1 1/4 pounds uncooked peeled, deveined large shrimp
1/2 cup chopped fresh Italian parsley, divided
6 tablespoons drained capers
4 teaspoons (packed) grated lemon peel
12 ounces freshly cooked perciatelli (long hollow pasta), 1 cup pasta cooking water reserved
Directions
Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.
Sprinkle shrimp with salt and pepper. Heat remaining 5 tablespoons oil in same skillet over medium-high heat. Add shrimp and remaining garlic to skillet; sauté until shrimp are just opaque in center, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 1/2 cup reserved pasta cooking water. Mix in 1 cup garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.
