Whole Grain Spaghetti With Shrimp, Pancetta And Lemon Breadcrumbs
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
38
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 cloves
Garlic (thinly sliced)2 tbsps
Capers (drained)1 tbsp
Thyme (chopped fresh)2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Heat 1 tablespoon olive oil in large skillet over medium-low heat
2
Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes
3
Stir in lemon zest
4
Transfer to a bowl and set aside; wipe out pan
5
Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes
6
Drain on paper towels
7
Season shrimp with salt and pepper
8
Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side
9
Add to pancetta
10
Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water
11
Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes
12
Add vermouth and lemon juice; boil until reduced by about half
13
Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water
14
Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil
15
Divide among warm pasta bowls
16
Serve with lemon bread crumbs on top and additional olive oil, as desired