This shrimp and artichoke linguini combines tender sautéed shrimp, briny olives, and soft artichoke hearts in a bright lemon and white wine sauce that clings to every strand of pasta. It's elegant enough for holiday entertaining but simple enough for a weeknight dinner.
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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.
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of white wine or pasta water to restore sauce consistency.
Yes. Thaw frozen shrimp completely and pat dry with paper towels before cooking to ensure proper browning.
Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. Avoid overly sweet or oaked wines.
Shrimp are done when they turn opaque and curl slightly, typically 2-3 minutes per side. Overcooked shrimp become tough and rubbery.
Yes. Fettuccine, pappardelle, or even spaghetti work well. Avoid very thick or ridged shapes that don't coat evenly with the sauce.
No. The recipe uses butter as a base for the sauce. You can substitute with olive oil for a dairy-free version, though the flavor will differ slightly.
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