Shrimp Scampi Torchio Recipe

Boil the Pasta

In a large pot, bring salted water to a boil. Add the torchio pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.

Sauté the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the Shrimp

Add the shrimp to the skillet, season with salt and black pepper, and cook until they turn pink, about 3-4 minutes.

Deglaze with Wine

Pour in the white wine and lemon juice, scraping the bottom of the skillet. Let it simmer for about 2-3 minutes to reduce slightly.

Add Tomatoes

Stir in the diced tomatoes and continue to cook for an additional 2 minutes until heated through.

Combine with Pasta

Add the cooked torchio pasta to the skillet, tossing everything together. If the mixture seems dry, add a bit of the reserved pasta water to reach desired consistency.

Prepare the Bread Crumbs

In a food processor, combine the cubed bread, chopped parsley, garlic powder, and 2 tablespoons of olive oil. Pulse until you achieve a coarse crumb consistency.

Toast the Bread Crumbs

In a separate skillet, toast the bread crumb mixture over medium heat until golden brown, stirring frequently, about 5 minutes.

Plate the Dish

Divide the shrimp scampi torchio into serving bowls. Top generously with the toasted bread crumbs.

Garnish and Enjoy

Garnish with additional parsley if desired and serve hot.