Description
A delicious Sicilian shrimp linguine made with a variety of flavorful ingredients creating a rich sauce.
Ingredients
Scale
- 4 tablespoons salted butter
- 4 tablespoons good extra-virgin olive oil
- 1 – 1½ pounds frozen raw deveined shrimp (peeled after thawing)
- to taste Salt and freshly cracked black pepper
- 4 tablespoons salted butter
- 5 tablespoons good extra-virgin olive oil
- ½ cup chopped sweet onion
- 1½ heaping tablespoons Badia Minced Garlic & Red Chili Pepper blend
- or: 6–7 cloves minced garlic + ½ teaspoon crushed red pepper
- 1 6 oz can large black olives, roughly chopped
- 1 pint cherry or grape tomatoes (halved lengthwise)
- 1 14 oz can Vigo quartered artichokes, drained & roughly chopped
- Zest of 1 small lemon
- Juice of 1 small lemon
- ¾ cup Chardonnay
- to taste Salt & freshly cracked black pepper (layered throughout)
- ½ cup chopped fresh parsley
- 1½ tablespoons chopped fresh basil
- 12 ounces sliced white mushrooms
- to taste Extra-virgin olive oil
- to taste Salt & pepper (added only at the end)
- 1 pound linguine
- 4 tablespoons salted butter (for tossing into hot pasta)
- up to 1 cup Reserved pasta water (optional)
- to taste Freshly grated Pecorino Romano
- to garnish Extra basil or parsley
Instructions
- Heat a large pan over medium to medium-high heat.
- Add 4 tbsp butter + 4 tbsp extra-virgin olive oil.
- Pat shrimp dry; season well with salt & pepper.
- Cook 5–10 minutes until pink, flipping once and shaking the pan.
- Transfer shrimp to a bowl with all juices. Set aside.
- In the same pan, add 4 tbsp butter + 5 tbsp extra-virgin olive oil.
- Add chopped onion + garlic/red pepper blend.
- Sauté on medium until translucent with a faint golden tint — do not brown.
- Add chopped black olives and halved tomatoes. Season with salt and pepper.
- Cook 5–10 minutes on medium to medium-high until lots of juices form.
- Add chopped, drained artichokes. Season again with salt & pepper.
- Cook a couple more minutes.
- Add lemon zest + lemon juice. Pour in ¾ cup Chardonnay.
- Bring to a boil, then immediately reduce to medium. Simmer 10–15 minutes until saucy and rich.
- Add more extra-virgin olive oil if needed. Taste; adjust seasoning.
- Turn off heat and stir in parsley + basil.
- In a separate pan, heat a drizzle of extra-virgin olive oil over medium-high.
- Add mushrooms; do not salt while cooking. Shake pan occasionally; do not brown.
- Once lightly golden, season with salt & pepper. Drain well and discard all mushroom liquid.
- Boil pasta in salted water until al dente. Reserve 1 cup pasta water (may not need it). Drain.
- Add hot linguine to a large bowl.
- Add 4 tablespoons butter over the pasta and let melt.
- Add drained mushrooms over the linguine.
- Pour all of the Sicilian sauce mixture over the top. Pour in only the juices from the shrimp bowl (not the shrimp yet).
- Toss extremely well until everything is fully combined.
- Adjust the consistency if the pasta needs loosening or more richness with more extra-virgin olive oil, a little butter, or a splash of pasta water (if needed).
- Grate lots of Pecorino Romano over the pasta.
- Arrange the cooked shrimp beautifully over the top.
- Finish with fresh basil or parsley.
- Serve immediately — and watch everyone fall in love with it.
Notes
- The sauce for this pasta is created by the vegetables + butter + good extra-virgin olive oil.
- Don’t be shy with the olive oil — this is what makes the pasta authentically Sicilian and silky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate