Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

Serve the pasta sprinkled with the bread crumb mixture.

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