Christmas Eve Shrimp Pasta with Artichokes and Olives
Christmas Eve Shrimp Pasta with Artichokes and Olives
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
For the Pasta
- 12 ounces linguini
- 2 tablespoons unsalted butter, cut into small cubes
For the Vegetable Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red chili pepper blend, from a jar, or to taste
- 1 1/2 cups cherry or grape tomatoes, halved (a mix of red and orange is nice)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup black olives, roughly chopped
- 1 can quartered artichoke hearts, 14-ounce, drained and roughly chopped
- 8 ounces cremini mushrooms, sliced
- 1 lemon, zested and juiced
- 1/4 cup dry white wine, such as Chardonnay
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Serving
- 1/4 cup Locatelli Pecorino Romano cheese, freshly grated, or to taste
Instructions
- 1
Season the raw shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil in a large skillet or pan over medium-high heat.
⏱️ 2 min
- 2
Add the seasoned shrimp to the hot skillet and sauté for 2-3 minutes per side, or until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside. Reserve the flavorful cooking liquid in a separate bowl.
⏱️ 6 min
- 3
In a separate medium skillet, heat a small amount of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Do not season with salt and pepper at this stage. Once cooked, drain any excess liquid from the mushrooms and set them aside.
⏱️ 8 min
- 4
In the same large skillet used for the shrimp (do not clean it), add 2 tablespoons of unsalted butter and melt over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent.
⏱️ 5 min
- 5
Stir in the minced garlic and red chili pepper blend. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the halved cherry or grape tomatoes to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min
- 7
Stir in the roughly chopped black olives and the drained, roughly chopped artichoke hearts. Cook for another 2-3 minutes to heat through.
⏱️ 3 min
- 8
Add the lemon zest and fresh lemon juice to the vegetable sauce. Pour in the dry white wine and bring to a simmer, cooking for 2-3 minutes to allow the alcohol to evaporate.
⏱️ 3 min
- 9
Remove the skillet from the heat and stir in the fresh basil and 1/4 cup of fresh parsley.
⏱️ 1 min
- 10
While preparing the sauce, cook the linguini according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 11
Transfer the hot, drained linguini to a large serving bowl. Immediately add the 2 tablespoons of cubed unsalted butter on top of the pasta, allowing it to melt into the hot noodles.
⏱️ 1 min
- 12
Add the drained cooked mushrooms on top of the buttered pasta.
⏱️ 1 min
- 13
Generously pour the prepared vegetable sauce over the pasta and mushrooms.
⏱️ 1 min
- 14
Drizzle the reserved liquid from cooking the shrimp over the entire dish. Sprinkle with freshly grated Locatelli Pecorino Romano cheese.
⏱️ 1 min
- 15
Arrange the cooked shrimp on top of the pasta. Garnish with additional fresh parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Christmas Eve Shrimp Pasta with Artichokes and Olives
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
For the Pasta
- 12 ounces linguini
- 2 tablespoons unsalted butter, cut into small cubes
For the Vegetable Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red chili pepper blend, from a jar, or to taste
- 1 1/2 cups cherry or grape tomatoes, halved (a mix of red and orange is nice)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup black olives, roughly chopped
- 1 can quartered artichoke hearts, 14-ounce, drained and roughly chopped
- 8 ounces cremini mushrooms, sliced
- 1 lemon, zested and juiced
- 1/4 cup dry white wine, such as Chardonnay
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped, plus more for garnish
For Serving
- 1/4 cup Locatelli Pecorino Romano cheese, freshly grated, or to taste
Instructions
- 1
Season the raw shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil in a large skillet or pan over medium-high heat.
⏱️ 2 min - 2
Add the seasoned shrimp to the hot skillet and sauté for 2-3 minutes per side, or until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside. Reserve the flavorful cooking liquid in a separate bowl.
⏱️ 6 min - 3
In a separate medium skillet, heat a small amount of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Do not season with salt and pepper at this stage. Once cooked, drain any excess liquid from the mushrooms and set them aside.
⏱️ 8 min - 4
In the same large skillet used for the shrimp (do not clean it), add 2 tablespoons of unsalted butter and melt over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent.
⏱️ 5 min - 5
Stir in the minced garlic and red chili pepper blend. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add the halved cherry or grape tomatoes to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and burst.
⏱️ 7 min - 7
Stir in the roughly chopped black olives and the drained, roughly chopped artichoke hearts. Cook for another 2-3 minutes to heat through.
⏱️ 3 min - 8
Add the lemon zest and fresh lemon juice to the vegetable sauce. Pour in the dry white wine and bring to a simmer, cooking for 2-3 minutes to allow the alcohol to evaporate.
⏱️ 3 min - 9
Remove the skillet from the heat and stir in the fresh basil and 1/4 cup of fresh parsley.
⏱️ 1 min - 10
While preparing the sauce, cook the linguini according to package directions in a large pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 11
Transfer the hot, drained linguini to a large serving bowl. Immediately add the 2 tablespoons of cubed unsalted butter on top of the pasta, allowing it to melt into the hot noodles.
⏱️ 1 min - 12
Add the drained cooked mushrooms on top of the buttered pasta.
⏱️ 1 min - 13
Generously pour the prepared vegetable sauce over the pasta and mushrooms.
⏱️ 1 min - 14
Drizzle the reserved liquid from cooking the shrimp over the entire dish. Sprinkle with freshly grated Locatelli Pecorino Romano cheese.
⏱️ 1 min - 15
Arrange the cooked shrimp on top of the pasta. Garnish with additional fresh parsley, if desired, and serve immediately.
⏱️ 1 min