Another Friday, another night to pack in the carbohydrates. This recipe reminds me of a hybrid between a pasta salad and your average Abbe Lew pasta.. complete with bread crumb topping for a nice crunchy texture. That also makes for added carbs. Cause, you know, us runners need more excuses to have more carbs.
Pasta with Shrimp/Bitter Lettuce/Bread Crumbs/Garlic
½ pound pasta
4 cloves garlic or ½ clove of elephant garlic, minced
½ cup bread crumbs
1 large anchovy, cleaned
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp sherry vinegar
½ pound shrimp, peeled & deveined
1 heaping handful of greens (such as green leaf lettuce), torn into pieces
Extra-virgin olive oil
Salt & Pepper
1. Bring a large pot of salted water to a boil. Cook pasta to al dente.
2. While pasta is cooking, heat a large non-stick skillet over medium heat with 2 Tbsps olive oil. Add garlic and gently saute for 5-7 minutes. Add bread crumbs and toss to combine. Set aside.
3. Make dressing: Mash anchovy in bowl. Whisk in Worcestershire, mustard, and vinegar. Once combined, slowly stream in ½ cup of olive oil until emulsified. Season with salt and pepper. Set aside.
4. Once pasta is cooked, transfer to large mixing bowl. Add shrimp to pasta water and cook for two to three minutes until pink. Drain shrimp and add to pasta. Toss with bread crumbs, dressing, lettuce, and shredded Parmigiano. Season with salt and pepper