Name: Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H19M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1/4 cup extra-virgin olive oil, divided; 1 cup fresh coarse bread crumbs; 1 teaspoon finely grated lemon zest; 1 (6-ounce) piece pancetta, diced; 1 pound large shrimp, peeled, deveined, and patted dry; Kosher salt and freshly ground black pepper; 1 (13.25-ounce) box Whole Grain Spaghetti; 4 cloves garlic, thinly sliced; 2 tablespoons capers, drained; 1 tablespoon chopped fresh thyme; 2 tablespoons roughly chopped Italian parsley; 1/2 cup dry white vermouth; 2 tablespoons freshly squeezed lemon juice

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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Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs

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