Preparation

• 在一个大碗中，将2汤匙结合在一起。橄榄油，2茶匙。欧芹，细香葱，红辣椒片，辣椒和盐。加入虾，搅拌均匀。用塑料盖住碗，然后在冰箱中腌制约20分钟。
• Bring a large pot of well-salted water to a boil over high heat.
• In a small sauté pan, heat 2 Tbs. of the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 3 minutes. Transfer to a small bowl and let cool. Mix the remaining 1 Tbs. parsley, the mint, a grinding of pepper, and a pinch of salt into the breadcrumbs.
• Heat the remaining 1/3 cup olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the shallots and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
• Put the spaghetti in the boiling water and cook until just shy of al dente, about 5 minutes.
• 意大利面条烹饪时，将虾和一半的西红柿加到煎锅中。用盐和胡椒粉调味并煮熟，经常搅拌，直到西红柿开始变软，虾几乎煮熟，大约5分钟。
• Reserve 1/2 cup of the pasta-cooking water and drain the spaghetti. Return the pasta and 2 Tbs. of the reserved water to the pot. Add the shrimp mixture and toss over medium heat until the shrimp is cooked through and the spaghetti is perfectly al dente, 1 to 2 minutes more. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with the breadcrumbs.

Start the meal with a green salad or a经典凯撒沙拉.