Shrimp linguine with garlic, parsley and crispy croutons
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.
- 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
Season shrimp, prep aromatics
*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.
*Roughly chop parsley.