Linguine with Shrimp and Lemon-Pistachio Bread Crumbs is a wonderful dish. Shrimp and Pasta are always a great combination, but what really made this recipe different was the Lemon-Pistachio Bread Crumbs. We loved the extra crunch they added to the dish. The combination of the Lemon, Pistachios and Bread Crumbs added both flavor and texture and made this much more interesting than a typical Shrimp Pasta.

It is always fun when you try a new recipe and find something a little different that really works. In this case it was definitely the Lemon-Pistachio Bread Crumbs. They were easy to make and really added something special to the finished dish.

We both really liked this dinner. It is easy enough to make again, but interesting enough that it doesn't feel like just another Pasta dish. This will definitely be a recipe we repeat.

We started with Asparagus topped with Egg Salad. We have repeated this many times this summer the Asparagus is so good!

Linguine with Shrimp and Lemon-Pistachio Bread Crumbs

Serves 4 to 6

Ingredients

Pasta
1 lb Linguine
1 lb Large Shrimp, peeled and deveined
¼ cup Olive Oil, plus more for drizzling
3 Garlic Cloves, thinly sliced
½ tsp Red Pepper Flakes
1 cup Chicken Stock
4 tbsp Unsalted Butter
½ cup Italian Parsley, roughly chopped
½ Lemon
Kosher Salt
Freshly Ground Black Pepper
Flaky Salt, optional

Lemon-Pistachio Bread Crumbs
1 tbsp Olive Oil
⅓ cup Panko Bread Crumbs
2 tbsp Raw Pistachios, finely chopped
1 tsp Lemon Zest
3 tbsp Mint or Italian Parsley, finely chopped
Flaky Salt

Preparation

Bring a large pot of well-salted water to a boil. Add the Linguine and cook until just short of al dente. Reserve 1 cup of the Pasta Water, then drain.

Meanwhile, make the Lemon-Pistachio Bread Crumbs. Heat 1 tablespoon Olive Oil in a large skillet over medium-low heat. Add the Panko and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer to a small bowl and toss with the Pistachios, Lemon Zest and Mint or Parsley. Season with Flaky Salt and set aside. Wipe out the skillet.

Season the Shrimp well with Salt and Pepper. Heat ¼ cup Olive Oil in the skillet over medium heat. Add the Shrimp and sauté until just cooked through, about 1 to 2 minutes per side. Remove the Shrimp and set aside.

Add the Garlic and Red Pepper Flakes to the skillet and cook for about 1 minute, being careful not to burn the Garlic.

Add the Chicken Stock, increase the heat to medium-high and bring to a simmer. Scrape up any browned bits from the bottom of the pan and cook until the Stock has reduced by half, about 3 to 4 minutes.

Stir in the Butter and cook until melted and the sauce becomes emulsified.

Reduce the heat to low. Add the Linguine, Shrimp and Parsley and toss until everything is glossy with the sauce. Add some of the reserved Pasta Water as needed to loosen the sauce.

Top with half of the Lemon-Pistachio Bread Crumbs and a good squeeze of Lemon.

Serve with the remaining Bread Crumbs at the table. Drizzle with additional Olive Oil and finish with Flaky Salt, if desired.