Perciatelli With Shrimp and Garlic Breadcrumbs

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

  • 8 tablespoons olive oil, divided
  • 2 cups fresh French bread cubes
  • 8 garlic cloves, minced, divided
  • 1 14 lbs uncooked peeled deveined large shrimp
  • 12 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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