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Southern (Italian) Accent


  • Serves: 4-6

  • 1 lb medium shrimp peeled and deveined
  • 1/4 cup ground almonds
  • 1/4 cup Italian seasoned breadcrumbs
  • 16 oz of short pasta such as gemelli or campanelle
  • 1/4 cup extra-virgin olive oil
  • 4 anchovy fillets drained and chopped
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoon garlic grated on micro plane, about four cloves
  • Juice and zest of 1 lemon
  • 1/2 cup of dry white wine
  • 1/4 cup shrimp stock
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped parsley


  • Peel and devein shrimp, reserve shrimp and prepare Quick Shrimp Stock. Reserve shelled shrimp.
  • Quick Shrimp Stock: Place shells is a medium saucepan, lightly coated with olive oil. Cook over medium-high heat until shells are bright pink in color. Add 2 1/2-3 cups water, enough to just cover shells, a halved lemon and about four garlic cloves and simmer for 30-40 minutes. Strain shells from liquid (You will end up with about 1 cup of stock).
  • Heat a small, non-stick sauté pan over medium heat. Add ground almonds and cook, stirring constantly, until fragrant and toasty. About 3-4 minutes. Remove almonds from pan, set aside. Repeat process with the breadcrumbs. Combine almonds and panko and set aside.
  • Cook pasta according to package directions .
  • While pasta is cooking, heat olive oil over medium-high heat in a large, high-sided skillet. Add the anchovies and cook, pressing down with the back of a wooden spoon, until anchovies are almost completely dissolved. Stir in red pepper flakes and garlic and cook for one more minute.
  • Add lemon zest, juice, wine and stock. Bring to a boil then reduce to a simmer. Simmer sauce for 5 minutes, then whisk in the butter and parsley.
  • Add reserved shrimp to sauce, stirring to coat with the sauce. Cook until shrimp is just cooked through, about 3-4 minutes.
  • Combine cooked and drained pasta to sauce and toss to combine. Place pasta in individual serving dishes and top with the almond-panko mixture.