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Pasta bowl with shrimp linguine and a fork twirling pasta.

Shrimp Linguine Recipe


This shrimp linguine recipe tastes like a restaurant meal, but is easy to make at home. Tender shrimp pasta + a crunchy breadcrumb topping. 


Units Scale

Breadcrumb mixture:

  • 1/2 cup panko bread crumbs
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 2 Tbsp. butter
  • 1/4 cup grated Parmesan cheese (high quality)
  • 1 tsp. lemon zest

Shrimp Pasta:

  • 1 lb. linguine
  • 1 lb. raw shrimp
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/2 tsp. sea salt
  • 2 cloves garlic, minced
  • garnishes – drizzle of olive oil, flaky sea salt, freshly cracked pepper, and Parmesan cheese


  1. In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.
  2. Cook linguine according to package instructions, reserving 1 cup of pasta water.
  3. Meanwhile, pat shrimp dry with paper towel. Heat olive oil and butter stainless steel skillet and when hot, add shrimp in a single layer and minced garlic. Season with sea salt and cook for 2 minutes, flip over and cook another 1-2 minutes, until cooked through.
  4. Add cooked linguine to shrimp skillet and toss together, adding pasta water if needed.
  5. Divide pasta among plates or bowls and top with a drizzle of good olive oil, breadcrumb mixture, flaky sea salt, freshly cracked pepper to taste. Garnish with fresh parsley.

Keywords: shrimp linguine, shrimp linguine recipe, shrimp and linguine, shrimp pasta