Crispy Shrimp Scampi Linguine (Print version)

Golden panko shrimp served over lemony garlic butter linguine, crisp on top and saucy underneath.

# Ingredients:

For the crispy shrimp

01 - 1 lb (450 g) large shrimp, peeled and deveined, tails removed if desired
02 - 3/4 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper, divided
04 - 1/3 cup (42 g) all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup (60 g) panko breadcrumbs
07 - 1/4 cup (60 ml) olive oil, plus more if needed

For the linguine and scampi sauce

08 - 12 oz (340 g) linguine
09 - 4 tablespoons (56 g) unsalted butter
10 - 5 garlic cloves, finely minced
11 - 1/4 teaspoon red pepper flakes, optional
12 - 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
13 - 1 lemon, zested and juiced
14 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
15 - 1/3 cup chopped fresh parsley
16 - 1/4 cup (25 g) grated parmesan, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.
02 - Pat the shrimp very dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Put the flour in one shallow bowl, the beaten eggs in a second, and the panko in a third.
03 - Dip each shrimp in flour, then egg, then panko. Press gently so the crumbs stick in an even layer. Set the breaded shrimp on a plate while the oil heats.
04 - Heat the olive oil in a large skillet over medium heat. Fry the shrimp in a single layer for 1 1/2 to 2 minutes per side, until golden and opaque. Work in batches if needed. Transfer to a wire rack.
05 - Pour off excess oil and wipe out loose crumbs from the skillet. Melt the butter over medium-low heat. Add the garlic and red pepper flakes and cook for 30 seconds, just until fragrant. Add the wine or broth and simmer for 2 minutes.
06 - Add the drained linguine, lemon juice, lemon zest, parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 1/2 cup reserved pasta water. Toss until glossy, adding more pasta water as needed.
07 - Divide the linguine among bowls. Top with the crispy shrimp and parmesan if using. Serve immediately with extra lemon wedges.

# Good to know:

01 - Best served right after cooking so the shrimp coating stays crisp.
02 - Cook the shrimp in batches if your skillet is smaller than 12 inches.
03 - Use broth instead of wine for an alcohol-free version.

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