Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 556
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 59
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 30
- Cholesterol
- 140
- Sodium
- 525
- Total: 39 min
- Prep: 20 min
- Cook: 19 min
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.