Bucatini with Shrimp, Arugula, Chilies, and Breadcrumbs | Umami & Us
A simple, spicy, light bucatini pasta dish with shrimp that is finished with lemon zest and "pangratto" or olive oil fried breadcrumbs for a little crunch!
Ingredients
- 2 oz artisan sourdough bread, crusts removed
- 2 tablespoons extra virgin olive oil
- salt
- 1 lb bucatini
- 10 cloves garlic, very thinly sliced
- 2 teaspoons chili flakes
- 1/2 cup white wine
- 10 pieces shrimp, U-15 (peeled and split lengthwise)
- 8 tablespoons butter
- 2 oz arugula
- 1 lemon for zesting
- 10 oz reserved pasta water
- 1 tablespoon extra virgin olive oil
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