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Perciatelli with Prawns and Garlic Breadcrumbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This prawn perciatelli with garlic breadcrumbs is a bright and textural Mediterranean-inspired dish. By using thick, hollow perciatelli pasta, the light sauce of olive oil, lemon and capers is captured perfectly, ensuring every mouthful is packed with flavour. The contrast between the succulent, pan-seared prawns and the golden, crunchy breadcrumbs creates a restaurant-quality finish that is satisfyingly simple to achieve at home.

As a high-protein pasta dish, this meal is an excellent choice for those seeking a nutritious but comforting dinner. The addition of fresh Italian parsley and zesty lemon peel provides a vibrant lift, cutting through the richness of the garlic-infused oil. Serve this dish immediately to enjoy the crispness of the toasted crumbs against the silken pasta and tender seafood.

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Ingredients for Perciatelli with Prawns and Garlic Breadcrumbs

  • 8 tablespoons olive oil, divided

  • 475ml fresh breadcrumbs made from French bread

  • 8 garlic cloves, minced, divided

  • 575g uncooked peeled, deveined large prawns

  • 1/2 cup chopped fresh Italian parsley, divided

  • 90ml drained capers

  • 20ml (packed) grated lemon peel

  • 350g freshly cooked perciatelli (long hollow pasta), 240ml pasta cooking water reserved

How to make Perciatelli with Prawns and Garlic Breadcrumbs

Heat 45ml oil in large nonstick skillet over medium heat. Add breadcrumbs and half of garlic; sauté until crumbs are golden and crisp, about 10 minutes. Transfer to medium bowl.

Sprinkle prawns with salt and pepper. Heat remaining 80ml oil in same skillet over medium-high heat. Add prawns and remaining garlic to skillet; sauté until prawns are just opaque in centre, about 3 minutes. Stir in 1/4 cup parsley, capers, and lemon peel. Add cooked pasta and 120ml reserved pasta cooking water. Mix in 240ml garlic breadcrumbs, adding more pasta cooking water if dry. Season with salt and pepper. Sprinkle with remaining garlic breadcrumbs and parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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