SPAGHETTTI WITH SHRIMP, PANCETTA, AND LEMON BREADCRUMBS

By stevek980

Ingredients

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Preparation

Step 1

in large skillet heat 1 tbsp olive oil over medium heat and add 1 c bread crumbs and cook about 5 minutes until golden brown. Then add the zest of a lemon and put aside. Wipe same skillet clean and add 1 tbsp olive oil and 6 oz cubed pancetta and cook about 5 minutes until crisp. Then put on plate to drain. Then with those drippings in pan add 1 l lb large shrimp that has been seasoned with salt and pepper and cook about 2 minutes a side and then put aside in a bowl to keep warm. Meanwhile cook one box spaghetti 2 minutes shorter than instructions. Reserve 1 c pasta water when done. Then in same skillet again heat up 4 cloves thinly sliced garlic, 2 tbsp capers, 1 tbsp fresh thyme and 2 tbsp fresh Italian parsley and cook about 2 minutes and then add the juice of one lemon and ½ c dry white vermouth. Reduce to half and then add noodles and reserved water. Then add pancetta and shrimp. Serve with topping. We tried this on 12/27/09 and it was really good. I used panko bread crumbs. Could leave out cappers, Kyle picked them out and I don’t think they add much taste. I also used sweet vermouth. The topping was really good. Cook the pancetta longer so it stays crisp when added to noodles. I also added shrimp separetly so Kyle did not have any.