Perciatelli With Shrimp And Garlic Breadcrumbs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 tablespoons olive oil, divided
• 2 cups fresh french bread cubes
• 8 garlic cloves, minced, divided
• 1 1/4 lbs uncooked peeled deveined large shrimp
• 1/2 cup chopped fresh italian parsley, divided
• 6 tablespoons drained capers (we didn't use any, increased the amt of shrimp)
• 4 teaspoons packed grated lemon peel
• 12 ounces perciatelli (long hollow pasta) or 12 ounces packaged perciatelli, freshly cooked (long hollow pasta)
• 1 cup pasta, cooking water reserved

Recipe

• 1 heat 3 tablespoons oil in large nonstick skillet over medium heat.
• 2 add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes.
• 3 transfer to medium bowl.
• 4 sprinkle shrimp with salt, pepper & crushed red pepper flakes.
• 5 heat remaining 5 tablespoons oil in same skillet over medium-high heat.
• 6 add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes.
• 7 stir in 1/4 cup parsley, capers, and lemon peel.
• 8 add cooked pasta and 1/2 cup reserved pasta cooking water.
• 9 mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry.
• 10 season with salt and pepper.
• 11 sprinkle with remaining garlic breadcrumbs and parsley.