Season shrimp lightly with Creole seasoning and set aside for 20 minutes (or while prepping remaining ingredients).

Heat olive oil in a Dutch oven over medium-high heat until smoking. Add shrimp in a single layer and cook, undisturbed, until browned, about 3 minutes. Stir for about 20 seconds then remove shrimp to a platter and set aside (they’ll finish cooking later).

Reduce heat to medium and add half the butter. Cook, stirring often, until butter is slightly browned and smells nutty, about 5 minutes. Reduce heat to medium-low and add the onion and garlic, then add salt and red pepper flakes to taste. Cook, stirring occasionally, until softened and very fragrant, about 5 minutes. Take care not to brown the vegetables.

Add the wine and bring to a simmer; cook, stirring, until most of the alcohol has burned off, about 2 minutes. Add the lemon juice then add the remaining butter, about 1 tablespoon at a time, whisking continuously between additions.

Meanwhile, cook the linguine in generously salted water until just al dente. Use tongs to transfer the pasta directly to the sauce, add the shrimp and parsley, and cook, stirring and adding the pasta cooking water a few tablespoons at a time, until pasta is well coated, shrimp are done, and the dish is “saucy”. Taste and adjust seasoning.

Divide linguine among serving bowls, top with shrimp, sauce, and a sprinkle of the Crunch Breadcrumbs, and serve hot; pass lemon wedges, hot pepper flakes, and olive oil for drizzling at the table.

 

Crunchy Breadcrumbs

About 1 hour before serving, heat olive oil, salt, panko, and garlic in a skillet set over medium heat. Cook, stirring often, until panko is golden, about 5 minutes. Transfer to a bowl and set aside to cool slightly, then toss with parsley and lemon zest. Taste and add a little salt if needed; set aside for flavors to meld.