Linguine With Shrimp and Lemon-Pistachio Bread Crumbs

By Colu Henry

Updated December 26, 2018

  • Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
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Total Time
25 minutes
Rating
5(1,496)
Comments
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Pangrattato, or bread crumbs in Italian, is the secret star of this dish. When mixed with sweet pistachios, bright lemon zest and fresh mint, it makes for a crunchy, flavorful topping that pairs well with garlicky shrimp and linguine. The citrus and herbs provide welcome complexity to an otherwise simple dish. Serve with a shaved vegetable salad of fennel, radishes and Parmesan.

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Ingredients

Yield:4 to 6 servings

FOR THE PASTA

  • Kosher salt

  • 1 pound linguine

  • 1 pound large shrimp, peeled and deveined

  • Freshly ground black pepper

  • ¼ cup olive oil, plus more for drizzling

  • 3 garlic cloves, thinly sliced

  • ½ teaspoon red-pepper flakes

  • 1 cup chicken stock

  • 4 tablespoons unsalted butter

  • ½ cup roughly chopped Italian parsley

  • ½ lemon, for serving

  • Flaky salt, for serving (optional)

FOR THE BREAD CRUMBS

  • 1 tablespoon olive oil

  • ⅓ cup panko bread crumbs

  • 2 tablespoons raw pistachios, finely chopped

  • 1 teaspoon lemon zest, from 1 lemon

  • 3 tablespoons finely chopped mint or Italian parsley

  • Flaky salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

63 grams carbs; 143 milligrams cholesterol; 562 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 4 grams fiber; 547 milligrams sodium; 27 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

5 out of 5
1,496 user ratings
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Comments

Mike

Instead of using Chicken stock, boil the shells from the peeled shrimp to make a shrimp stock, adds more shrimp flavor to the dish

Jack Nevin

I'm a college student tired of living off pizza and ramen. I recently decided to start cooking at least one nice meal a day, starting with this one. I really enjoyed this dish and liked that there was enough to save for leftovers the next day.

Kathy

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.

Cheryl

This was delicious. I followed the recipe as closely as possible, used parsley and walnuts because that’s what I had. I took other commenters' advice, boiled the shrimp shells and made extra breadcrumbs. I'll be making this again.

Kentfield Barbara

Made this with scallops because of an allergy to shrimp. For two, half the linguini but same amount of sauce and a little pasta water. Also, whole amount of bread crumbs. Next time would add another Tbl. Pistachios and olive oil, and perhaps some tarragon.

skister

This was extremely tasty and loved by all diners from ages 9 to 78. Taking notes from other reviewers, I used 3/4 lb of pasta. I did velvet the shrimp in advance, something I routinely do now whenever shrimp is essentially stir fried as it keeps the shrimp very tender even when cool, and since it's zucchini season I added a very thinly sliced zucchini that I sautéed with the garlic till meltingly soft at Step 3, then proceeded with recipe. Definitely squeeze lemon at the end.

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