Serves 4


  • 3 Tbsp. olive oil, divided
  • 20 medium shrimp (1/2 pound), peeled and deveined
  • 2 thin slices prosciutto (1 ounce), cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 3/4 tsp. kosher salt, divided, plus more for pasta water
  • 3/4 tsp. ground black pepper, divided
  • 4 garlic cloves, thinly sliced
  • 10 pitted green olives, thickly sliced
  • 1 cup (4 large) canned artichoke hearts, cut into thin wedges
  • 1/3 cup dry white wine, such as Pinot Grigio
  • 2 tsp. chopped thyme
  • 10 ounces linguine
  • 1 Tbsp. unsalted butter


    Active time: 30 minutes
    Total time: 45 minutes

    Bring a large pot of water to a boil. In a large, deep skillet, heat 1 Tbsp. oil. Add shrimp and cook over medium heat, without stirring, until halfway cooked and pink on bottom, about 1 minute. Turn shrimp, then scatter prosciutto over top; cook until shrimp are barely done, about 30 seconds. Put shrimp and prosciutto in a medium bowl and set aside. Add remaining oil to skillet. Add red pepper strips along with 1/4 tsp. each salt and pepper, and cook over medium heat, stirring a few times, until softened, about 5 minutes. Add garlic and cook about 2 minutes. Add olives, artichokes, wine and thyme and remove from heat.

    Salt the boiling water, add linguine, and cook until al dente, about 9 minutes. Reserve 1/2 cup pasta water. Drain linguine and add to skillet. Add reserved shrimp, prosciutto and any accumulated juices to skillet and cook over medium-high heat about 1 minute, stirring in reserved pasta water 2 Tbsp. at a time. Remove from heat, season with remaining salt and pepper, and stir in butter. Divide among 4 pasta bowls and serve.

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