Perciatelli With Shrimp and Garlic Breadcrumbs

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READY IN: 25mins
Recipe by Manami

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


  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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