Spaghetti with spicy shrimp
1/3 c plus 4 T olive oil
1 T plus 2 t chopped parsley
2 t chopped fresh chives
heaping 1/4 t crushed red pepper flakes
pinch cayenne
1/2 t salt
1 lb shrimp, peeled, deveined and cut crosswise into quarters
1/3 c coarse fresh breadcrumbs
1 T chopped fresh mint
2 med shallots, finely chopped
1 lb. dried thin spaghetti
4 c cherry tomatoes, halved
In large bowl (or in ziplock), combine 2 T olive oil, 2 t parsley, chives, red pepper flakes, cayenne and salt. Add shrimp and stir to coat evenly. Cover and marinadte in refrigerator for about 20 minutes.

In small saute pan, heat 2 T olvie oil over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly browned, 1-3 minutes. Transfer to a bowl and let cool. Mix remaining 1 T parsley, mint, pepper and salt into breadcrumbs.

Cook pasta until just shy of al dente, about 5 minutes. Drain, reserving 1/2 c of the cooking water.

Heat remaining 1/3 c olive oil in skillet over medium heat. Add shallots and cook, stirring occasionally until lightly browned, 2-4 minutes. Add shrimp and tomatoes to the skillet. Season with salt and pepper and cook, stirring frequently, until tomatoes start to soften and shrimp is nearly cooked through, about 5 minutes.

Return pasta to pot and add 2 T of reserved water. Add shrimp mixture and toss over haet until shrimp is cooked through and spaghetti is perfectly al dente, 1-2 minutes more. Add more pasta water as neccessary. Season with salt and pepper, transfer to serving plates/bowls, and top with breadcrumbs.
Fine Cooking (July 2007, No. 86, page 44)
Used pre-cooked shrimp, worked well!