Thursday, January 27, 2011


Garlic and Bread??!!!! What is not to love. I make extra of these and sprinkle them on everything! To make the breadcrumbs cut a good loaf of French or Italian bread into chunks and then toss in the food processor until they are fully ground.
This is another quick and easy pasta dish. I often add a seasonal vegetable to this which I add right before the shrimp so they cook through since the shrimp only takes a few minutes.
1-1/2 lbs peeled, cleaned shrimp
9 cloves of garlic minced
1 shallot finely diced
1/2 cup Italian parsley chopped
2 cups fresh breadcrumbs
10 tbl olive oil
1/4 cup capers drained and rinsed
1/4 cup fresh grated lemon zest
1 (12 oz) box of linguine
parmesan cheese for garnish (optional)
Heat 4 tbl olive oil in a saute pan over medium heat. Add breadcrumbs and half the garlic. Saute until they are crisp, about 10 minutes and reserve in a bowl. In the same saute pan heat 6 tbl olive oil over medium heat. Add the shallot and remaining garlic to the pan and any vegetable you may choose. Saute for about 2-3 minutes depending on the vegetable. Season the shrimp with salt and pepper and add to the pan. Saute for about 3 minutes until they become opaque. Stir in the half the parsley, capers and lemon zest.
Cook pasta according to package instructions and add it to the shrimp along with 1/2 cup of the pasta liquid. Mix in 1 cup of the garlic breadcrumbs, adding more pasta water if you think it is too dry. Mix in remaining breadcrumbs and top with remaining parsley.
You Will Love This!

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