Recipe printed from Jenn's Food Journey, adapted from Martha Stewart
2 slices rosemary olive oil bread (you can use any kind of bread)
1 teaspoon olive oil
3/4 lbs angel hair pasta
20 large shrimp (21/25), peeled, deviened, and cooked
1 teaspoon lemon zest
3 Tablespoons lemon juice
2 Tablespoons basil olive oil (you can use extra virgin)
1 garlic clove, finely minced
Preheat oven to 350 degrees F. In a food processor, pulse bread with 1 teaspoon olive oil until course crumbs form. Spread on a rimmed baking sheet and season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes. Remove from oven and allow to cool just a bit.
Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water, and return to pot. Add the remaining ingredients and stir to combine. Add pasta water if needed to coat pasta more. Sprinkle with breadcrumbs and serve immediately. Enjoy!