Description
A delicious and rich Sicilian shrimp linguine dish made with fresh vegetables, shrimp, and a silky sauce.
Ingredients
Scale
- 4 tablespoons salted butter
- 4 tablespoons good extra-virgin olive oil
- 1 – 1½ pounds frozen raw deveined shrimp (peeled after thawing)
- 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
- ½ cup chopped fresh parsley
- 1½ tablespoons chopped fresh basil
- 12 ounces sliced white mushrooms
- 1 pound linguine
- 4 tablespoons salted butter (for tossing into hot pasta)
- Reserved pasta water (up to 1 cup — optional)
- Freshly grated Pecorino Romano
- Extra basil or parsley for garnish
Instructions
- Heat a large pan over medium to medium-high heat.
- Add 4 tbsp butter and 4 tbsp extra-virgin olive oil.
- Pat shrimp dry; season well with salt and 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 and 5 tbsp extra-virgin olive oil.
- Add chopped onion and garlic/red pepper blend.
- Sauté on medium until translucent with a faint golden tint — do not brown.
- Stir in 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 and pepper. Cook for a couple more minutes.
- Add lemon zest and 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 and 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 and pepper. Drain well and discard all mushroom liquid.
- Boil linguine 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.
- If the pasta needs loosening or more richness, adjust 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, and 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: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg