Shrimp Linguine Recipe

Ingredients

• 30 g (½ cup)panko breadcrumbs
• 34 g (¼ cup)pine nuts
• 1 clovegarlic
• 28 g (2 tbsp)butter
• 25 g (¼ cup)grated Parmesan cheese (good quality)
• 1 tsplemon zest
• 454 g (1 lb)linguine
• 454 g (1 lb)raw prawns
• 30 ml (2 tbsp)olive oil
• 56 g (4 tbsp)butter
• 240 ml (1 cup)reserved pasta water
• ½ tspsea salt
• 2 cloves, mincedgarlic
• To tastegarnishes: a drizzle of olive oil, flaky sea salt, freshly cracked black pepper and Parmesan cheese

Instructions

1. 1

   Prepare the crumbs

   Pulse the garlic clove and pine nuts in a small food processor until finely chopped. Add the panko and pulse again to combine.

2. 2

   Toast the topping

   Melt 28 g (2 tbsp) butter in a non-stick frying pan over medium heat. Toast the breadcrumb mixture for 2–4 minutes, until golden, then set aside to cool. Stir in the lemon zest and Parmesan.

3. 3

   Cook the linguine

   Cook the linguine according to the packet instructions, reserving 240 ml (1 cup) of the cooking water before draining.

4. 4

   Cook the prawns

   Pat the prawns dry with kitchen paper. Heat the olive oil and 56 g (4 tbsp) butter in a stainless-steel frying pan. When hot, add the prawns in a single layer with the minced garlic, season with ½ tsp sea salt and cook for 2 minutes. Turn the prawns and cook for another 1–2 minutes, until cooked through.

5. 5

   Toss with pasta

   Add the cooked linguine to the prawn pan and toss together with 120 ml (½ cup) pasta water to start. Add more pasta water if the mixture looks dry.

6. 6

   Finish and serve

   Divide the pasta between plates or bowls. Top with a drizzle of good olive oil, the breadcrumb mixture, flaky sea salt and freshly cracked pepper to taste. Garnish with fresh parsley.

What is shrimp linguine?

Linguine is a long, flat pasta associated with Italian cooking, often served with seafood. This version combines prawns with butter, garlic and olive oil, then finishes the dish with a crunchy breadcrumb topping.

Prawn pasta: the garlic butter coats the noodles, while pasta water helps bring the sauce together. Toasted panko, pine nuts, lemon zest and Parmesan add crispness and savoury, bright flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 564 calories, 29g protein, 65g carbs, 21g fat.

The linguine supplies most of the carbohydrates, while the prawns provide much of the protein. Butter, olive oil, pine nuts and Parmesan contribute much of the fat; serve with a generous side of vegetables or salad to balance the plate.

Why the topping works

Panko: its coarse, light crumbs toast to a crisp texture. Pulse it with the pine nuts and garlic so the pieces are small enough to scatter over the pasta.

Lemon and Parmesan: stir these in after the crumbs have cooled. This keeps the cheese from melting into the hot pan and preserves the lemon's fresh aroma.

Getting the prawns right

Dry prawns: patting them dry helps them cook in the hot pan rather than releasing excess moisture straight away. Arrange them in one layer so they have contact with the pan.

Doneness: cook for 2 minutes on the first side, then 1–2 minutes after turning. The prawns should be opaque and cooked through; avoid leaving them in the pan longer than needed.

Use pasta water for the sauce

Reserved water: scoop out 240 ml before draining the linguine. Start by adding 120 ml to the pan, then toss so the starchy water, butter and oil coat the noodles.

Consistency: add the remaining water gradually only if the pasta seems dry. The aim is a lightly glossy coating, not a pool of liquid at the bottom of the pan.

Timing the components

Breadcrumbs first: toast the topping before cooking the pasta and prawns, then leave it to cool while you prepare the rest. Keep it separate so it stays crisp.

Pasta and prawns: cook the linguine while preparing the prawns, as the recipe directs. Have the pasta water ready before draining so you can combine everything promptly.

Serving ideas

Finish each portion with the crunchy topping, a little olive oil, flaky salt and freshly cracked pepper. The recipe also calls for fresh parsley as a garnish.

For a simple meal, serve with a green salad or a side of vegetables. Add the topping just before serving so it keeps its crunch against the buttery pasta.

Recipe notes & tips

• Measure out the reserved pasta water before draining the linguine.
• Use a wide pan so the prawns can sit in a single layer.
• Let the toasted crumbs cool before mixing in the Parmesan and lemon zest.
• Add pasta water a little at a time while tossing the linguine.
• Keep the breadcrumb topping separate until just before serving.

Variations

• Add chilli: stir a pinch of chilli flakes into the pan with the minced garlic.
• Use a different pasta: swap linguine for spaghetti or another long pasta shape.
• Add parsley: scatter chopped fresh parsley over the finished bowls.
• Bring extra lemon: serve with lemon wedges for a sharper finish.
• Change the nuts: replace the pine nuts with chopped almonds for a different crunch.

Common mistakes to avoid

• Crowding the prawns: they may release moisture instead of cooking evenly; use a pan that fits them in one layer.
• Skipping the drying step: wet prawns can make the pan steam; pat them well with kitchen paper.
• Over-toasting the panko: it can darken quickly; stir and take it off the heat once golden.
• Adding all the pasta water at once: the sauce may become thin; start with 120 ml and add more only as needed.
• Mixing the topping in too early: it loses its crunch; sprinkle it over the pasta when serving.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, and store any leftover topping separately if possible to help it stay crisp.

Frequently asked questions