Recipes Angry Shrimp Spaghettini 5.0 (1) 1 Review Panko added to the garlicky shrimp sauté gives great texture to this spaghettini from F&W’s Justin Chapple. Slideshow: More Shrimp Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 4 Ingredients 1 pound spaghettini 1/2 cup extra-virgin olive oil 1 pound large shrimp, shelled and deveined 1/2 cup panko 2 teaspoons crushed red pepper 2 garlic cloves, thinly sliced 1 teaspoon finely grated lemon zest Salt Pepper Chopped parsley, for garnish Directions In a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water. In a large saucepan, heat the olive oil. Add the shrimp, panko, crushed red pepper, garlic and lemon zest. Season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are just cooked through, about 6 minutes. Add the pasta and reserved cooking water to the skillet and cook, tossing, until coated, about 2 minutes. Transfer to shallow bowls, garnish with chopped parsley and serve. Rate it Print