Crispy Herb-Crumb Linguine with Lemon-Garlic Shrimp and Endive

1. Prepare Bread Crumbs

Tear the bread into pieces and grind them into fine crumbs using a food processor. Set the crumbs aside.

2. Cook Shallot and Thyme

In a large nonstick frying pan, warm 2 tablespoons of olive oil over medium heat. Add the minced shallot and 1 tablespoon of thyme to the pan. After about a minute, stir in the bread crumbs. Cook, stirring frequently, until the crumbs turn a golden brown and become aromatic, about 3 minutes. Remove the crumbs from the pan and set them aside.

3. Cook Linguine

Bring a large pot of salted water to a boil. Add the dried linguine and cook until al dente, about 10 minutes. Reserve 1 cup of the pasta cooking water before draining.

4. Cook Onion, Red Pepper Flakes, and Rosemary

While the pasta is cooking, warm the remaining 2 tablespoons of olive oil over medium heat in the same frying pan. Sauté the finely chopped onion, red pepper flakes, and 2 teaspoons of minced rosemary until the onion becomes translucent, about 5 minutes.

5. Cook Shrimp and Endive

Add the peeled and deveined shrimp to the pan, cooking them for about 2 minutes on each side until they turn pink and opaque. Stir in the sliced endive and 3 tablespoons of fresh lemon juice, cooking until the endive softens, approximately 4 minutes.

6. Combine Pasta and Sauce

Once the pasta is ready, drain it and return it to the pot. Combine the pasta with the shrimp and endive mixture, adding the reserved pasta water a little at a time to create a glossy sauce that coats the pasta evenly.

7. Serve

Transfer the pasta mixture to a warmed large shallow bowl. Sprinkle the herbed bread crumbs evenly over the top. Garnish with finely chopped parsley for a fresh, vibrant finish.