Perciatelli with Shrimp and Garlic Breadcrumbs

Ingredients

• 8 garlic cloves
• 6 tablespoons capers
• 4 teaspoons grated lemon peel
• 12 ounces perciatelli (long hollow pasta)
• 8 tablespoons olive oil
• 2 cups fresh breadcrumbs made from French bread
• 1 ¼ pounds uncooked peeled, deveined large shrimp
• + 1 more ingredients
• • ½ cup fresh Italian parsley

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl. Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. ...

View full recipe at Epicurious