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Broken Spaghetti with Shrimp

Servings: 8

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.


  • 1 tsp. (or more) dried hot red pepper flakes
  • 1 large garlic clove, peeled
  • 2 Tbs. flat-leaf parsley
  • 1 Tbs. fresh mint leaves
  • Zest and juice of 1 lemon
  • Salt
  • 1 lb. frozen medium-size cooked shrimp, defrosted
  • 2 tsp. Filippo Berio Extra Virgin Olive Oil 
  • 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
  • 6 cherry tomatoes, cut in half
  • 1 lb. spaghetti or other long pasta, broken in half
  • 1/4 cup reserved cooking water
  • Coarse black pepper


  • Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.
  • Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.
  • Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.


Recipe provided to Filippo Berio by Chef Mary Ann Esposito


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Reviews (2 reviews)

  • User avater
    J_aime_la_Poutine | 08/01/2019

    Quite tasteless. Only after trying the recipe did I notice that it wasn’t published in FC.

  • KaosintheKitchen | 07/29/2014

    Too much pasta and too little of everything else. What a waste of of good shrimp! Next time I'll use an adaptation of the Chopping Board Pesto in Splendid Table's How to Eat Supper.

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