Raise your hand if you know what perciatelli is. Good for you! I love all the different names for pastas, unfortunately, all I can find are just the basics around here. So, if you didn't know, perciatelli is a long hollow pasta. If you can't find it, and I certainly couldn't, spaghetti or linguine may be substituted.
This whole recipe was really good, but let me just say that the garlic breadcrumbs are to die for! I kept the leftovers in a bowl by my stove and sprinkled them on practically everything. This recipe is quick and easy (the hardest part was peeling the shrimp) and it looks really elegant too, or at least, I think it does. Serve with a salad and a glass of white wine (if you partake) and it's a lovely dinner.
I found the recipe in The Bon Appetit Cookbook: Fast Easy Fresh
you can also find it online at Perciatelli With Shrimp and Garlic Breadcrumbs and I've posted it below. The only change I made was to use less capers, because I only had about 3 tablespoons left in the jar. And keep in mind that this is a dry-ish pasta, not a saucy pasta.Perciatelli with Shrimp and Garlic Breadcrumbs
Serves 4
8 tablespoons olive oil, divided
2 cups fresh breadcrumbs made from French bread
8 garlic cloves, minced, divided
1 1/4 pounds uncooked peeled, deveined large shrimp
1/2 cup chopped fresh Italian parsley, divided
6 tablespoons drained capers
4 teaspoons (packed) grated lemon peel
12 ounces freshly cooked perciatelli (long hollow pasta), 1 cup pasta cooking water reserved
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. 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. 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.
This will be my entry for this week's Presto Pasta Nights hosted by Haalo of Cook Almost Anything at Least Once.
25 comments:
That looks and sounds amazing. My hubby would absolutely love it. I think I'll save this and surprise him with this for our anniversary dinner.
Sounds fabulous. All Bob is eating these days is whole wheat pasta. Do you think that would "go" with the dish? He will eat the Barilla pasta too.
Freakin YUMMO .. and for that you get ...
You're so awesome you got an award from me ... don't hate me because i loff ya!!!
does perciatelli taste different from linguine or spaghetti?
I love, love, love pasta and shrimp! The garlic breadcrumbs and lemon peel are a great addition!
Can't wait to try it!
You always make me sooo hungry!!! You'd think I was ethiopian and only had that crazy bread!!!
This looks heavenly delicious. I am going to make it for company but my hubby will have to eat something else. He won't even try shrimp. His loss!!
There is nothing in the world like fresh breadcrumbs. And of course you can't get many shapes of pasta there; I have never found the Italians where you are!
Those breadcrumbs do sound very good! Nice entry into the event...and I wouldn't be able to get that pasta either.
I would have guess perciatelli was pasta, but I didn't know *hides in shame*
The dish sounds like itd be delicious--I like adding breadcrumbs into the mix
My husband and I love pasta. I have five pounds of frozen shrimp in the freezer just waiting for a recipe like this.
This looks delicious. Any suggestions for a substitution for shrimp? I'm allergic.
Slurp, slurp, drool, drool...that is one awesome looking pasta. Thanks for sharing with Presto Pasta Nights. And this will be my celebration dish when I lose 5 pounds. Hope it's soon.
It looks and sounds fabulously delicious! I believe I will be giving it a try tomorrow for dinner! Thanks for sharing!
i didn't know what it was. :(
that's one of those situations in school where the teacher calls on you for the one question you don't know. nightmares, i tell you. nightmares. :)
I just made a dish similar to this. I loved the breadcrumbs with the shrimp. Your photo is excellent - like ususal.
pasta quiz!!
http://www.sporcle.com/games/pasta.php
how good are you?
I love perciatelli! And your picture looks totally delicious.
I also happen to love dry not saucy pastas. I'll have to note this one in the book.
This looks and sounds like a fabulous dish, one of those weeknight dinners that comes together quickly. Lemon, garlic, shrimp -- what's not to love?
I wish my computer screen was a scratch and sniff...yummy!!
I think breadcrumbs might just be my favorite pasta and vegetable topping! This looks and sounds delicious with all that shrimp and garlic.
Isn't bucantini also long and hollow?
I love the crunch of breadcrumbs, they were the poorman's grated cheese...shrimp helps too!
this looks sooooo good!!! a must try for me... :)
What a great way to enjoy some shrimp!
Interesting. I would never have thought of adding breadcrumbs to the shrimp.
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