Linguine With Shrimp and Lemon-Pistachio Bread Crumbs
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.
- Serves: 4 persons
- Kosher salt
- 1pound linguine
- 1pound large shrimp, peeled and deveined
- Freshly ground black pepper
- ¼cup olive oil, plus more for drizzling
- 3garlic cloves, thinly sliced
- ½teaspoon red-pepper flakes
- 1cup chicken stock
- 4tablespoons unsalted butter
- ½cup roughly chopped Italian parsley
- ½lemon, for serving
- Flaky salt, for serving (optional)
- 1tablespoon olive oil
- ⅓cup panko bread crumbs
- 2tablespoons raw pistachios, finely chopped
- 1teaspoon lemon zest, from 1 lemon
- 3tablespoons finely chopped mint or Italian parsley
- Flaky salt
Step 1Bring 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.
Step 2Meanwhile, 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.
Step 3Season the shrimp well with salt and pepper. In the skillet, heat 1/4 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.
Step 4Add 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.
Step 5Turn 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.