Andrew Zimmern's Shrimp Scampi with Lemony Breadcrumbs & Angel Hair Pasta
1/4 pound Day-old Italian bread, torn into chunks
1/4 cup Flat-leaf parsley leaves, lightly packed
2 tablespoons Extra-virgin olive oil
1 teaspoon Lemon zest, finely-grated
1 clove Garlic, minced
Salt and pepper, to taste
Shrimp and Pasta:
1 pound Angel hair pasta
3 tablespoons Extra virgin olive oil
8 cloves Garlic, thinly sliced
1 cup Shallots, sliced
2 pounds U-15 shrimp, peeled and deveined
1/3 cup Minced fresh herbs such as tarragon, parsley, savory, chives
1/4 cup Pernod
1/4 cup White wine
1 tablespoon Lemon juice
4 tablespoons Butter
Salt and pepper, to taste

For the breadcrumbs, preheat the oven to 375 degrees F. In a food processor, pulse the bread with the parsley, olive oil, zest and garlic until coarse crumbs form. Season with salt and pepper, then spread on a large rimmed baking sheet. Bake for 7 to 10 minutes, until golden and crisp; let cool.

In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta. Reserve.

Meanwhile, preheat a large skillet over medium heat and add the oil. When aromatic and rippling, add the garlic and shallots, and sauté until beginning to caramelize.

Push the shallot mix to the sides, raise heat to high and add the shrimp. Cook until the shrimp have barely turned pink and just started to curl up, a few minutes at most.

Add the herbs, toss and cook for a moment. Add the Pernod and wine, and cook until almost evaporated, then add the lemon juice. Swirl and add the butter. Swirl the pan until the sauce has come together. Add the reserved pasta to the pan and toss to coat in the sauce. Season with salt and pepper. Serve, garnishing with the breadcrumbs.


Try this shrimp scampi with lemony homemade breadcrumbs and angel hair pasta recipe from celebrity chef, Andrew Zimmern.

Prep Time: 20 min

Cook Time: 22 min