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

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

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