Linguine with Shrimp, Garlic, and Lemon

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

• 500 g linguine
• 24 to 36 shrimp (size 31–40 or larger), peeled
• 1 onion, finely chopped
• 15 to 30 ml (1 to 2 tbsp) chili crisp or chili flakes, to taste
• 4 cloves garlic, minced
• 500 ml (2 cups) frozen peas
• 125 ml (1/2 cup) vegetable broth
• 125 ml (1/2 cup) 35% cooking cream
• 2 lemons, juice of both and zest of 1 lemon
• 30 ml (2 tbsp) honey
• 60 ml (4 tbsp) fresh parsley leaves, chopped
• 60 ml (4 tbsp) fresh basil leaves, chopped
• 125 ml (1/2 cup) panko
• 125 ml (1/2 cup) Parmesan cheese, grated
• As needed pasta cooking water
• As needed olive oil
• Salt and pepper to taste 

Preparation

1. In a pot of boiling salted water, add the pasta and remove it just before it reaches al dente. Reserve a little of the cooking water, then drain the pasta. 
2. Meanwhile, in a hot skillet over high heat, sauté the shrimp in a drizzle of olive oil for about 1 minute on each side. Season with salt and pepper while cooking, then set aside.
3. In the same hot skillet, add a little oil if needed, then sauté the onion for a few minutes until tender.
4. Add the chili crisp or chili flakes, garlic, and peas, and cook for 1 to 2 minutes, stirring constantly.
5. Add the broth, cream, lemon zest and juice, and honey, and stir to combine.
6. Add the pasta and shrimp, stir, and continue cooking for a few minutes to finish cooking the pasta and shrimp. If needed, add a little of the pasta cooking water to achieve a smooth, glossy sauce.
7. Add the parsley and basil, then stir gently. Check the seasoning.
8. In another skillet over medium heat, toast the panko and Parmesan until lightly golden.
9. Serve the pasta hot, then top generously with the crispy panko and Parmesan mixture.