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Spicy Lemon Shrimp Pasta with Arugula & Toasted Breadcrumbs topped with a lemon wedge

Spicy Lemon Shrimp Pasta with Arugula & Toasted Breadcrumbs

This Spicy Lemon Shrimp Pasta with Arugula and Toasted Breadcrumbs is a vibrant, easy dinner full of flavor and texture. Juicy shrimp are sautéed in garlicky chili oil and tossed with lemony buttered pasta, peppery arugula, and crisp breadcrumbs for the perfect finishing touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Calories: 480
Ingredients Equipment Method

Ingredients
  

For the Pasta
  • 8 oz Fettuccine, linguine, or spaghetti
  • 1 lb Large shrimp peeled and divined
  • 2 tbsp Olive oil
  • 3 cloves Garlic minced
  • ½ tsp Red pepper flake plus more for garnish
  • Zest and juice of 1 lemon
  • 2 cups Baby arugula
  • Salt and pepper to taste
  • 1 tbsp Unsalted butter
For the Toasted Breadcrumbs
  • ½ cup Panko bread crumbs
  • 1 tbsp Olive oil
  • Pinch of salt
  • 1 tbsp Finely chopped parsley optional

Equipment

  • Large pot
  • Large skillet
  • Small skillet
  • Colander
  • Zester
  • Tongs or pasta fork
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Toast the Breadcrumbs:
    In a small skillet, heat 1 tbsp olive oil over medium heat. Add breadcrumbs and a pinch of salt. Stir until golden and crispy (about 3–4 minutes). Stir in parsley if using, then remove from heat and set aside.
  2. Cook the pasta:
    Boil pasta in salted water until just al dente. Reserve ½ cup pasta water before draining. Return the hot pasta to the pot and stir in 1 tbsp butter until melted and evenly coated.
  3. Sauté the shrimp:
    In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and cooked through. Season with salt, pepper, lemon zest, and lemon juice.
  4. Bring it all together:
    Add the buttered pasta and arugula to the skillet with the shrimp. Toss to combine, adding reserved pasta water as needed to create a light sauce. Let the arugula wilt slightly from the heat.
  5. Finish and serve:
    Top each serving with toasted breadcrumbs and a final pinch of red pepper flakes. Serve with lemon wedges for extra brightness.