Ingredients
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salt
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pepper
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2 lbs uncooked large shrimp, peeled and deveined, tails left intact
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10 tablespoons extra virgin olive oil
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4 lbs plum tomatoes, seeded, chopped
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1 1/2 cups chopped fresh basil
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1 1/2 cups chopped fresh parsley
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6 garlic cloves, minced
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1/2 teaspoon dry crushed red pepper
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1 lb feta cheese, crumbled
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2 cups grated parmesan cheese or 2 cups romano cheese
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2 (8 ounce) packages linguine, cooked al dente
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2 tablespoons parsley
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1/2 lb shiitake mushroom, sliced
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1/2 lb cremini mushroom, sliced
Instructions
- Salt and pepper the shrimp.
- In a heavy skillet over medium-high heat, sauté the shrimp in 3 Tbs oil about 3 minutes until cooked through.
- Remove shrimp using a slotted spoon and cover to keep warm.
- Add 4 tablespoons oil to same skillet and sauté mushrooms about 8 minutes until tender.
- Add tomatoes through red pepper and cook, stirring, until heated through; mix in both cheeses.
- Toss linquine with 3 Tbs oil to coat.
- Add mushroom-tomato mixture to pasta and toss.
- Transfer linguine to a serving bowl, top with shrimp and 2 Tbs parsley.