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  2 lbs of extra large shrimp peeled, deveined, and tails off (pat them dry & they should be room temperature)
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  Sauté the shrimp for just a couple minutes per side in olive oil (about 3 tbsp) & butter (about 3 tbsp. stick) salt, & pepper
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  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:

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