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
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.