Linguine With Shrimp, Artichokes, And Crispy Bread Crumbs

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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

12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups)

1/4 to 1/2 teaspoon crushed red pepper

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