This one is close to our heart. Shrimp de Jonghe and Home Chef share a hometown: the bustling burg of Chicago. This is one of our older dishes, too, born in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant on Monroe Street. Succulent shrimp are baked with a pasta and a rich sauce of garlic, tomatoes, and cheese, crusted with a pinch of heat, and baked to perfection. We hope you'll agree that we're doing our hometown proud here.
Once water is boiling, add pasta and cook until still slightly firm, 6-7 minutes.
Reserve 1 cup pasta water. Drain pasta in a colander, rinse quickly with cold water, and set aside. Pasta will finish cooking in a later step.
While pasta cooks, stem and coarsely chop parsley.
Crush garlic with the side of a knife, then finely mince.
Pat shrimp dry, and season with ¼ tsp. salt and a pinch of pepper.
Make the Breadcrumb Mixture
Place butter in a heat-safe mixing bowl and microwave until melted, 20-40 seconds. Alternatively, place butter in a small pan and melt over stove.
Stir breadcrumbs, parsley (reserve a pinch for garnish), half the garlic, and half the red pepper flakes (reserve remaining of each for sauce) into butter. Set aside.
Sear the Shrimp
Add 2 tsp. olive oil to a large non-stick pan over medium-high heat.
Add shrimp to hot pan in a single layer and sear undisturbed, 2 minutes.
Transfer to a bowl. Shrimp will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear shrimp to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan and cook 30 seconds.
Add reserved pasta water, cream, and Parmesan and stir constantly until slightly thickened, 3-6 minutes.
Stir in cooked pasta and tomatoes and remove from burner.
Taste, and add remaining red pepper flakes, ¼ tsp. salt and a pinch of pepper if desired.
Bake and Finish the Dish
Pour pasta and sauce into prepared casserole dish and place on prepared baking sheet to catch any drips. For best results, use either a 2-quart casserole dish or 9" pie pan. Arrange shrimp on top and pour any accumulated juices over. Cover pasta and shrimp evenly with breadcrumb mixture.
Bake until breadcrumbs are golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Let cool 5 minutes, then serve family style, garnishing with reserved parsley. Bon appétit!