serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Pasta
- Kosher salt
- 300-350 g linguine
- ¼ cup (56 g) unsalted butter
- 4 garlic cloves, finely minced
- Freshly ground black pepper
- 350-400 g raw shrimp, peeled and deveined
- ¼ cup (60 ml) dry white wine
- 1 lemon, zested and juiced
- ½ cup (40 g) finely grated parmesan (Parmigiano Reggiano)
- 1½ tbsp finely chopped parsley
Topping
- 3 tsp unsalted butter
- 1 garlic clove, finely minced
- 1-2 slices sandwich bread, torn into small pieces
Instructions
- Bring a large pot of water to a boil over high heat. Season well with salt and add in the linguine to cook until al dente, according to the package directions.
- Meanwhile, melt the butter in a large sauté pan over medium heat. Add in the garlic, season with salt and pepper, and cook for 30 seconds. Add in the prawns and cook until pink and cooked through, about 1 to 2 minutes per side. Remove the prawns from the pan and set aside.
- Add the wine to the pan, bring to a simmer, and cook down until reduced by about half.
- Reserve about 1 cup of the pasta cooking liquid then drain the linguine. Add the pasta to the pan along with the lemon zest, lemon juice and parmesan. Toss well to combine and coat the pasta with the sauce, adding the pasta water 1-2 tablespoons at a time until the sauce reaches a silky consistency. You will want the sauce to look a little thinner in the pan than you’d like it on your plate as it will thicken up as it cools.
- For the topping, melt the butter in a small skillet over medium and add in the garlic and torn bread. Cook, stirring frequently, until the bread is golden brown and slightly crisp.
- Stir the cooked prawns and parsley into the pasta, adding more cooking liquid if needed, and toss to combine and reheat the prawns.
- Serve immediately topped with the crispy breadcrumbs.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
