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A tangle of Sicilian shrimp linguine with pink shrimp, burst cherry tomatoes, capers, parsley and golden toasted breadcrumbs

Sicilian Shrimp Linguine

Seared garlic shrimp with burst cherry tomatoes, capers, chili, white wine and lemon, tossed with linguine and topped with crunchy pistachio breadcrumbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 630
Ingredients Method Notes

Ingredients
  

Toasted crumbs
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup panko or coarse dried breadcrumbs (30 g)
  • 2 tablespoons shelled pistachios finely chopped
  • 1 lemon zested, then juiced
Pasta and shrimp
  • 12 ounces linguine (340 g)
  • 1 pound large shrimp peeled and deveined (450 g)
  • 1/4 cup extra virgin olive oil (60 ml), divided
  • 4 cloves garlic thinly sliced
  • 2 anchovy fillets oil-packed, optional
  • 1/2 teaspoon red pepper flakes
  • 1 pint cherry tomatoes halved (300 g)
  • 1/3 cup dry white wine (80 ml)
  • 2 tablespoons capers drained
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh mint chopped
  • kosher salt to taste

Method
 

Crumbs
  1. Toast the breadcrumbs in 1 tablespoon olive oil in a large skillet over medium heat for 3 to 4 minutes until golden. Off the heat, stir in the pistachios, lemon zest and a pinch of salt. Transfer to a bowl and wipe out the skillet.
Pasta
  1. Cook the linguine in well-salted boiling water until 1 minute shy of al dente. Reserve 1 cup pasta water, then drain.
  2. Heat 2 tablespoons olive oil in the skillet over medium-high heat. Season the shrimp with salt and sear for about 1 minute per side until pink outside. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining oil, garlic, anchovies and pepper flakes and cook for 1 minute, mashing the anchovies.
  4. Add the tomatoes and a pinch of salt and cook for 5 to 6 minutes until they burst. Add the wine, simmer 2 minutes and stir in the capers.
  5. Add the linguine and 1/2 cup pasta water and toss for 1 to 2 minutes. Return the shrimp and toss for 1 minute more, until they are pink and opaque throughout.
  6. Off the heat, add the lemon juice, parsley and mint, loosening with more pasta water if needed. Serve topped with the toasted crumbs.

Notes

Doneness: Shrimp are done when pink and opaque throughout, or 145°F (63°C).
No anchovies: Add 1 extra tablespoon capers instead.
Nutrition is an estimate per serving.