Ingredients:
salt
pepper
2 lbs uncooked large shrimp, peeled and deveined, tails left intact
10 tablespoons extra virgin olive oil
1/2 lb cremini mushrooms, sliced
1/2 lb shiitake mushrooms, sliced
4 lbs plum tomatoes, seeded, chopped
1 1/2 cups chopped fresh basil
1 1/2 cups chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dry crushed red pepper (optional)
1 lb feta cheese, crumbled
2 cups grated parmesan cheese or 2 cups romano cheese
2 (8 ounce) packages linguine, cooked al dente
2 tablespoons parsley
Directions:
Salt and pepper the shrimp.
In a heavy skillet over medium-high heat, saute 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 saute 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.
Servings: 8
Time preparation: 20 min.
Time total: 35 min.