Sicilian Shrimp Pasta

• 2 lbs of extra large shrimp peeled, deveined, and tails off (pat them dry & they should be room temperature)
• Sauté the shrimp for just a couple minutes per side in olive oil (about 3 tbsp) & butter (about 3 tbsp. stick) salt, & pepper
• remove shrimp when pink and done and set aside in a bowlIn the same pan add more olive oil (about 2 tbsp.) & about 3 tbsp. Of butter

Sauté:

• 1 large chopped sweet onion
• Crushed red pepper flakes (as much as you like)
• 8-10 cloves of minced garlic
• 1 container of cherry tomatoes (halved)
• 14 oz can of artichoke hearts drained and chopped
• 1/2 can of black olives (rough chop)
• Juice of 1/2 lemon
• 4- 6 oz. White wine
• Garlic powder (about 1 tbsp)
• Handful of chopped fresh basil
• Handful of fresh chopped parsley
• More salt & pepper to taste
• Continue
• Add shrimp and all the juices back into the pan when the veggies are all nice and golden sautéed
• In a separate pan sauté a large container of sliced white mushrooms in butter & olive oil salt & pepper (until golden but NOT caramelized)
• Have 2 lbs of linguine cooked until al dente and set aside about 1 cup of pasta water
• In large tray combine Linguine, Shrimp/ veg mixture, mushrooms, add as much pasta water as needed
• Mix it all together
• Garnish with fresh parsley and I serve topped with pecorino cheese