Shrimp linguine with garlic, parsley and crispy croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp linguine with garlic, parsley and crispy croutons

Shrimp linguine with garlic, parsley and crispy croutons


2 Servings, 670 Calories/Serving

5–20 Minutes

This two-pot Italian-American classic looks like it takes some effort, but is a breeze to prepare. Lemon zest, parsley and butter-sautéd shallots enhance the flavors of the shrimp, while silky pasta soaks up the saucy goodness and croutons add a satisfying crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound shrimp
  • ¼ cup croutons
  • 1 shallot
  • 1 clove garlic
  • 1 meyer lemon
  • 4 sprigs flat-leaf parsley
  • 8 ounces linguine
  • ¼ teaspoon red pepper flakes
  • 1 cup low-sodium chicken broth

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Season shrimp, prep aromatics

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.


Cook pasta

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


Cook shrimp

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.

Finish, serve

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.