Linguine With Shrimp & Artichokes
- 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
- 1/4 to 1/2 teaspoon crushed red pepper
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 breadcrumbs 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 with bread crumbs mixture.
Sour Cream Pound Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 cup butter
- 1/2 cup sour cream
- 3 eggs
- 1 pinch baking soda
Preheat oven to 375 degrees. Grease and flour a 8 x 4 inch loaf pan.
In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
Add flour and pinch of soda, mix well. Pour into pan.
Bake at 375 degrees for 1 hour, or until a toothpick inserted into center of cake comes out clean.