Linguine with Shrimp

8 ounces (227 g) linguine

½ c fresh bread crumbs

¼ c grated Parmesan cheese

1 tsp plus 1 TBsp olive oil

12 ounces (340 g) large shrimp, peeled and deveined

1 clove garlic, minced

1 TBsp lemon juice

½ tsp salt

Sliced red pepper and chopped parsley (optional)

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Heat oven to 350◦F.

Cook pasta according to package directions. Reserve ¼ c cooking liquid. Drain pasta.

On rimmed baking sheet, mix breadcrumbs, Parmesan cheese, and 1 tsp. oil. Toss to coat. Bake until toasted, 4-5 minutes.

In skillet, heat remaining oil over medium high heat. Add shrimp and garlic. Cook, turning occasionally, until opaque, 3-4 minutes. Add pasta, lemon juice, cooking liquid and salt. Toss.

Top with crumb mixture, red pepper, and parsley.

Serve.