Ingredients
2 tablespoons olive oil, divided
⅓ cup panko
1 ½ teaspoons lemon zest (from 1 lemon)
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
4 ounces dry-cured Spanish-style chorizo, chopped
3 cloves garlic, thinly sliced
1 pound peeled and deveined large raw shrimp
⅓ cup dry white wine
1 9-oz. pkg. fresh linguine pasta
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Step 1
Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
Step 2
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
Step 3
Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.
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