Perciatelli with Shrimp and Garlic Breadcrumbs

Ingredients

• 2 cups breadcrumbs made from bread fresh french
• 6 tablespoons capers drained
• 8  garlic cloves divided minced
• 4 teaspoons lemon zest packed grated ()
• 8 tablespoons olive oil divided
• 0.5 cup parsley fresh italian divided chopped
• 1.3 pounds shrimp deveined uncooked peeled
• 12 ounces freshly perciatelli cooked (long hollow pasta)
• 12 ounces freshly perciatelli cooked (long hollow pasta)

Equipment

• bowl
• frying pan

Directions

1. Heat 3 tablespoons oil in large nonstick skillet over medium heat.
2. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes.
3. Transfer to medium bowl.
4. Sprinkle shrimp with salt and pepper.
5. Heat remaining 5 tablespoons oil in same skillet over medium-high heat.
6. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel.
7. Add cooked pasta and 1/2 cup reserved pasta cooking water.
8. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper.
9. Sprinkle with remaining garlic breadcrumbs and parsley.