Linguine With Shrimp and Lemon-Pistachio Bread Crumbs Recipe (2024)

Instead of using Chicken stock, boil the shells from the peeled shrimp to make a shrimp stock, adds more shrimp flavor to the dish

I boil shrimp shells in low sodium chicken stock, strain, and freeze. Great base for reduced sauces for shrimp or seafood. I've used it for shrimp and pasta before and can't wait to try it with this recipe.

Just cooked this and it is absolutely great as written.

Great recipe!! Needs twice the shrimp though- buy at least 1.5lbs or 2!

Absolutely delicious recipe! Cooked it as written. That said, 25 minutes cooking time was not accurate for this experienced cook. More like 55.

I'm a college student tired of living off pizza and ramen. I recently decided to start cooking at least one nice meal a day, starting with this one. I really enjoyed this dish and liked that there was enough to save for leftovers the next day.

Dont change a thing!

Husband fussy fussy eater. Said this was best pasta he EVER ate. I didn't have mint so used oregano. Didn't have pistachios so used walnuts and browned them with bread crumbs. I thought I would go get ingredients that I don't have but it was really really good anyways.

Wonderfulb use of lemon, shrimps and flavors. I made extra breadcrumbs for use on asparagus tomorrow night.Family loved it.

Boil shrimp shells in the chicken stock

1/3 cup Panko = Bread Crumbs. Use half and serve half on the side.

Made according to directions except had no linguini so made do with rigatoni from the pantry - not ideal - but otherwise what a winner! I didn’t think there was much to discover in a shrimp-lemon-herb-pasta recipe but the flavors here are fresh and bright, the pistachios make the difference. I used parsley with the breadcrumb mixture, will try mint next time.

Delicious dish! (Agree with another commenter, definitely took me 50-60 minutes in all) Bright and light with lots of lemon. More summery vs. a thick-of-winter dish. Try Colu Henry's Pasta with Shrimp in Tomato Cream on Epicurious for another sublime shrimp pasta; my husband declared that recipe one of the best I've ever made.

So good! I made this for Christmas Eve dinner this year. I added a splash of wine to deglaze after cooking the garlic, then added stock. Definitely recommend doubling the pangrattato!

So delicious. I added a handful of small sh*taki mushrooms in the sauté pan with the shrimp.

Only had rice crumbs and still worked out well. Tasty and would make again.

Recipe is fantastic

Needs more shrimp. Go with at least 1.5 lbs.

Delicious and very flavorful. To save time I skipped the bread crumbs. Also added a tsp of anchovy paste to the chicken broth.

This came out good! I wish the cooking times listed estimated the prep— most people are going to need some time to chop herbs, nuts, garlic and maybe even to clean and devein a pound of shrimp. When the time says 25 mins but the ingredients list says every ingredient is already diced, zested, finely sliced, I can’t necessarily do all that prep in the time it takes the water to boil. Took me close to an hour from grabbing the ingredients to food on the table.

Made this recipe as written, and it was absolutely delish!

I followed the comments--and doubled the panko mixture. It overwhelmed what I think might have been a brilliant dish.

I added more shrimp as others had suggested. It doesn’t have a lot of flavor. But the bread crumbs are a winner and I think I would double those as they do add some nice texture and flavor.

I added some extra shrimp S others had suggested. I thought it was a bit bland. I might sprinkle some spicy seasoning on the shrimps before I sauté them. The bread crumbs are nice for flavor and texture and I would double them the next time.

Followed recipe closely—okay, maybe a few extra shrimp— and it is delicious. From starting to boil water and thaw shrimp to adding lemon squeeze and yummy crumb-nut mix all the steps fit into the timing. Only change I made was pepper flakes. We are wimps and I used 1/8 teaspoon not 1/2.

This was a great late summer supper for us! Lively brightness and lovely depth. Will totally make again. Our only changes were not adding as much salt.

Found the sauce quite bland if I’m honest. Will try the shrimp shells trick next time.

Make this recipe!! I was a little dubious about th pistachio & Panko combo at first, but decided to give it a go and am so happy I did. This was incredible! That a nice change from the normal shrimp-tomato-garlic type flavor you normally find over pasta! Loved!

Just made this as a quick dinner to use what was in my fridge/freezer. Had on hand some fresh store-bought linguine that made a huge difference. Also didn’t have any parsley so subbed in basil from my garden. Even used frozen cooked shrimp, just added them thawed at the very beginning of the garlic and crushed pepper sauté to get some flavor, then took them out and added back in at the very end.

Just made this as a quick dinner to use what was in my fridge/freezer. Had on hand some fresh store-bought linguine that made a huge difference. Also didn’t have any parsley so subbed in basil from my garden. Even used frozen cooked shrimp, just added them thawed at the very beginning of the garlic and crushed pepper sauté to get some flavor, then took them out and added back in at the very end.