Shrimp, endive and lemon, quickly sauteed, make a novel topping for pasta, but the crisp herb-infused crumbs give this dish and extra-special touch. The combination of fresh seafood, vegetables and grain are a perfect one-dish meal.
Linguine, Shrimp & Endive with Bread Crumbs
2 slices whole-grain or sourdough bread
4 Tbs. (2 fl. oz./60 ml.) olive oil
1 large shallot, minced
1 Tbs. plus 2 tsp. minced fresh thyme
Coarse kosher salt and freshly ground black pepper
3/4-1 lb. (375-500 g.) dried linguine
1 large onion, finely chopped
1/2 tsp. red pepper flakes
2 tsp. minced fresh rosemary
1 lb. (500 g.) large shrimp, peeled and deveined
4 heads endive, cut in half lengthwise, and then cut crosswise into 1/2-inch (12-mm.) slices
3 Tbs. fresh lemon juice
Finely chopped fresh flat-leaf parsley
Tear the bread into 1-inch (2.5-cm.) pieces. Place in a food processor and grind to fine crumbs. Measure 1 1/2 cups (3 oz./90 g.) of the crumbs to use in the recipe. In a large nonstick frying pan over medium-high heat, warm 2 tablespoons of the oil. Add the shallot and stir until fragrant, about 30 seconds. Add 1 tablespoon of the thyme and then the bread crumbs. Stir until the crumbs are crisp, about 3 minutes. Season to taste with salt and black pepper. Transfer the crumb mixture to a small bowl and set aside.
Bring a large pot three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 10 minutes.
Meanwhile, wipe out the same frying pan. Set the frying pan over medium heat, and warm the remaining 2 tablespoons of the oil. Add the onion, pepper flakes and rosemary. Saute until the onion begins to soften, about 5 minutes. Add the shrimp, sprinkle with salt and pepper, and cook on the first side until they begin to color, about 2 minutes. Turn the shrimp over; add the endive and the remaining 2 teaspoons of the thyme. Saute until the shrimp are cooked through and the endive starts to soften, about 4 minutes. Add the lemon juice and boil until almost evaporated, about 30 seconds. Remove the frying pan from the heat.
Remove 1 cup (8 fl. oz./250 ml.) of the pasta cooking liquid, and reserve. Drain the pasta, and then transfer to a warmed large, shallow bowl. Add the shrimp mixture and 1/2 cup (4 fl. oz./125 ml.) of the pasta cooking liquid; toss to coat the pasta, adding more pasta cooking liquid as needed to moisten. Taste the dish and adjust the seasoning.
Sprinkle the pasta with the herbed bread crumbs. Garnish with the chopped parsley and serve right away. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.