- 1 lb. Cooked shrimp
- 1 lb. Linguine
- 1/2 cup Seasoned breadcrumbs
- 1/2 cup Robert Rothschild Farm Garlic Oil
- 1/4 cup Fresh parsley, chopped
- Salt and pepper to taste
Cook pasta in boiling, salted water until tender. While pasta is cooking, heat 1/4 cup of Garlic Oil in a large non-stick skillet over medium heat. When oil is hot, add breadcrumbs and shrimp, cooking just enough to heat shrimp through, stirring constantly. When pasta is cooked al dente, drain and return to pot, then add 1/4 cup Garlic Oil, salt and pepper (to taste) and mix. Transfer pasta to serving dish and spoon shrimp and breadcrumb mixture on top. Garnish with parsley and serve immediately.