Can I make this gluten-free?

Yes - swap in your favorite gluten-free linguine and use gluten-free panko for the breadcrumb topping. Both are widely available at most grocery stores and work just as well in this recipe.

Can I use frozen shrimp?

Frozen shrimp works great here. Thaw completely in the refrigerator overnight or under cold running water, then pat them very dry before cooking. Getting rid of that extra moisture is especially important with frozen shrimp to ensure a good sear.

Is this a saucy pasta?

This dish is intentionally light - the sauce is a simple combination of garlic, butter, olive oil, and pasta water, and it's meant to let the shrimp shine rather than be heavily coated. If you're looking for a super saucy pasta, this probably isn't the right recipe. That said, if you want a little more richness, drizzle a few tablespoons of heavy cream into the skillet right before adding the pasta and let it cook for 30 seconds to combine. It adds body without making it heavy.

Garlic Butter Shrimp Linguine (Crispy Breadcrumb Topping!)

Name: Shrimp Linguine Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 1 lb. linguine; 1 lb. raw shrimp; 2 Tbsp. olive oil; 4 Tbsp. butter; 1 cup reserved pasta water; 1/2 tsp. sea salt; 2 cloves garlic, minced; garnishes – drizzle of olive oil, flaky sea salt, freshly cracked pepper, and Parmesan cheese

Description

This garlic butter shrimp linguine with a crispy breadcrumb topping tastes like a restaurant meal but comes together in just 30 minutes.

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
4 Tbsp. butter
1 cup reserved pasta water
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 1/2 cup pasta water to start. If mixture seems dry, add some more.
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.

Notes

Storage: Store leftover shrimp linguine in an airtight container in the refrigerator for up to 2-3 days. If the pasta sits out before serving or tightens up on reheating, drizzle in a little of the reserved pasta water and toss to loosen – the noodles should have a sheen to them and should not look dry.

Ingredients: Pine nuts can be omitted or swapped for roughly chopped cashews or pecans if needed. For the pasta, whole wheat or your favorite gluten-free linguine both work well here. Use the highest quality Parmesan you can – freshly grated with a microplane makes a noticeable difference in the breadcrumb topping.

Prep Ahead: The breadcrumb topping can be made up to a day ahead and stored in an airtight container at room temperature. Having it ready makes the rest of the recipe come together very quickly.

Tools: A microplane zester is essential here for the lemon zest and for getting fluffy, fresh Parmesan shreds. A small food processor or mini chopper makes quick work of the breadcrumb mixture.

Serve With: This pasta is light enough that it pairs really well with a simple green salad – lemon kale salad or haricot verts are both great alongside it.