linguine-with-shrimp-and-artichokes

Best Dinner Food

Linguine With Shrimp and Artichokes

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.

Ingredients

  1. ¾ pound linguine

  2. 3 tablespoons olive oil

  3. ½ cup panko bread crumbs

  4. Kosher salt and black pepper

  5. 2 tablespoons chopped fresh flat-leaf parsley

  6. 1 pound peeled and deveined large shrimp (raw)

  7. 12 ounces marinated artichoke hearts, drained and halved (1½ cups)

  8. ¼ teaspoon crushed red pepper

Directions

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

  2. 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.

  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 then cook, tossing frequently, until opaque throughout, 4 to 6 minutes.

  4. Add 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.