Fire-Roasted Pepper & Shrimp Fettuccine with Toasted Garlic Breadcrumbs

Ingredients

• ¾ lb. dried fettuccine
• 10 fresh basil leaves, coarsely chopped
• 1 large shallot, finely diced (about ¼ cup)
• Finely grated zest of 1 lemon
• 1 tsp. minced garlic
• 1 lb. large shrimp (31 to 40 per lb.)
• 2 oz. arugula leaves (about 2 lightly packed cups)
• + 4 more ingredients
• • ½ cup fresh breadcrumbs
  • 2 large red or orange bell peppers
  • Kosher or sea salt and freshly ground pepper
  • 4-½ Tbs. olive oil

Peel and devein the shrimp and then cut in half lengthwise. In a large bowl, combine the shrimp, 1 Tbs. of the oil, 1/2 tsp. of the garlic, the lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 8 hours. Prepare a hot gas o...

View full recipe at Fine Cooking