Orecchiette pasta with scampi shrimp

Ingredients:

Breadcrumbs

• 2 tablespoons unsalted butter
• 2 cups panko breadcrumbs
• 2 tbsp finely chopped fresh chives
• 2 tsp finely chopped fresh oregano
• 0.5 tsp. grated lemon zest

Paste

• 2 tbsp extra-virgin olive oil + more as needed
• 0.9 kg large shrimp (16/20), peeled and deveined
• 12 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1/4 cup freshly squeezed lemon juice (from 1-1.5 lemons)
• A pinch of red pepper flakes
• A pinch of dried oregano
• 4 tbsp unsalted butter, chopped
• 3/4 cup fresh parsley, chopped
• 340 g orecchiette pasta

Preparation:

1. Prepare breadcrumbs:

   
   In a large stainless steel skillet, heat the butter over medium heat until melted and slightly darkened, but do not burn. Add panko breadcrumbsStir the breadcrumbs with a wooden spoon to coat them with the browned butter and toast until golden brown, 2-3 minutes. Remove from heat. Add the chopped onion, oregano, and lemon zest. Season with salt and pepper to taste, transfer to a small bowl, and set aside.

2. Prepare the paste:

   
   Bring a large saucepan of salted water to a boil. Wipe out the pan, add olive oil, and heat over high heat until shimmering. Season the shrimp with salt and black pepper. Cook the shrimp in two batches. Add them to the pan in a single layer and cook for 1 minute. Flip and cook for another minute. Then, using a slotted spoon, transfer the shrimp to a large bowl.
3. Add the garlic and shallots to the pan and cook for 1 minute. Add a little more olive oil if the pan is dry. Add the wine, lemon juice, red pepper flakes, and dried oregano and cook for 3 minutes. Stir in the butter, one piece at a time, waiting until it melts before adding the next piece. Taste and season with salt and pepper if necessary. Return the shrimp to the pan and cook until cooked through, about 2 minutes. Stir in the parsley. Remove the pan from the heat.
4. Meanwhile, add the pasta to boiling water and cook until tender, about 10 minutes. Separately, set aside 1 cup of water and drain the pasta in a colander. Transfer it to the pan with the shrimp, add the parsley, and toss, adding a little of the cooking water if necessary. Divide the pasta among plates and sprinkle with breadcrumbs.