Linguine con Gamberetti e Pomodori
(Linguine with Shrimp and Plum Tomatoes)
Ingredients:
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 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 pound feta cheese, crumbled (about 2 and 1/2 cups)
2 cups grated Parmesan cheese
1 and 1/2 pounds linguine
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.