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Shrimp Scampi Linguine

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Crispy panko-coated shrimp served over creamy linguine with white wine, garlic, tomatoes, and lemon—an elevated fusion of Italian-American flavors.

Ingredients

2 lbs jumbo shrimp, peeled

1 cup panko crumbs

2 tbsp softened butter

1/2 cup grated Parmesan

2 tsp lemon pepper (divided)

2 tsp Cajun seasoning (divided)

1/2 cup flat-leaf parsley, chopped

1/2 cup finely diced red onions

1/2 cup chopped tomatoes

1 tbsp minced garlic paste

2 tbsp butter (for cooking)

1 1/2 cups dry white wine

2 cups heavy cream

1 cup shredded Parmesan (for sauce)

1 tbsp fresh lemon juice

1 tbsp finely grated lemon peel

1 lb linguine pasta

Instructions

Cook pasta: Boil linguine according to package directions. Drain and set aside.

Prepare shrimp: Season shrimp with half of the lemon pepper and Cajun seasoning. Mix panko crumbs with softened butter and 1/2 cup Parmesan. Coat shrimp in crumb mixture.

Pan-fry shrimp: Heat a skillet with oil or butter. Fry shrimp for about 3 minutes per side until golden brown and crispy. Remove and set aside.

Make sauce: In the same pan, sauté red onion, tomatoes, garlic paste, and parsley in 2 tbsp butter until softened. Deglaze with white wine, simmer until reduced. Stir in heavy cream, remaining spices, and 1 cup Parmesan. Simmer until thickened. Add lemon juice and zest.

Combine: Toss cooked linguine in the creamy sauce until coated.

Serve: Top pasta with crispy shrimp, sprinkle with fresh lemon peel and parsley. Serve immediately.

Notes

For better crumb coating, dip shrimp in egg wash before panko mixture.

Don’t overload shrimp with panko; keep coating light and crunchy.

Best enjoyed immediately to preserve the shrimp’s crispy texture.

Add extra chili flakes for a spicy kick.

Find it online: https://allrecipesmade.com/shrimp-scampi-linguine/