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!

Video

@melissajorealrecipes

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

♬ original sound – Melissajorealrecipes

Spaghetti pasta mixed with shrimp, sliced mushrooms, cherry tomatoes, and chopped fresh parsley, all coated in a light sauce.

Melissa Jo

BEST Sicilian Shrimp Pasta

No ratings yet

Print Recipe Email The Recipe

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

Method

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