Perciatelli with Shrimp and Garlic Breadcrumbs
A luxurious Italian pasta dish featuring succulent shrimp and crispy garlic breadcrumbs, tossed with hollow perciatelli pasta, capers, and fresh parsley in a light olive oil sauce.
Ingredients
- •8 tablespoons olive oil, divided
- •2 cups fresh breadcrumbs made from French bread
- •8 cloves garlic cloves, minced, divided
- •1¼ pounds uncooked peeled deveined large shrimp
- •½ cup chopped fresh Italian parsley, divided
- •6 tablespoons drained capers
- •4 teaspoons grated lemon peel
- •12 ounces freshly cooked perciatelli
- •1 cup pasta cooking water reserved
Cooking Instructions
- 1.
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
10 min
- 2.
Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.
8 min
