Description
This shrimp linguine recipe tastes like a restaurant meal, but is easy to make at home. Tender shrimp pasta + a crunchy breadcrumb topping.
Ingredients
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
Instructions
- 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.
- Cook linguine according to package instructions, reserving 1 cup of pasta water.
- 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.
- Add cooked linguine to shrimp skillet and toss together, adding pasta water if needed.
- 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