Angela's Italian Recipe for Linguine with Shrimp and Plum Tomatoes

Linguine with Shrimp and Plum Tomatoes
(Linguine con Gamberetti e Pomodori)


Ingredients:
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

Directions:

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.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables