Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs

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  • Level: Easy
  • Total: 39 min
  • Prep: 20 min
  • Cook: 19 min
  • Yield: 6 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Cook pasta according to package directions until quite "al dente", 5 minutes, reserving cooking water.
  4. 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.
  5. 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.
Jackie Rothong

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