Repost: @SaraTane: Had myself a day at @farmersmarketla to stock up for the holidays! Couldn’t resist the long fusilli noodles and peeled shrimp from @monsieurmarcelfm, so I decided to make this Calabrian Shrimp Scampi with Toasted Breadcrumbs. It would be a lovely addition to any holiday spread (hello, feast of seven fishes) and it may just become a new holiday tradition. Don’t be shy with the toasted breadcrumbs!! #ad Calabrian Shrimp Scampi Pasta with Toasted Breadcrumbs Serves 4-6 1 1⁄2 pounds extra-large or jumbo shrimp, peeled and deveined 3⁄4 pound pasta (any shape, such as linguine, rigatoni, fusilli, or spaghetti) Kosher salt, to taste 6 tablespoons olive oil, divided 1⁄2 cup Panko breadcrumbs 6 tablespoons unsalted butter, divided 3 small shallots, peeled and finely chopped 8 garlic cloves, minced 2 teaspoons chopped Calabrian chili (use more or less depending on preferred heat level) 4 anchovy filets (optional) 3/4 cups dry white wine 1 lemon, zested and juiced 1⁄2 cup chopped fresh Italian parsley, plus more for garnish 1. Arrange shrimp on a paper towel lined plate and pat dry with paper towels. Season on both sides with kosher salt. 2. In a large pot filled with heavily salted, boiling water, cook pasta until al dente. Reserve 1 cup pasta water and drain. Lightly oil pasta to prevent sticking. 3. In a Dutch oven over medium high heat, add 2 tablespoons olive oil. Add panko and cook until golden brown and toasted, 4-5 minutes. Season with salt. Transfer toasted panko to a small bowl and wipe out Dutch oven. 4. Heat 2 tablespoons olive oil in Dutch oven and cook shrimp, flipping once, until pink, 2-3 minutes. Remove to a plate and set aside. Remove tails and chop each shrimp into 2-3 smaller pieces. 5. Heat 4 tablespoons butter and remaining 2 tablespoon oil over medium heat. Add shallots and garlic, cooking until softened and fragrant, 3 minutes. Add calabrian chilies and anchovies (if using). Add wine and cook until simmering and reduced, 4-5 minutes.