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

1. Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; saute until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
2. 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; saute 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.

olive oil, fresh breadcrumbs, garlic, shrimp, fresh italian parsley, capers, perciatelli

Taken from www.epicurious.com/recipes/food/views/perciatelli-with-shrimp-and-garlic-breadcrumbs-233153 (may not work)