Perciatelli With Shrimp and Garlic Breadcrumbs |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Bon Appetit Magazine, November 2005 edition. Am always looking for easy and different pasta dishes and this has proved to be a very nice recipe to pull out when all else fails. Ingredients:
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 |
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.
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