; transfer to bowl. Wipe out skillet with paper towels. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving it until spotty brown on first side, about 1 minute; transfer to bowl. Repeat with remaining 1 T. oil and remaining shrimp. Add tomatoes, water, pasta, remaining garlic, and remaining 1/8 tsp. pepper flakes to now-empty skillet and bring to boil. Cover and cook over medium heat until pasta begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until pasta is nearly al dente, about 5 minutes. Add shrimp and cook over medium-low heat until shrimp is cooked through, 1 to 2 minutes. Stir in basil. Sprinkle with toasted bread crumbs. Serve.