Lemon Breadcrumbs:▪️1 Tbsp Butter▪️3/4 Cup Panko Breadcrumbs▪️1 Pinch Kosher Salt▪️Zest of 1 Lemon▪️ Pasta:▪️1 lb. Linguine▪️1 lb. Large Shrimp, peeled and deveined (tails on)▪️Kosher Salt▪️Freshly Ground Black Pepper▪️2 Tbsp Olive Oil▪️6 Tbsp Butter, divided▪️6 Large Cloves Garlic, finely chopped▪️1/4 tsp Red Pepper Flakes▪️1/2 Cup Dry White Wine▪️Juice of 1 Lemon▪️1/3 Cup Chopped Fresh Parsley▪️ 1️⃣ Bring a large pot of generously salted water to a boil. 2️⃣ Make the breadcrumbs: In a large skillet, melt the butter over medium heat. Add the panko and a pinch of salt. Cook, stirring often, until golden brown, 3-5 mins. Transfer to a bowl and stir in the lemon zest. 3️⃣ Make the pasta: Boil the pasta until just before al dente, about 2 mins less than package directions. Reserve 1 cup of the starchy pasta water, then drain. 4️⃣ Meanwhile, pat the shrimp dry and season both sides lightly with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the shrimp in a single layer for 1-2 mins per side, until just pink and opaque. Transfer to a plate. 5️⃣ Lower the heat to medium. Add the white wine, stirring and scraping up any bits stuck to the pan. Add the garlic and red pepper flakes and simmer for 1-2 mins until slightly reduced, then stir in 4 Tbsp of the butter until melted. 6️⃣ Add the cooked pasta, 1/2 cup pasta water, and 1/2 tsp kosher salt. Cook, stirring, for 2-3 mins, adding more pasta water as needed until the sauce coats the pasta. Stir in the shrimp and cook 1 more min. 7️⃣ Remove from the heat and stir in the remaining 2 Tbsp butter, lemon juice, and parsley. Taste and season with more salt if needed, or more butter if you’d like it richer. 8️⃣ Serve and sprinkle generously with the lemon breadcrumbs. Enjoy!
