Shrimp Linguine with Artichokes and Crispy Bread crumbs

I don’t know why, but whenever I think of linguine, I think seafood. There must be something about the shape of the noodle – not too thick, not too thin – that makes it easy to twirl around a bite of firm sea fare. And it goes so well with the typical buttery or white-wine sauces of seafood pastas.

This recipe is a wonderful and simple way to enjoy your own linguine seafood pasta, with the splendors of artichoke hearts and crispy herbed bread crumbs scattered on top. The artichokes are the marinated variety, so the brine adds a salty effect to match the buttery shrimp and garlic-infused topping.

I used to hate bread crumbs on top of otherwise soft foods, but now that flavorful crunch is my favorite thing, and you’ll see me sneaking extra pinches of bread crumbs to my plate.

I added some garlic to the dish because I can’t fathom cooking pasta without it. It not only makes your kitchen smell wonderful, but garlic goes with pasta like peanut butter goes with jelly.

Even as a leftover, this was delicious … and I rarely enjoy seafood leftovers (they usually become too fishy).

Adapted from Real Simple.

Shrimp Linguine with Artichokes and Crispy Bread crumbs 

Ingredients (serves 4):

  • 3/4 lb. linguine
  • 3 T EVOO
  • 1/2 c. panko bread crumbs
  • Kosher salt and black pepper
  • 2 garlic cloves, minced
  • 2 T chopped Italian parsley
  • 1 lb. peeled, deveined large shrimp
  • 12 oz. (about two jars) marinated artichoke hearts, drained
  • 1/2 tsp crushed red pepper flakes

Cook pasta to al dente, reserving 1/2 c. of cooking water; drain and return to pot.

Meanwhile, heat 2 T EVOO in large skillet over medium. Add bread crumbs and 1/4 tsp each salt and pepper, stirring 1 min. Add garlic and stir until crumbs are browned, 2-4 min. Mix in parsley and transfer to a bowl. Wipe out skillet.

Heat remaining 1 T EVOO in skillet over medium-high. Season shrimp with salt and pepper and saute until opaque, 4-6 min. Add artichoke hearts and pepper flakes and cook until heated through, 1-2 min.

Add pasta to the shrimp in the skillet, along with reserved cooking water and toss until thickened, 1-2 min.

To serve, plate the pasta and top with the bread crumb mixture.

Season to taste, of course.

This dish pairs extremely well with a crisp white wine and a simple salad. And it’s easy enough to have on a weeknight, even if company is over (very little chopping required).

I love eating these simple dishes on the front patio, where I can watch all the people running around Hanes Park or walking a dog or two.

Enjoy, friends! xoxo

3 responses to “Shrimp Linguine with Artichokes and Crispy Bread crumbs

  1. I sometimes get that too – it’s odd. It does hold sauce very well and most dishes of this sort have a lot of it. Anyway. I think this looks and sounds really delicious.

  2. Addition of the panko is the icing on the cake. Sounds great.

    Cheers,
    Jed
    http://sports-glutton.com
    Sports, Food, Libations, & More

  3. I made this with chicken tenders, since that’s what I had, and it was also delicious.

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