Shrimp Scampi with Crispy Garlic Breadcrumbs
Ingredients
- 1 poundspaghetti or linguine
- 1½ poundslarge shrimp (peeled and deveined)
- 6 clovesgarlic
- ½ cupolive oil
- ¾ cupdry white wine (or chicken broth)
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
- ¼ cupfresh parsley
- ¾ cuppanko breadcrumbs
- 2 tablespoonsbutter
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 1 lemon into halves.
- 03
Chop 0.25 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add panko and cook, stirring constantly, for 2–3 minutes until golden and fragrant. Transfer to a small bowl and set aside.
- 03
Add remaining olive oil to the same skillet over medium-high heat. Season shrimp with salt and pepper. Working in two batches to avoid crowding, cook shrimp 2 minutes per side until just pink. Transfer to a plate.
- 04
Add garlic and red pepper flakes to the skillet. Cook for 30 seconds, stirring, until fragrant.
- 05
Pour in white wine, scraping up any browned bits from the pan. Simmer for 2 minutes. Squeeze in lemon juice and stir in 0.5 cup pasta water.
- 06
Return shrimp to the skillet. Add cooked pasta and butter, tossing to coat. Add more pasta water if needed for a light, silky sauce. Taste and adjust seasoning with salt and pepper.
- 07
Divide between bowls. Top with crispy breadcrumbs and fresh parsley. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 0.5 teaspoon or finish with a crack of freshly ground black pepper. A pinch of garlic powder or a touch of anchovy paste (1 teaspoon, stirred into the sauce) adds umami depth without fishiness.
For a lighter sauce, omit the butter and add an extra 0.25 cup pasta water instead. The crispy breadcrumbs can be made up to 2 hours ahead and stored in an airtight container.