Perciatelli With Shrimp and Garlic Breadcrumbs

 

Ingredients for 4 servings:
1. 8 tablespoons olive oil, divided
2. 2 cups fresh French bread cubes
3. 8 garlic cloves, minced, divided
4. 1 1/4 lbs uncooked peeled deveined large shrimp
5. 1/2 cup chopped fresh Italian parsley, divided
6. 6 tablespoons drained capers (we didn’t use any, increased the amt of shrimp)
7. 4 teaspoons packed grated lemon peel
8. 12 ounces perciatelli (long hollow pasta) or 12 ounces packaged perciatelli, freshly cooked (long hollow pasta)
9. 1 cup pasta, cooking water reserved

Directions:
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.

Enjoy your meal!