Shrimp linguine with garlic, parsley and crispy croutons

Bring a large pot of generously salted water to a boil over high heat. While the water heats:
*Season shrimp with salt and pepper.
*In a plastic bag, smash croutons into rough chunks with the back of a wooden spoon, or crush with a knife.
*Peel and thinly slice shallot.
*Mince garlic.
*Zest lemon.
*Roughly chop parsley.

When the water is boiling, add the pasta and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup of cooking water.

Heat sauté pan over high heat and add 1 tablespoon butter and 1 tablespoon oil. Add shallot and a pinch of salt, and cook until shallot softens, 6 to 8 minutes. Stir in red pepper flakes and garlic, reduce heat to medium and cook for 1 minute. Increase heat to high and add shrimp, arranging in a single layer. Cook for about 30 seconds, then add ¼ cup white wine, if using. If not, add chicken stock, bring to a boil and cook for 2 minutes. Turn shrimp, add lemon zest and chopped parsley and cook for another minute, or until shrimp is pink and cooked through. Add a pinch of black pepper and salt.

Add the drained pasta and reserved cooking water to the sauté pan and mix to combine. Squeeze half of the lemon over pasta and cook for one more minute. Remove from heat and add 1 tablespoon butter. Serve in wide bowls with the remaining lemon wedge alongside.