SHRIMP SCAMPI WITH ANGEL HAIR PASTA AND LEMON BREADCRUMBS
Steps:
- Make the lemon breadcrumbs: Preheat the oven to 375 degrees F. Pulse the bread with the parsley, olive oil, lemon zest, garlic and cayenne in a food processor until coarse crumbs form. Season with salt and black pepper, then spread on a large rimmed baking sheet. Bake until golden and crisp, 7 to 10 minutes. Remove from the oven and let cool.
- Meanwhile, make the shrimp scampi: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain and reserve.
- Meanwhile, preheat a large skillet over medium heat and add the oil. When aromatic and rippling, add the garlic and shallots, and cook, stirring, until they begin to caramelize.
- Push the shallot mix to the sides of the skillet and add the shrimp. Cook, stirring, until the shrimp barely turn pink and just start to curl up. Resist the temptation to turn up the heat. If you cook the shrimp slowly they will be tender. Even going "slowly," this will only take 5 to 7 minutes.
- Add the herbs, toss and cook for a moment. Add the Pernod and cook until about two-thirds of it has evaporated, about 1 minute, then add the lemon juice. Swirl and add the butter. Swirl the skillet until the sauce has emulsified. Push the shrimp to the side of the skillet. Add the pasta and toss to coat in the sauce.
- Divide the shrimp scampi and pasta into bowls and season with salt and white pepper. Garnish with the breadcrumbs and serve.
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