Perciatelli with shrimp and garlic breadcrumbs
Perciatelli is a long hollow pasta. If you can't find it, spaghetti or linguine makes an excellent substitution.
Ingredients
- 8 Tbsp. olive oil, divided
- 2 cups coarsely ground fresh breadcrumbs made from French bread
- 8 garlic cloves, minced and divided
- 12 ounces perciatelli or spaghetti
- 1 1/4 pounds uncooked large shrimp, peeled and deveined
- 1/2 cup chopped fresh Italian parsley, divided
- 6 Tbsp. drained capers
- 4 tsp. finely grated lemon peel
Preparation
Step 1
Heat 3 Tbsp. oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; saute until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl. Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Sprinkle shrimp with salt and pepper. Heat remaining 5 Tbsp. oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; saute until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add shrimp mixture and 1/2 cup reserved cooking liquid to pasta. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining garlic breadcrumbs and parsley.