This recipe is based on a recent post by Food & Wine Daily Inspirations.  It was contributed by Andrew Zimmerman.  I followed the recipe closely, with only a couple of substitutions.  With most of the ingredients on hand in the pantry, refrigerator or freezer, it was a quick week night meal.  I know we will be making this again soon.  We served it with our heirloom tomato bruschetta.

I have not used bread crumbs in pasta dishes before.  In doing a little research, it is quite common in many Southern Italian pasta dishes.  As with many wonderful, traditional dishes, it was created out of necessity due to the lack of availability of other ingredients.  Pasta with garlicky breadcrumbs is often consumed during Lent.

Herbed Shrimp with Pasta and Spicy Breadcrumbs, Andrew Zimmerman, Food & Wine

for the Bread Crumbs

1/4 pound Italian bread, torn

2 tablespoons finely chopped parsley

2 tablespoons finely chopped oregano

2 garlic cloves, sliced

1/2 teaspoon crushed red pepper

1/4 cup of olive oil (I substituted olive oil for 1/2 stick of melted butter)

1 tablespoon fresh lemon juice

Kosher salt

Pepper

Heat oven to 350′.  Place the dry ingredients into a food processor and pulse until breadcrumbs are fine.  Drizzle in the oil.  Season with Salt and pepper.  Spread the crumbs on a baking sheet and toast until lightly browned – about 15 minutes.  Stir every 5 minutes or so.  Let cool completely before use.  Breadcrumbs can be stored in an airtight container.

for the Shrimp

20 jumbo shrimp (2 pounds), shelled and deveined

2 cloves of garlic, minced

2 tablespoons minced parsley

2 tablespoons minced basil

1 1/2 teaspoons minced oregano

1/2 teaspoon minced thyme

1/4 teaspoon crushed red pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for serving

Kosher salt

Pepper

3/4 pound capellini or angel hair pasta

3 tablespoons fresh lemon juice

Prepare the shrimp and set aside.  Chop the herbs and garlic.  Place in a bowl and add the crushed red pepper, salt, pepper and the 1/2 cup of olive oil.  Add the shrimp to the bowl.  Stir to coat.  Place the shrimp in the refrigerator until ready to broil.

Start the pasta water.  Heat the broiler.  Once the pasta has been added to the boiling water prepare to broil the shrimp.  Place the shrimp on a pan with all the marinade.  Broil the shrimp about 5 minutes and turn.  Broil another 4-5 minutes.

When the pasta is done, drain the water.  Return the pasta to the pot.  Add the juices from the broiler pan, the lemon juice and 2 tablespoons of olive oil.  Toss gently.

Plate the pasta.  Place the shrimp atop the pasta and top all  with a generous sprinkle of bread crumbs.  Serve with bruschetta or a tossed green salad.