Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Linguine with Rock Shrimp & Ramps
1/2 lb. fresh linguine
2 tbsp. extra virgin olive oil
6 garlic cloves, thinly sliced
1/2 lb. rock shrimp
Juice of 1 lemon
1/3 cup dry white wine
1/2 tsp. crushed red chili flakes
4 tbsp. salted butter
2 bunches of ramps
1/4 cup Parmigiano Reggiano, grated
1/2 cup lemon-garlic panko breadcrumbs
Salt to taste
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Linguine with Rock Shrimp & Ramps:
Bring a large pot of water to a boil. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Clean and thinly slice the bulbs of the ramps. Cut the leaves of the ramps into roughly 2 inch pieces.
In a sauté pan over medium-low heat, add the olive oil and sauté the garlic and sliced ramp bulbs for 1-2 minutes, until fragrant.
Add the shrimp to the pan and sauté until fully cooked.
Add the white wine, lemon juice and crushed red chili flakes. Let simmer over low heat until the pasta has finished cooking.
Right before adding the pasta, stir in the butter and ramp leaves. Strain the pasta and add it to the pan along with 1/4 cup pasta water. Toss over medium-low heat until combined, adding more pasta water as needed 1/4 cup at a time.
Remove from heat and add the Parmigiano. Toss again until combined.
Plate and top with lemon-garlic panko breadcrumbs.