For the Shrimp
- 4 T. salted butter
- 4 T. good extra-virgin olive oil
- 1 –1½ pounds frozen raw de-veined shrimp (peeled after thawing)
- Salt and freshly cracked black pepper
For the Sicilian Sauce
- 12 ounces sliced white mushrooms
- 4 T. salted butter
- 5 T. 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 quartered artichokes, drained & roughly chopped
- Zest of 1 small lemon
- Juice of 1 small lemon
- ¾ cup Chardonnay
- Salt & freshly cracked black pepper layered throughout
- ½ cup chopped fresh parsley
- 1½ T. chopped fresh basil
- 1 pound linguine + 4 T. salted butter for tossing into hot pasta
- Reserved pasta water up to 1 cup
DIRECTIONS:
Make the Sicilian Sauce
- Heat large pan and add 4 T. each of butter and olive oil.
- Cook the shrimp until lightly cooked and set aside.
- In a separate pan cook the mushrooms with olive oil until lightly golden and drain and set aside.
- In same large pan add butter and olive oil.
- Add chopped onion + garlic and sauté on medium until a faint golden tint.
- Add Olives + Tomatoes
- Cook 5–10 minutes on medium to medium-high until lots of juices form.
- Add chopped, drained artichokes and season with salt and pepper.
- Add lemon, wine, 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.
- Turn off heat and stir in parsley + basil.
- Cook linguine and toss with butter and reserved pasta if needed.
- Arrange shrimp Sicilian sauce over the linguine and serve with Parmesan cheese.