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.

Source

By Dawn Perry , April, 2012

Photo by David Prince