Linguine With Shrimp and Artichokes

linguine-shrimp-artichokes
Photo by David Prince
Linguine With Shrimp and Artichokes 3.3 105 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 599 calories
    • 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

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

Ingredients

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

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