Buttery Garlic Shrimp with Crispy Breadcrumb Pasta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundpasta (linguine or spaghetti)
- 6 tablespoonbutter
- 6 clovegarlic
- ¾ cuppanko breadcrumbs
- 1lemon
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ·fresh parsley
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 6 cloves garlic.
- 03
Chop a small handful of fresh parsley for garnish.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add panko breadcrumbs and toast, stirring often, until golden and crispy, about 3 to 4 minutes. Transfer to a bowl and set aside.
- 03
In the same skillet, melt the remaining 4 tablespoons butter over medium-high heat. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 04
Add shrimp to the skillet and cook until pink and opaque, about 2 to 3 minutes per side. Season with salt and black pepper.
- 05
Add cooked pasta to the skillet with the shrimp. Squeeze in half the lemon juice and toss gently, adding pasta water a splash at a time until the sauce is silky and coats the noodles (you may not need all of it).
- 06
Divide among bowls, top with crispy breadcrumbs and fresh parsley, and serve with lemon wedges.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For a brighter finish, add a teaspoon of fresh lemon zest with the parsley. A pinch of smoked paprika in the breadcrumb toasting adds subtle depth.