Shrimp & Anchovy Campanelle with Breadcrumbs
Ready in 35 Mins
Serves 4 People
INGREDIENTS
8 Garlic Cloves
3 cups Panko Breadcrumbs
2 teaspoons Finely Grated Lemon Zest
Kosher Salt
Ground Black Pepper
¼ cup Extra-Virgin Olive Oil, Plus 3 tablespoons
5 Oil-Packed Anchovy Filets
½ teaspoon Crushed Red Pepper Flakes
1 tablespoon Fresh Lemon Juice
1 Box of Scratch Pasta Squid Ink Campanelle
2 ounces Finely Grated Pecorino Cheese
½ cup Finely Chopped Parsley
1 tablespoon Unsalted Butter
12 ounces Cooked Shrimp
1. Thinly slice 4 garlic cloves and reserve. Finely chop remaining 4 garlic cloves in a food processor. Add breadcrumbs and zest and pulse until coarse crumbs form. Season with salt and pepper to taste.
2. Heat ¼ cup oil in a large heavy pot or Dutch oven over medium heat. Cook breadcrumb micture, stirring often, until golden brown, about 5 minutes. Transfer with a slotted spoon to a bowl.
3. Heat remaining 3 tablespoons oil in same post over medium-low heat. Cook reserved slived garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and red pepper and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Use tongs to transfer pasta to pot with sauce along with ½ cup pasta cooking liquid. Gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter and half of breadcrumb mixture and toss until combined and butter is melted. Season with salt and pepper, and more lemon juice if desired.
5. Divide pasta among bowls. Top with cooked shrimp and remaining breadcrumb mixture.
