Linguine With Shrimp and Plum Tomatoes
Recipe Type: Pasta
- 2 pounds uncooked large shrimp, peeled, deveined, tails left intact
- 10 tablespoons extra-virgin olive oil
- 1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
- 4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
- 1 1/2 cups chopped fresh basil
- 1 1/2 cups plus 2 tablespoons chopped fresh parsley
- 6 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper (optional)
- 1 pound feta cheese, crumbled (about 2 1/2 cups)
- 2 cups grated Parmesan cheese
- 1 1/2 pounds linguine
- Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.