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Linguine with Shrimp and Plum Tomatoes




Source of Recipe


Unknown






List of Ingredients



• 1 lb uncooked large shrimp, peeled and deveined
  
• 5 Tbsp extra virgin olive oil
  
• 1/2 lb assorted wild mushrooms (baby portobella, shiitake), chopped
  
• 2 lb plum tomatoes, seeded and chopped
  
• 3/4 cups chopped fresh basil
  
• 3/4 cups chopped fresh parsley
  
• 3 garlic cloves, minced
  
• 1/2 lb feta cheese, crumbled
  
• 1 cup grated parmesan cheese
  
• 3/4 lb linguine
  






Instructions



1. Heat 1 1/2 Tbsp 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.
   
2. Add 2 Tbsp oil to same skillet. Add mushrooms, saute until tender, about 8 minutes. Add tomatoes, basil, parsley and garlic, stir until heated through. Mix in both cheeses.
   
3. Meanwhile, cook linguine until tender. Drain. Return to pot. Add 1 1/2 Tbsp oil; toss to coat. Add mushroom-tomato mixture to pasta; toss. Season with salt and pepper. Top with shrimp and 1 Tbsp parsley.