Jumbo Wild Shrimp Recipe

Prepare breadcrumbs

If you don't already have housemade Italian breadcrumbs, make them by pulsing 2 cups day-old Italian or country bread in a food processor to a coarse crumb. Transfer to a bowl and stir in 1/4 cup grated Parmigiano-Reggiano, 2 tsp finely chopped parsley, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Measure out 1 cup for coating; reserve any extra for another use.

Prep shrimp

Pat the jumbo shrimp dry with paper towels. If needed, butterfly larger shrimp by cutting partially through the back to flatten so they cook evenly. Season lightly with a pinch of salt and pepper.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tablespoons milk until combined. Place the prepared Italian breadcrumbs in a third shallow bowl. Have a rimmed sheet pan or plate ready for the breaded shrimp.

Bread the shrimp

Working one at a time: dredge each shrimp in flour, shake off excess, dip into the egg mixture, then press into the Italian breadcrumbs to coat thoroughly. Place breaded shrimp on the sheet pan. Repeat until all shrimp are breaded.

Cook the shrimp

Option A — Pan-fry (recommended for crispness): In a large skillet over medium-high heat, add 3 tablespoons olive oil. When oil is shimmering, add shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until golden brown and opaque through the thickest part (internal temp ~120–130°F for shrimp depending on preference). Transfer cooked shrimp to a wire rack or paper towel-lined plate. Option B — Oven-bake: Preheat oven to 425°F (220°C). Arrange breaded shrimp on a baking sheet lined with parchment, lightly brush or spray with oil, and bake 8–10 minutes, flipping halfway, until golden and cooked through.

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook 12 oz linguine according to package directions until just al dente (usually 9–11 minutes). Reserve 3/4 cup of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & reduce

Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits. Let the wine simmer and reduce by about half (2–3 minutes).

Add stock & lemon

Add 1/2 cup low-sodium chicken or seafood stock and 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Simmer gently for 2–3 minutes to meld flavors.

Finish sauce

Lower heat to medium-low and whisk in the remaining 1 tablespoon butter and 2 tablespoons heavy cream (optional) until the sauce is glossy. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon to preference. If the sauce is too thin, reduce a minute longer; if too thick, add up to 1/4 cup reserved pasta water.

Combine with pasta

Add the cooked linguine to the skillet with the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta (use about 2–4 tablespoons). Stir in 1 tablespoon chopped fresh parsley and 2 tablespoons grated Parmigiano-Reggiano.

Plate the dressed linguine onto warm plates or a large shallow serving bowl. Arrange the breaded jumbo shrimp on top (3–4 shrimp per serving). Spoon any accumulated pan juices from the shrimp over the dish.

Garnish with remaining chopped parsley, extra grated Parmigiano-Reggiano, lemon zest, and lemon wedges. Serve immediately while shrimp are crisp and pasta is hot.