Perciatelli with Shrimp and Garlic Breadcrumbs

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Pasta with Shrimp

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.

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  1. says

    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!!

  2. says

    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!

  3. says

    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.

  4. says

    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. :)

  5. says

    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.

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