Linguine With Shrimp and Artichokes

Linguine With Shrimp, Artichokes, and Crispy Bread Crumbs
David Prince
The crisp, golden brown topping—sautéed panko crumbs mixed with chopped parsley—elevates this elegant dish.

Get the recipe for Linguine With Shrimp, Artichokes, and Crispy Bread Crumbs.
Serves 4
preparation
25
minutes
cooking
25
minutes

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.