Food Loving...

I was motivated to try out a new recipe last week.   I had shrimp I wanted to use, but could not find anything in my recipe books that made me excited .  So, I went to realsimple.com and found this simple pasta dish.  They always have great recipes with simple ingredients and easy to make.  Not usually a fan of artichokes, but this dish was tasty and warmed my tummy.  It was so good!  The hubby was happy and loved it too.  Next time I'm going to add either some sundried tomatoes or marinated roasted red and yellow peppers.  Take it to the next level!



  • 3/4 pound linguine (use whole wheat pasta)
  • 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
  • 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups)
  • 1/4 to 1/2 teaspoon crushed red pepper


  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.
  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.
  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. Add the artichoke hearts and crushed red pepper and cook, tossing, until heated through, 1 to 2 minutes.
  4. 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.


There you have it...Dinner! 

and I'm off and running...


  1. Mouthwatering! Looks yum-tum! I have grown to like artichoke hearts-tasty! Maybe that can be on the menu when the Wills' come!

  2. zeke on the west coastApril 20, 2012 at 2:47 PM

    I like that dish,It would be nice to have a plate


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