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Sicilian Shrimp Pasta

I make this shrimp dish every Christmas Eve and it’s so unbelievably delicious! Feast of the Seven Fishes approved! It’s made with shrimp, fresh herbs, and savory add ins that make this dish a fan favorite every Christmas Eve. I hope you give this one a go the night before Santa Claus comes to town!

Sicilian Shrimp Pasta

Video

@melissajorealrecipes

Christmas Eve shrimp pasta! Full recipe is linked to this video🎅🏼 merry Christmas! #ShrimpPasta #ChristmasEveRecipes #ChristmasRecipes

♬ original sound – Mealtime with Melissa

 

Sicilian Shrimp Pasta

BEST Sicilian Shrimp Pasta

Melissa Jo

Ingredients
  

  • 2 lbs. of extra large shrimp peeled deveined, and tails off
  • 2 lbs. of linguine
  • 2 pints of sliced white mushrooms
  • 2-3 tbsp. of olive oil
  • 3 tbsp. of butter1
  • large chopped sweet onion
  • 8-10 cloves of minced garlic
  • 1 pint of cherry tomatoes halved
  • 14 oz can of artichoke hearts drained and chopped
  • 8 oz. black olives rough chop
  • Juice of 1 lemon
  • 6 oz. White wine
  • Handful of chopped fresh basil
  • Handful of fresh chopped parsley
  • Garlic powder about 1 tbsp
  • More salt & pepper to taste
  • 1/2-1 cup of pasta water
  • crushed red pepper as spicy as you want

Instructions
 

  • 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
Tried this recipe?Let us know how it was!

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