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Classic spaghetti in tomato sauce gets a few easy and incredibly tasty upgrades in this recipe. We’re adding sautéed cabbage and a splash of lemon juice to our sauce, which lightly coats the spaghetti and crisp, quick-cooking shrimp. And we’re garnishing it all with parsley and crunchy, pan-toasted breadcrumbs. The secret to this dish’s refreshing flavor is in the seasoning: we’re using only salt­ and a pinch of hot red pepper flakes. This way, the brightness of the tomato and lemon shine through with every bite.

Ethan Mick

with Cabbage & Toasted Breadcrumbs

Spicy Shrimp Spaghetti

Shrimp

Spaghetti

Green Cabbage

Garlic

Lemon

Parsley

Tomato Paste

Butter

Panko Breadcrumbs

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) Cut out and discard the cabbage core; thinly slice the leaves. [Peel and thinly slice the garlic.](#) [Thinly slice the parsley leaves and stems.](#) [Quarter and deseed the lemon.](#) Pat the shrimp dry with paper towels and season with salt.

Prepare the ingredients:

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.

Toast the breadcrumbs:

While the breadcrumbs toast, [add the **pasta** to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite).](#) Reserving **¾ cup of the pasta cooking water**, drain thoroughly.

Cook the pasta:

While the pasta cooks, in the pan used to toast the breadcrumbs, melt the **butter** on medium-high until hot. Add the **cabbage** and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the **garlic** and season with salt. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Cook the cabbage:

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 **seasoned shrimp** and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through.

Add the tomato paste & shrimp:

Add the **cooked pasta**, **all but a big pinch of the parsley**, **the juice of 2 lemon wedges** and **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 2 dishes. Drizzle with olive oil; top with the **toasted breadcrumbs** and **remaining parsley**. Garnish with the **remaining lemon wedges**, if you’d like. Enjoy!