Perciatelli with Shrimp and Garlic Breadcrumbs Recipe Ingredients8 tablespoons olive oil, divided2 cups fresh breadcrumbs made from French bread8 garlic cloves, minced, divided1 1/4 pounds uncooked peeled, deveined large shrimp1/2 cup chopped fresh Italian parsley, divided6 tablespoons drained capers4 teaspoons (packed) grated lemon peel12 ounces freshly cooked perciatelli (long hollow pasta), 1 cup pasta cooking water reservedRecipe PreparationHeat 3 tablespoons oil in large nonstick skillet over medium heat.