Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Perciatelli with Shrimp and Garlic Breadcrumbs
Perciatelli with Shrimp and Garlic Breadcrumbs
(Perciatelli con Gamberetti e Pangrattato d'Aglio)
1 and 1/4 lbs uncooked peeled, deveined large shrimp
6 tablespoons drained capers
4 teaspoons (packed) grated lemon peel
8 tablespoons olive oil, divided
2 cups fresh breadcrumbs made from French bread
8 garlic cloves, minced, divided
1/2 cup chopped fresh Italian parsley, divided
12 ounces freshly cooked perciatelli (long hollow pasta)
1 cup pasta cooking water reserved
Heat 3 tablespoons olive oil in large nonstick skillet over medium heat.

Add breadcrumbs and half of garlic; saute until crumbs are golden and crisp, about 10 minutes.

Transfer to medium bowl.

Sprinkle shrimp with salt and pepper.

Heat remaining 5 tablespoons olive oil in same skillet over medium-high heat.

Add shrimp and remaining garlic to skillet; saute until shrimp are just opaque in center, about 3 minutes.

Stir in 1/4 cup parsley, capers, and lemon peel.

Add cooked pasta and 1/2 cup reserved pasta cooking water.

Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry.

Season with salt and pepper.

Sprinkle with remaining garlic breadcrumbs and parsley. Serves 4 to 6.
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