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Shrimp scampi linguini
This seafood-forward pasta is topped with homemade breadcrumbs to add your own crunch to it.
YIELDS
4
Ingredients
- Kosher salt
- 300 to 350 g linguine
- 1/4 cup (56 g) unsalted butter
- 4 garlic cloves, finely minced
- Freshly ground black pepper
- 350 to 400 g raw shrimp, peeled and deveined
- 1/4 cup (60 ml) dry white wine
- 1 lemon, zested and juiced
- 1/2 cup (40 g) finely grated Parmigiano Reggiano
- 2 tablespoons finely chopped parsley
- 1 tablespoon unsalted butter
- 1 garlic clove, finely minced
- 1 to 2 slices sandwich bread, torn into small pieces
Directions
- Bring a large pot of water to a boil over high heat. Season well with salt and add in the linguine to cook until al dente, according to the package directions.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add in the garlic, season with salt and pepper, and cook for 30 seconds. Add in the shrimp and cook until pink and cooked through, about one to two minutes per side. Remove the shrimp from the pan and set aside.
- Add the wine to the pan, bring to a simmer, and cook down until reduced by about half.
- Reserve about one cup of the pasta cooking liquid then drains the linguine. Add the pasta to the pan along with the lemon zest, lemon juice, and Parmigiano Reggiano. Toss well to combine and coat the noodles with the sauce, adding the pasta water about two tablespoons at a time until the sauce reaches a silky consistency. You will want the sauce to look a little thinner in the pan than you’d like it on your plate as it will thicken up as it cools.
- For the topping, melt the butter in a small skillet over medium and add in the garlic and torn bread. Cook, stirring frequently until the bread is golden brown and slightly crisp.
- Stir the cooked shrimp and parsley into the pasta, adding more cooking liquid if needed, and toss to combine and reheat the shrimp.
- Serve immediately topped with the crispy breadcrumbs. Enjoy!
