This recipe from the April 2012 issue of Real Simple calls for ingredients you may already have in your pantry and freezer: dried pasta, panko breadcrumbs, shrimp and marinated artichoke hearts. The panko, which is toasted in oil, provides flavour and crunch, while the artichoke hearts provide additional tang. This 30-minute meal is a great weeknight supper.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives are the breadcrumbs, shrimp and artichoke hearts. Panko often contains no preservatives, unlike regular dried breadcrumbs. My dear friend Anne Marie also just told me about ShaSha brand breadcrumbs, which are similar to panko in texture but are made from spelt and are all-natural. Look for frozen shrimp with only salt added and Unico jarred artichoke hearts.

Toast panko in oil

Stir in chopped parsley

Saute shrimp

Add artichoke hearts and cooked pasta

Linguine with shrimp, artichokes and crispy breadcrumbs

Ingredients:

¾ pound linguine

3 tablespoons olive oil

½ cup panko breadcrumbs

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 ½ cups)

¼ to ½ teaspoon crushed red pepper

Preparation:

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 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 breadcrumb mixture. Serves 4.

From the April 2012 issue of Real Simple