Bucatini with Shrimp

This was simple and fast meal. I am trying to make fish twice a week and I am trying new recipes to mix it up. When I make it again I will add diced tomatoes to the mixture.

Before adding the pasta.

You can garnish with more breadcrumbs and parsley like the recipe states. I just added it in all together. I topped it off with a little parmesan cheese and served it with French bread.

Ingredients:
Kosher salt
1 2-inch piece baguette, diced (about 3/4 cup)
1 clove garlic, smashed (I used 4 cloves)
1 cup fresh parsley leaves
12 ounces bucatini or spaghetti
3 tablespoons unsalted butter
2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
3 shallots, thinly sliced
1/2 cup dry white wine
Freshly ground pepper
1 pound shrimp

Directions:
Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.

Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.

Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.

Add the shrimp and cook until the shrimp is translucent, about 6-8 minutes. Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.