Sicilian Shrimp Linguine
For the Shrimp
4 tablespoons good extra-virgin olive oil
1 –1½ pounds frozen, raw deveined shrimp (peeled after thawing)
Kosher salt and fresh-ground pepper, to taste
For the Sicilian Sauce
4 tablespoons salted butter
5 tablespoons good extra-virgin olive oil
½ cup chopped sweet onion
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 or jar quartered artichokes, drained & roughly chopped
Zest of 1 small lemon
Juice of 1 small lemon
¾ cup Chardonnay
Kosher salt and fresh-ground pepper, to taste
½ cup chopped fresh parsley
1½ tablespoons chopped fresh basil
For the Mushrooms
12 ounces sliced white mushrooms
Extra-virgin olive oil
Kosher salt and fresh-ground pepper, to taste-add only at the end
For the Pasta
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
Cook the Shrimp
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.
Make the Sicilian Sauce
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 Olives + Tomatoes
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 Artichokes
Add chopped, drained artichokes.
Season again with salt & pepper.
Cook a couple more minutes.
Add Lemon + Wine
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.
Note: 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.
Cook the Mushrooms
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.
Cook the Linguine
Boil in salted water until al dente.
Reserve 1 cup pasta water (may not need it).
Drain.
Assemble the Dish
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, adjust with:
More good extra-virgin olive oil
A little butter
A splash of pasta water (if needed)
Finish the dish
Grate lots of Pecorino Romano over the pasta.
Arrange the cooked shrimp over the top.
Finish with fresh basil or parsley.
Serve immediately.