Raymond Hom presents a tantalizing spin on a flavorsome classic. Just imagine this: pasta shells, succulent shrimp, and curly endive, all graced with a zesty lemon anchovy dressing. Think of it as a shrimp Caesar salad's insightful cousin. Instead of the traditional large croutons, this unique variant is topped with crispy bread crumbs sautéed to golden perfection.

There's a rationale behind the vast popularity of Pinot Grigio. It flawlessly complements the multi- and rich flavors of dishes like this one. Exhibiting a robust, yet vibrant and tart personality, Pinot Grigio shows versatility with salads. Its soft apple and nut undertones serve as just the right balance to garlic and Parmesan.

Here's what you need for the recipe – 2 tablespoons along with 1/2 cup of olive oil, 1 1/2 cups of fresh breadcrumbs, 2 cloves of finely minced garlic, a pinch of salt and black pepper to taste, 3/4 pound of your go-to medium pasta shells, 1 pound of large shrimp (be sure to shell and half them lengthwise), 3 tablespoons of tart lemon juice, 1 teaspoon of anchovy paste, 3/4 teaspoon of Worcestershire sauce, 3 ounces of shredded curly endive (which rounds to approximately 2 1/2 cups), and lastly, 1/3 cup plus 2 extra tablespoons of finely grated Parmesan.

Start by heating 2 tablespoons of oil in medium nonstick frying pan, maintaining a moderate temperature. Toss in the breadcrumbs, minced garlic, and 1/8 teaspoons each of salt and pepper. Frequently stir and cook until golden, usually it takes about 5 minutes.

In parallel, fire up a large pot of boiling, salted water to cook your pasta shells until they’re just shy of being fully cooked - about 10 minutes should do the trick. Drop the shrimp in the same pot and keep stirring occasionally until both the shrimp and pasta shells are cooked fully - this will take approximately 2-3 extra minutes. Drain once done.

Take a large glass or stainless-steel bowl and whisk together lemon juice, Worcestershire sauce, and anchovy paste, alongside 1/4 teaspoon of both salt and pepper. Proceed to add half a cup of oil, whisk as you go.

Once ready, combine your pasta and shrimp, curly endive, and the 1/3 cup Parmesan to your newly prepared dressing – give it a good toss. The dish is excellent served warm or at room temperature, and to give that finishing touch, top with the garlic breadcrumbs and scatter the remaining 2 tablespoons of parmesan.

Quick From Scratch Soups & Salads, a cookbook published by Food & Wine in 1998, was the first to share this innovative recipe, featuring fitting commentary courtesy of Molly McArdle.