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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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


  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.