Linguine with Shrimp, Roasted Tomatoes & Chile Breadcrumbs

June 19, 2023

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A deliciously light dish containing succulent sauteed garlic shrimp and tossed in sweet roasted cherry tomatoes; topped with spicy breadcrumbs. Perfect for the summertime to enjoy with a glass of Sauvignon Blanc and gossip with friends!

I went on a journey in the grocery store to find inspiration for a light summer pasta dish. Since most summer dishes all contain seafood and shellfish because the season of fishing in vast oceans is upon us, trying to create a dish with that specifically is a no-brainer. However, I thought to myself, “what can I make?” Shrimp scampi is the most common in the summer (and a recipe I actually haven’t posted yet…odd, isn’t it?); naturally I wanted to go outside of the common knowledge. Tomatoes are in season, thus why I grabbed a quart of cherry tomatoes. I then said to myself, “roasting these tomatoes will bring out a sweetness, the shrimp alone is a perfect match, but how can I make this dish absolutely perfect?” I grabbed lemons, which is the best friend to shellfish, then a lightbulb luminated my mind. Crunch! It needs a crunch. Let’s make a spicy breadcrumb to offset the sweetness! And thus, this dish was born.

I’ve been reading actual books lately (Apologies, I need to get this off of my chest).

I’ve been reading a lot of books recently; well, 3 books is a lot for someone who hasn’t read since elementary school because it was ruined for her. I hated that we were forced to read a book and expect to read it. There wasn’t a choice of whether a book catches your eye and you wish to read its contents instead, no; it was “here’s this book. I expect an essay and book report about this and I don’t care if you don’t like it.” Granted, some of those books might be banned now. You can’t be expected to read something you don’t enjoy. That’s how you kill the enjoyment of reading.

Anyway, it reignited a part of myself that I thought was lost. I used to write short stories and poems. Those are lost on one of my external hard drives now. I even wrote a poem that got published in a book that was a bit dark (it’s long lost now. Hurricane Sandy took it away along with my parents first floor of the house). I enjoyed writing; it’s one reason why I became a blogger, along with my love for cooking. So, hopefully my writing becomes more intelligently done with each post that’s uploaded.

How to make Linguine with Shrimp, Roasted Tomatoes & Chile Breadcrumbs

Back to the food! You can tone down on the spice in the breadcrumbs if you feel that it will be too spicy. Swap the shrimp for chicken if you’re allergic. This dish is customizable, but it’s perfect just the way it is, in my opinion.

Linguine: Spaghetti or fettuccine works just as well! You can also try angel hair or thin spaghetti.
Garlic
Extra Virgin Olive Oil
Cherry Tomatoes: I love using these specific tomatoes. They’re already sweet by themselves, so roasting them would be the perfect touch.
Italian Seasoning: You can make your own Italian seasoning if you don’t have dried already. A fresh Italian herb mixture will be a bright addition if you don’t want to used dried.
Large Shrimp: You can use extra large shrimp if you would like, or medium sized shrimp. This recipe requires raw shrimp, so make sure it is peeled and deveined. Otherwise, you’ll have to do extra work.
Salt, Pepper, Garlic Powder
Juice of a lemon and the zest: Lemon juice is seafood’s best friend. The zest is mixed with the breadcrumbs for a nice vibrant pop.
Butter
Panko Breadcrumbs: These breadcrumbs specifically are the crunchiest. Therefore, giving the appropriate texture to the dish that it lacks.
Crushed Red Pepper Flakes: The spice component to the breadcrumbs. Feel free to add less if you feel that the amount will be too spicy.
Pecorino Romano Cheese: Freshly grated is key! I love the taste of it and thought it worked well with the flavors. You can substitute it with parmesan cheese. It’s about the same price.

Tips & FAQs

Storage: Keep in the fridge in an airtight container for up to 3 days. While shrimp is best consumed the day its made, it can be reheated. It may dry out. The breadcrumbs will became a bit soggy.
Variations:
- Swap the shrimp for chicken breasts that’s cut into bite sized pieces.
- You can use parmesan cheese if you don’t have pecorino romano.
- Feel free to adjust the chili flakes to your preferred spice level. Toss in Calabrian chiles for a spicy Italian twist.
- Grape or mini san marzano tomatoes will also be delicious to use.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Linguine with Shrimp, Roasted Tomatoes & Chile Breadcrumbs

Servings 4

Author Dani Bayer

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

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