Perciatelli with Shrimp and Garlic Breadcrumbs
(Perciatelli con Gamberetti e Pangrattato d'Aglio)
Ingredients:
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
Directions:
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.