Perciatelli with Shrimp and Garlic Breadcrumbs

Perciatelli with Shrimp and Garlic Breadcrumbs
Photo by Tina Rupp


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

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


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