Shrimp and Artichoke Linguini

In a bowl, season the shrimp with salt and pepper.

In a large skillet over medium-high heat, melt 1 tablespoon of butter and the olive oil.

Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and all their juices to a bowl and set aside.

In a separate skillet, sauté the sliced mushrooms over medium-high heat until browned. Drain any excess liquid and set aside.

In the first skillet, melt another tablespoon of butter. Add the diced onion and cook until softened, about 3-4 minutes.

Stir in the minced garlic with red chili pepper and cook for 30 seconds until fragrant.

Add the halved cherry tomatoes, season with salt and pepper, and cook until they begin to break down.

Stir in the chopped black olives and artichoke hearts.

Add the lemon zest and lemon juice to the skillet.

Pour in the white wine, bring to a simmer, and cook for 2-3 minutes to allow the alcohol to cook off.

Stir in the chopped fresh basil and parsley at the very end.

Meanwhile, cook linguini according to package directions. Drain and place in a large serving bowl.

Add the remaining 3 tablespoons of butter and the cooked mushrooms to the hot pasta and toss to combine.

Pour the vegetable sauce over the pasta, followed by the reserved juices from the shrimp. Toss everything together.

Grate a generous amount of Pecorino Romano cheese over the pasta.

Top with the cooked shrimp, garnish with additional fresh parsley, and serve immediately.