Perciatelli With Shrimp And Garlic Breadcrumbs Recipes

SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS

Steps:

• Bring a 6- to 8-quart soup pot of generously salted water to a boil.
• For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
• For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
• Top with herb breadcrumbs.

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

PERCIATELLI WITH BROCCOLI, TOMATOES AND ANCHOVIES

Steps:

• Place the raisins in a small bowl and cover with warm water. Let sit for 20 minutes while you prepare the other ingredients.
• Bring a large pot of water to a boil, salt generously and add the baby broccoli. Blanch for 4 minutes and, using a skimmer or tongs, transfer to a bowl of cold water. Drain and shake out excess water. If the stems are thick and hard, peel. Chop coarsely.
• Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds to a minute, and add the anchovies, thyme and tomatoes. Turn the heat down to medium-low and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in the olives. Drain the raisins or currants and add, along with the broccoli and about 1/4 cup of the cooking water from the broccoli. Season to taste with salt and pepper. Cover, turn the heat to low and simmer 5 to 10 minutes, stirring occasionally, until the broccoli is very tender and the sauce is fragrant. Keep warm while you cook the pasta.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package. Check the sauce and if it seems dry add another 1/4 to 1/2 cup of the pasta cooking water. Drain the pasta and transfer to the pan with the sauce. Toss together and serve, sprinkled with pecorino or Parmesan. If desired, drizzle a little olive oil over each serving.

SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS

Steps:

• 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
• 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
• 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
• 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.

PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
• Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
• Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

PERCIATELLI WITH ZUCCHINI AND BREADCRUMBS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook according to the package directions.
• Add bread to a food processor and pulse until coarse crumbs form. Remove, and set aside. In a large heatproof skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in breadcrumbs, and season with salt and pepper. Transfer skillet to oven, and bake until golden brown.
• In another large skillet, heat remaining 1/3 cup oil over medium-high heat. Add zucchini, and butter. Cook until just beginning to turn golden brown.
• Drain pasta, and transfer to a large shallow bowl. Sprinkle with parsley and Parmesan; toss to combine. Using a slotted spoon, transfer zucchini to pasta, adding as much of the oil as desired. Top with toasted breadcrumbs, and serve immediately.