Shrimp Linguine Recipe with Lemon Garlic Breadcrumbs

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 Shrimp Linguine Recipe with Lemon Garlic Breadcrumbs


This shrimp and linguine starts with a base of chewy linguine, is topped with buttery garlic shrimp, and finished with crunchy garlic breadcrumbs for big time flavor and texture in each bite.


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

How to Make Shrimp Linguine

Make crunchy breadcrumbs


Pulse together garlic and pine nuts in a small food processor or chopper. Add panko and pulse until just combined.

Toast bread crumb topping

Heat butter in a small nonstick skillet over medium heat and toast bread crumb mixture for 2-4 minutes, until golden brown. Set aside and when cook, stir in a little lemon zest and Parmesan cheese.


 Cook shrimp

Melt butter and olive oil in a large heavy-bottomed pan and cook shrimp and garlic, just until cooked through and shrimp turn pink. Add drained pasta to the cooked shrimp and toss everything together. Drizzle in some of the reserved cooking water and keep tossing everything together.


Serve garlic shrimp pasta


Divide cooked pasta and shrimp into bowls or plates and top with a drizzle of olive oil, crunchy breadcrumbs, Parmesan cheese, flaky sea salt, fresh black pepper, and red pepper flakes and parsley if using.