Linguine With Shrimp and Lemon-Pistachio Bread Crumbs
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound linguine
- 1pound large shrimp, peeled and deveined
- Freshly ground black pepper
- ¼cup olive oil, plus more for drizzling
- 3garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 1cup chicken stock
- 4tablespoons unsalted butter
- ½cup roughly chopped Italian parsley
- ½lemon, for serving
- Flaky salt, for serving (optional)
- 1tablespoon olive oil
- ⅓cup panko bread crumbs
- 2tablespoons raw pistachios, finely chopped
- 1teaspoon lemon zest, from 1 lemon
- 3tablespoons finely chopped mint or Italian parsley
- Flaky salt
For the Pasta
For the Bread Crumbs
Nutritional analysis per serving (6 servings)
562 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 27 grams protein; 547 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.
- Step 2
Meanwhile, prepare the bread crumbs: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.
- Step 3
Season the shrimp well with salt and pepper. In the skillet, heat ¼ cup olive oil over medium heat, add the shrimp and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn’t burn.
- Step 4
Add the chicken stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it’s melted and the sauce becomes emulsified.
- Step 5
Turn the heat to low, add the pasta, shrimp and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.
Private Notes
Comments
Instead of using Chicken stock, boil the shells from the peeled shrimp to make a shrimp stock, adds more shrimp flavor to the dish
I boil shrimp shells in low sodium chicken stock, strain, and freeze. Great base for reduced sauces for shrimp or seafood. I've used it for shrimp and pasta before and can't wait to try it with this recipe.
Just cooked this and it is absolutely great as written.
To minimize time in kitchen for dinner party: I prepped the crumb mixture earlier in the day and pre-chopped the parsley. Prepped sauce through reducing the chicken stock, with the shrimp having had their initial cooking and set aside while a big pot of water simmered. About 20 min before serving, I started the pasta, stirred butter into the sauce, removed 1 cup pasta cooking water, drained pasta, added parsley, shrimp, and pasta to sauce, finished it with cooking water, plated, and served.
This came out great for me and was a hit. I didn't want to open a full quart of chicken stock so I used a can of clams with the juice from the can. I thought it worked well. I made this for a usual weeknight dinner but I would serve this for company or a special occasion.
Laura - I discovered Better than Bullion a few years ago and have never bought boxed/canned stock. You can make only what you need, the concentrate lasts forever in the fridge, and it tastes so much better than canned.
Be sure to use the chicken stock for extra moisture. I was afraid I would drown the panko, but the dish was a little dry, but tasty!, without the stock.