Herbed Shrimp Capellini with Spicy Bread Crumbs
Shrimp. Garlic. Pasta. Herbs. By Andrew Zimmern After spending time cooking and eating in Sicily many years ago, I started keeping bread crumbs around the house
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Food processor
- Microplane
- Oven
- Baking sheet
- Stove
- Saucepan
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
Ingredients
- 1/4 pound Italian bread, torn
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped oregano
- 2 garlic cloves, finely grated
- 1/2 teaspoon crushed red pepper
- 1/2 stick unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Kosher salt
- Pepper
- 20 jumbo shrimp (2 pounds), shelled and deveined
- 1 small shallot, minced
- 2 tablespoons minced parsley
- 2 tablespoons minced basil
- 1 1/2 teaspoons minced oregano
- 1/2 teaspoon minced thyme
- 1/4 teaspoon crushed red pepper
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving
- 3/4 pound capellini or angel hair pasta
- 3 tablespoons fresh lemon juice
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