Showing posts with label artichokes. Show all posts
Showing posts with label artichokes. Show all posts

Friday, May 2, 2014

Linguine With Shrimp and Artichokes



Yes!  Another Shrimp Pasta recipe!

This recipe, which comes from one of my favorite go to websites for recipes, Real Simple, offers a different perspective to the usual shrimp pasta meals that I've made in the past.  

I have no idea whether or not I like artichokes or not, but I will add them since The Captain likes them and it is great to try new foods.  Who knows?  I always thought I hated broccoli until my first husband introduced me to what is now one of my favorite veggies!

The change I would make is to add large chunks of fresh mushrooms . . . well, I may not like the artichokes!

Vegetarians can obviously omit the shrimp and possibly add some black olives, mushrooms . . . whatever herbs and veggies you like!




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


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.



    By  April, 2012
    Photo by David Prince



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