Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Linguine with Shrimp and Plum Tomatoes
Linguine with Shrimp and Plum Tomatoes
(Linguine con Gamberetti e Pomodori)

2 lbs uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra virgin olive oil
1 lb assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 lbs plum tomatoes, seeded, chopped (about 7 and 1/2 cups)
1 and 1/2 cups chopped fresh basil
1 and 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 lb feta cheese, crumbled (about 2 and 1/2 cups)
2 cups grated Parmigiano cheese
1 and 1/2 lbs linguine pasta
Place shrimp in medium bowl; sprinkle with salt and pepper.

Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat.

Add shrimp; saute until cooked through, about 3 minutes.

Using slotted spoon, transfer to plate; cover.

Add 4 tablespoons olive oil to same skillet.

Add mushrooms; saute until tender, about 8 minutes.

Add tomatoes, basil, 1 and 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 'al dente'.

Drain. Return to pot.

Add 3 tablespoons olive 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. Makes 8 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex