Shrimp and Cappellini with California COOC-Certified Extra Virgin Olive Oil, Toasted Garlic and Breadcrumbs

This recipe uses breadcrumbs to soak up all of the delicious garlic-infused California extra virgin olive oil.

Shrimp and Cappellini with California COOC-Certified Extra Virgin Olive Oil, Toasted Garlic and Breadcrumbs

Serves 4-6

 

½ cup California COOC-certified extra virgin olive oil

4-5 cloves garlic, minced

1 pound large shrimp, peeled and deveined

¼ teaspoon crushed red pepper, or more to taste

Kosher salt

2 tablespoons fresh parsley, chopped

1 pound cappellini (thin spaghetti)

½ cup fresh breadcrumbs, lightly toasted

 

Heat olive oil in a heavy saucepan over medium heat.  Add garlic and sauté until the garlic just begins to brown.  Add the shrimp, and season with crushed red pepper and 1-2 pinches of salt.  Turn the heat up to high and cook until shrimp turn white on both sides, about 2 minutes. Add parsley and remove from heat. 

 

Cook the capellini.  Drain and transfer to a serving bowl.  Top with the shrimp and garlic sauce and breadcrumbs, then toss thoroughly to combine, seasoning with more salt and pepper if necessary.   The breadcrumbs should absorb the excess oil and be evenly distributed.