Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6
This caramelized shallot pasta recipe is unique and flavorful with featuring zesty lemon and topped with seasoned toasted breadcrumbs and fresh herbs. It’s a simple, yet impressive dish that’s perfect for any night of the week.
- 2/3 cup breadcrumbs (traditional or Panko*)
- 1/8 teaspoon granulated garlic
- Coarse salt (as needed)
- 1 pound package spaghetti
- 2 tablespoons olive oil
- 4 - 6 shallots (thinly sliced (about 2 cups))
- 1 tablespoon brown sugar
- 2 garlic cloves (minced)
- 1/4 teaspoon crushed red pepper flakes
- 2 lemons (juiced and zested (2 tablespoons zest and 1/2 cup juice))
Cook pasta according to package directions in a large pot of salted water. Reserve 1 cup pasta water before draining.
In a large skillet, heat breadcrumbs and garlic over medium high heat. Cook, stirring frequently, until breadcrumbs are golden brown in color. Transfer to a plate.
Add olive oil, shallots, salt and sugar to the skillet. Sauté, stirring occasionally until shallots are translucent and soft, about 10 minutes.
Add garlic, crushed red pepper and cook for an additional minute.
Stir in lemon juice and zest. Reduce heat to low and keep warm until pasta is cooked.
Add 1/2 cup pasta water to the pan and stir until a thin sauce forms.
Transfer pasta to the pan and toss to coat, adding additional pasta water if needed.
Garnish with fresh parsley and serve with toasted breadcrumbs.
*Be sure to use dairy free breadcrumbs.
Calories: 401kcal Carbohydrates: 74g Protein: 12g Fat: 7g Sodium: 97mg Fiber: 5g Sugar: 7g Vitamin C: 21mg