Crispy Panko Shrimp Linguine Bake with Lemon and Parsley

When the weather turns cool, there’s nothing quite like a warm, comforting gratin. This baked shrimp linguine combines succulent shrimp sautéed in butter with fresh lemon and parsley, all tossed with tender linguine and finished with a crispy panko breadcrumb topping.

The golden, crunchy crust gives way to a creamy, flavorful pasta dish that’s sure to become a family favorite. It’s an easy yet impressive meal that brings warmth to any table.

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Ingredients

1 lb linguineView ingredient guideLike ingredientDislike ingredient

1 lb shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

4 tbsp unsalted butterView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 lemon, juiced and zestedView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

1 cup panko breadcrumbsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the linguine according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter. Sauté the garlic for 1 minute until fragrant. Stir in the lemon juice, lemon zest and parsley. Season with salt and pepper.
5. Return the shrimp to the skillet and toss to coat with the butter mixture.
6. Add the cooked linguine to the skillet and toss everything together until well combined.
7. Transfer the pasta and shrimp mixture to a greased 9×13-inch baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Bake for 10-12 minutes, until the panko is golden brown and crispy.
9. Remove from oven and let rest for 2 minutes before serving. Garnish with additional parsley if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for panko?

Regular breadcrumbs work, but panko gives a crispier texture. You can also use crushed crackers or cornflakes.

Can I make this dish ahead of time?

You can assemble the dish up to the baking step and refrigerate. Add the panko just before baking and increase the bake time by 5 minutes.