Description
A delicious pasta dish featuring shrimp, vegetables, and a rich sauce made with butter and olive oil, inspired by authentic Sicilian flavors.
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
- 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 tablespoons butter and 4 tablespoons extra-virgin olive oil.
- Pat shrimp dry; season well with salt and pepper.
- Cook shrimp for 5-10 minutes until pink, flipping once and shaking the pan.
- Transfer shrimp to a bowl with all juices and set aside.
- In the same pan, add 4 tablespoons butter and 5 tablespoons 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.
- Add chopped black olives and halved tomatoes. Season with salt and pepper.
- Cook for 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, lemon juice, and pour in ¾ cup Chardonnay. Bring to a boil, then immediately reduce to medium.
- Simmer for 10-15 minutes until saucy and rich. Add more extra-virgin olive oil if needed and adjust seasoning to taste.
- Turn off heat and stir in parsley and basil. Note: 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.
- In a separate pan, heat a drizzle of extra-virgin olive oil over medium-high. Add mushrooms but do not salt while cooking, shaking the pan occasionally. Once lightly golden, season with salt and pepper, then 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 and add hot linguine to a large bowl.
- Add 4 tablespoons butter over the pasta and let it 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 and serve immediately — and watch everyone fall in love with it.
Notes
- This dish is best served fresh and enjoyed immediately.
- Ensure to season each element as you cook for maximum flavor.
- The olive oil is essential for achieving a rich, authentic taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 32 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 4 grams
- Protein: 22 grams
- Cholesterol: 150 mg