Recipe courtesy of Food Network Kitchen
Total:
39 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon olive oil in large skillet over medium-low heat. Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes. Stir in lemon zest. Transfer to a bowl and set aside; wipe out pan.

Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes. Drain on paper towels. Season shrimp with salt and pepper. Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side. Add to pancetta.

Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water.

Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes. Add vermouth and lemon juice; boil until reduced by about half.

Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water. Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil. Divide among warm pasta bowls. Serve with lemon bread crumbs on top and additional olive oil, as desired.

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