Lemon-Garlic Linguine Recipe (with Video)

Great as is, but here is how I step it up:
While water coming to boil, sauté half lb of small shrimp with seasoning* in olive oil and butter. Remove shrimp to warm plate when slightly crisped on both sides (2 min/side, or less). In same pan, toss in half cup of dried bread crumbs, 1/4 cu panko, and seasoning*. Toast for a few min while stirring with spatula to avoid burning. Put bread crumbs in bowl. [Start cooking pasta by now – by the way I think I’ve decided they the more expensive dried pasta is noticeably better]. In same pan, saute very thinly (1-2mm, as thin as you can with a chefs knife) sliced mushrooms with a little more olive oil if needed. Set aside mushrooms once cooked. Follow rest of recipe, you may need to toss it with the sauce over heat for a good 3-5 min to get it reduced to the right consistency, just keep it moving (I use a rubber spatula to keep scraping the sauce). Plate the pasta, layer shrimp on top, add mushrooms, sprinkle with bread crumbs generously.