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 (we mean Chicago, not Home Chef), 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. Pasta will finish cooking in a later step.
Reserve 1 cup pasta water. Drain pasta in a colander, rinse quickly with cold water, and set aside.
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 Garlic Butter Breadcrumbs
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 panko, 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
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil.
Add shrimp to hot pan in a single layer and sear undisturbed until golden, 1-2 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 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 garlic butter breadcrumbs.
Bake in hot oven until breadcrumbs are golden brown and shrimp reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Let cool 5 minutes.
Serve family-style, garnishing with reserved parsley. Bon appétit!