Shrimp Scampi Linguini

Ingredients

• Salt
• 300¬–350g linguine
• ¼ cup butter
• 4 garlic cloves, finely minced
• Pepper
• 350–400g raw shrimp, peeled and deveined
• ¼ cup dry white wine
• 1 lemon, zested and juiced
• ½ cup finely grated Parmigiano Reggiano
• 2 tablespoons finely chopped parsley
• ---FOR THE TOPPING---
• 1 tablespoon butter
• 1 garlic clove, finely minced
• 1–2 slices bread, torn into small pieces

Directions

1. Bring a large pot of water to a boil and season well with salt. Add in the linguine and cook to al dente, according to the package directions.
2. 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 1 to 2 minutes per side. Remove the shrimp from the pan and set aside.
3. Add in the wine, bring to a simmer, and cook down until reduced by about half.
4. Reserve about 1 cup of the pasta cooking liquid then drain 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 2 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.
5. For the topping, melt the butter in a small skillet and add in the garlic and torn bread. Cook, stirring frequently, until the bread is golden brown and slightly crisp.
6. Stir the cooked shrimp and parsley into the pasta, adding more cooking liquid if needed, and toss to combine and reheat the shrimp.
7. Serve immediately topped with the crispy breadcrumbs.