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Perciatelli with shrimp and garlic breadcrumbs from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • capers
  • parsley
  • spaghetti pasta
  • breadcrumbs
  • shrimp

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Notes about this recipe

  • Delys77 on January 29, 2013

    Pg. 201 I don't believe I would repeat this dish. The shrimp are nice, but I found it a little dry even with the additional water. The reality is that when you toss toasted breadcrumbs with water they turn to mush, and absorb all the water, leaving the rest of the dish dry. Also, I found it needed quite a bit more lemon, so I added lemon juice.

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