11/03/2026
04. Crispy Garlic Shrimp Spaghetti Wedges
Serves 2 | Total time: about 40 minutes | Category: PAGE
Equipment: 8-inch oven-safe nonstick skillet, pasta pot, mixing bowl on non-slip mat, whisk, silicone spatula, pie server.
Ingredients
- 5.3 oz (150 g) dry spaghetti
- 2 qt (2 L) water plus 2 tsp (12 g) salt for boiling pasta; reserve 1 cup (240 ml) cooking water
- 8 oz (225 g) raw tailless peeled deveined shrimp
- 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika
- 2 tbsp (30 ml) olive oil, divided
- 2 large eggs
- 1/3 cup (30 g) finely grated Parmesan
- 2 garlic cloves, finely grated
- 2 tbsp chopped parsley
- 1/2 cup (120 ml) alcohol-free tomato sauce, warmed
Method
1. Heat oven to 400°F (200°C). Cook spaghetti until al dente, drain well and cool 5 minutes.
2. Season shrimp with salt, pepper and paprika. Cook in 1 tbsp oil in the oven-safe skillet about 90 seconds per side until opaque. Reserve 4 whole shrimp; coarsely chop the rest.
3. In a bowl whisk eggs, Parmesan, garlic and parsley. Fold in cooled spaghetti and chopped shrimp. Add remaining oil to the skillet on medium heat. Spoon in mixture, press into an even round and press whole shrimp slightly into the top. Cook 4 minutes to set a golden bottom.
4. Transfer skillet to oven for 10–12 minutes until the egg is set and center is firm. Broil 1–2 minutes only if needed for patchy golden top; watch closely. Rest 5 minutes, loosen edges and cut into four wedges. Spoon warm tomato sauce onto two plates and transfer two wedges to each with a pie server.
