Name: Shrimp Scampi Linguine
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 10.58 to 12.35 ounces (300 to 350 grams) linguine; 1/4 cup (56 grams) unsalted butter; 4 cloves garlic, finely minced; 12.35 to 14 ounces (350 to 400 grams) raw shrimp, peeled and deveined; 1/4 cup (60 milliliters) dry white wine; 1 lemon, zested and juiced; 1/2 cup (40 grams) finely grated Parmigiano-Reggiano; 2 tablespoons finely chopped parsley; 1 tablespoon unsalted butter; 1 clove garlic, finely minced; 1 to 2 slices sandwich bread, torn into small pieces

Directions

For the pasta: 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, 1 to 2 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 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.
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.

Shrimp Scampi Linguine

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