Spaghettata with Barilla Pasta
Hosting a dinner party for your friends and tired of having the same type of food on repeat? Look no further, because I have the answer for you! Spaghettata time!
Spaghettata is an Italian tradition that's becoming more prevalent in America. In Italy, when friends are out and about and don't want the evening to end, rather than go through a drive thru like many Americans do, someone opens up their home and an impromptu dinner party begins! Pop open the vino, pull up and seat and let the laughter flow.
I had the pleasure of attending Barilla's Spahgettata during the Music City Food and Wine Festival and what fun that was! Chef Yury Krasilovsky and Tanya Tan were impeccable hosts! Barilla featured Collezione Spaghetti with shrimp, grape tomatoes, and crispy panko. The dish was paired with Ruffino Prosecco. Perfect combination for the warm afternoon weather. I was seated among a group of bloggers and food enthusiasts. Our excitement level was on high and the as the aromas were permeating all throughout the park. It was lovely to sip on our prosecco and chat about our favorite parts of the festival. As we were presented with our dishes, Chef Yury came table side and spoke a bit about the dish and how it was made. Clearly, he's a pro but assured me that I could easily replicate it at home. :) Thank goodness!
The Barilla team was kind enough to share this recipe with me and I want to pass the mouthwatering details on to you!
BARILLA COLLEZIONE SPAGHETTI WITH SHRIMP, GRATE TOMATOES, AND CRISPY PANKO
Prep: 10 minutes
Cook: 15 minutes
Serves: 8 people
1 box Barilla Collezione Spaghetti
1 garlic clove, gently pressed
1.5 pounds shrimp, shelled, deveined
1 TBSP parsley, chopped
6 TBSP Extra Virgin Olive Oil, divided
1.5 pints grape tomatoes, halved
1/3 cup panko bread crumbs
Salt and Black Pepper to taste
- Bring a large pot of water to boil
- Meanwhile in a skillet sauté garlic with 2 tablespoons of olive oil, until slightly yellow
- Add tomatoes and blister on high heat for 2 minutes, add shrimp and keep cooking for a minute, season with salt and pepper
- In a separate skillet combine 3 tablespoons of olive oil to panko, parsley, salt and pepper and sauté over medium heat until breadcrumbs are lightly colored and crispy
- Cook pasta one minutes less than package directions and drain reserving 1 cup of cooking water
- Toss pasta with shrimp and tomato mixture. Add reserved cooking liquid and cook over high heat until water is evaporated
- Finish with remaining olive oil and top with crispy bread crumbs before serving
Skip your typical dinner party menu, pop open the wine and have a spaghettata! You won't be disappointed!
Until next time!