Linguine With Shrimp and Artichokes

Linguine With Shrimp, Artichokes, and Crispy Bread Crumbs
David Prince
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Hands-On Time
25
minutes
Total Time
25
minutes
Serves 4

Ingredients

3/4
pound
linguine
3
tablespoons
olive oil
1/2
cup
panko bread crumbs
kosher salt and black pepper
2
tablespoons
chopped fresh flat-leaf parsley
1
pound
peeled and deveined large shrimp (raw)
12
ounces
marinated artichoke hearts, drained and halved (1 1/2 cups)
1/4 to 1/2
teaspoon
crushed red pepper

Directions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet.
  3. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.
  4. Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes.
  5. Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.
  6. Serve the pasta sprinkled with the bread crumb mixture.
Dawn Perry
March 2012

Nutritional Information

  • Per Serving
  • Calories 599
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 172 mg
  • Sodium 636 mg
  • Protein 37 g
  • Carbohydrate 77 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 6 mg
  • Calcium 78 mg
What does this mean? See Nutrition 101.

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