Food Recipes Linguine With Shrimp and Artichokes 3.3 (110) 5 Reviews Easy enough for a weeknight, but fancy enough to serve to weekend guests. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on June 8, 2020 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 25 mins Yield: 4 servings Jump to Nutrition Facts Jump to recipe A crisp, golden brown topping—sautéed panko crumbs mixed with chopped parsley—elevates this pasta dish, which looks more elegant and time-consuming than the 25 minutes of hands-on time it really took. The secret of its thin but flavorful broth is a ½ cup of water reserved from the cooked pasta. Loaded with starch, that cloudy pasta water works as a binder and thickener, turning olive oil and liquid from the sautéed shrimp and artichokes into a silky sauce. Dried vs. Fresh Pasta: What's the Difference? Ingredients ¾ pound linguine 3 tablespoons olive oil ½ 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 (1½ cups) ¼ teaspoon crushed red pepper Directions Cook pasta according to package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add bread crumbs and ¼ teaspoon each salt and black pepper, and then cook, stirring, until golden brown, 2 to 4 minutes. Mix in 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 then cook, tossing frequently, until opaque throughout, 4 to 6 minutes. Add 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. David Prince Rate it Print Nutrition Facts (per serving) 599 Calories 16g Fat 77g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 599 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 172mg 57% Sodium 636mg 28% Total Carbohydrate 77g 28% Total Sugars 4g Protein 37g Calcium 78mg 6% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.