Name: Perciatelli with Shrimp and Garlic Breadcrumbs
Yield: 4 to 6 Servings
Ingredients: 8 tablespoons olive oil, divided; 2 cups fresh breadcrumbs made from French bread; 8 garlic cloves, minced, divided; 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

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