January is the month I crave simple, comforting meals that still feel special. The kind of dishes you make slowly, with a glass of wine nearby and no real agenda beyond feeding yourself (and maybe someone you love) well. This herby shrimp pasta with toasted breadcrumbs is exactly that.
It’s light but satisfying, bright with herbs, rich with good olive oil, and finished with golden, crunchy breadcrumbs that make the whole dish feel quietly indulgent.
It’s the kind of pasta that works just as well for a weeknight dinner as it does for a lazy Sunday lunch. It's easy enough to throw together, but elegant enough to linger over.
A reminder that cooking in January doesn’t have to be about deprivation or starting over, it can simply be about slowing down, using beautiful ingredients, and finding comfort in the everyday ritual of a good meal.
Ingredients:
- 16 oz shrimp, peeled and deveined
- 16 oz pasta (rigatoni, large shells, or preferred shape)
- 5 garlic cloves, thinly sliced
- 1 shallot, finely minced
- 10 g fresh parsley, finely chopped
- 10 g fresh dill, finely chopped
- 10 g scallions, sliced
- 12 oz arugula
- 1 lemon (juice and zest)
- 55 g panko breadcrumbs
- 125 ml Bellemille extra virgin olive oil
- 15 g unsalted butter
- Salt and freshly cracked black pepper, to taste
Preparation:
Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko and lemon zest, toasting until golden brown (2–3 minutes), stirring frequently. Transfer the mixture to a plate and set it aside.
Step 2: Pat shrimp dry and season generously with salt and cracked pepper. Set aside. Meanwhile, cook the rigatoni according to package directions. Drain and reserve pasta water.
Step 3: Add butter and 3 tablespoons of Bellemille olive oil to the same skillet over medium-high heat. Once foamy, add the sliced garlic and minced shallot. Sauté for about 1 minute until fragrant.
Step 4: Add seasoned shrimp to the pan and cook for 30 seconds to 1 minute per side, just until they turn bright pink. Don't overcook—they cook very quickly.
Step 5: Add the minced parsley, dill, and scallions to a large bowl. Pour the shrimp, butter, and oil from the pan into the bowl. Add the cooked pasta, toasted panko, lemon juice, and fresh arugula—add a splash of pasta water if the mixture is too thick.
Step 6: Toss everything together gently until well combined. Drizzle with remaining Bellemille olive oil if desired. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while warm.
