Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. linguettine pasta
1/2 lb. royal red shrimp
2 tbsp. extra virgin olive oil
Salt & pepper to taste
1/4 tsp. crushed red chili flakes
3 garlic cloves, minced
Juice of 1 lemon
3/4 cup heavy cream
1 cup arugula
1 cup roasted cherry tomatoes
1/3 cup lemon-garlic panko breadcrumbs
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Shrimp Linguettine:
Bring a large pot of water to a boil.
Meanwhile, add the olive oil to a large sauté pan along with the shrimp, salt and pepper to taste, crushed red chili flakes, garlic and lemon juice. Sauté the shrimp on medium-low heat until fully cooked. Remove from the pan and set aside.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Stir in the heavy cream to the sauté pan.
Strain the pasta and add it directly to the sauté pan along with 1/4 cup pasta water. Toss on medium heat.
Stir in the sundried cherry tomatoes, arugula and shrimp. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with lemon-garlic panko breadcrumbs.