For the garlic butter and chile bread crumbs:
- 1 cup bread crumbs
- 4 tablespoons unsalted butter
- 2 cloves garlic, grated
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and black pepper
For the pasta:
- 1½ pounds large whole raw shrimp, with shells, heads and tails on
- 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
- ¼-½ teaspoon red pepper flakes
- 8 cloves garlic, finely grated
- ⅔ cup dry white wine
- Zest of 1 lemon, plus 2 teaspoons lemon juice
- 2 tablespoons finely chopped chives
- 1 cup finely chopped flat-leaf parsley
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- 1 pound dried campanelle, mafaldine, or angel hair pasta
- Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
- Bring a large pot of lightly salted water to a boil.
- Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
- In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
- Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
- Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.