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Export 16 ingredients for grocery delivery
Step 1
2 lbs of extra large shrimp peeled, deveined, and tails off (pat them dry & they should be room temperature)
Step 2
Sauté the shrimp for just a couple minutes per side in olive oil (about 3 tbsp) & butter (about 3 tbsp. stick) salt, & pepper
Step 3
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
Step 4
1 large chopped sweet onion
Step 5
Crushed red pepper flakes (as much as you like)
Step 6
8-10 cloves of minced garlic
Step 7
1 container of cherry tomatoes (halved)
Step 8
14 oz can of artichoke hearts drained and chopped
Step 9
1/2 can of black olives (rough chop)
Step 10
Juice of 1/2 lemon
Step 11
4- 6 oz. White wine
Step 12
Garlic powder (about 1 tbsp)
Step 13
Handful of chopped fresh basil
Step 14
Handful of fresh chopped parsley
Step 15
More salt & pepper to taste
Step 16
Continue
Step 17
Add shrimp and all the juices back into the pan when the veggies are all nice and golden sautéed
Step 18
In a separate pan sauté a large container of sliced white mushrooms in butter & olive oil salt & pepper (until golden but NOT caramelized)
Step 19
Have 2 lbs of linguine cooked until al dente and set aside about 1 cup of pasta water
Step 20
In large tray combine Linguine, Shrimp/ veg mixture, mushrooms, add as much pasta water as needed
Step 21
Mix it all together
Step 22
Garnish with fresh parsley and I serve topped with pecorino cheese