Rating: 3.5 stars
110 Ratings
  • 5 star values: 20
  • 4 star values: 33
  • 3 star values: 28
  • 2 star values: 24
  • 1 star values: 5

The crisp, golden brown topping—sautéed panko crumbs mixed with chopped parsley—on the pasta elevates this dinner dish, making the recipe look far more elegant and time-consuming than the 25 minutes of hands-on time it really took you.

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.

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  • 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.

  • 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.

  • Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes.

  • Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.

  • Serve the pasta sprinkled with the bread crumb mixture.

Nutrition Facts

599 calories; fat 16g; saturated fat 2g; cholesterol 172mg; sodium 636mg; protein 37g; carbohydrates 77g; sugars 4g; fiber 5g; iron 6mg; calcium 78mg.
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