Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1 pound linguine pasta
- 1/2 cup sweet cream butter
- 1 cup panko breadcrumbs
- 6 cloves garlic, finely chopped
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional)
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Cook linguine according to package instructions. Drain and set aside.
- Pat shrimp dry and season lightly with salt and pepper. Coat with panko breadcrumbs.
- Heat olive oil in a skillet over medium-high heat. Fry shrimp in batches until golden and crispy, about 1–2 minutes per side. Remove and set aside.
- In the same pan, reduce heat to medium and melt butter. Add garlic and sauté until fragrant, about 1 minute (avoid browning).
- Add cooked linguine to the garlic butter sauce and toss to coat evenly.
- Stir in lemon juice and zest, if using. Adjust salt and pepper to taste.
- Top with crispy shrimp and garnish with chopped parsley. Serve immediately.
Notes
- Use tail-on shrimp for a more elegant presentation.
- Fry shrimp in batches to maintain crispiness.
- Add a splash of white wine to the garlic butter for extra flavor.
- Use red pepper flakes for heat or smoked paprika for a smoky twist.
- Not ideal for freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 180mg
