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Recipe for Linguine with Shrimp and Plum Tomatoes

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This is a delightful pasta dish. Serve with a Caesar salad and French bread. Serve additional parmesan cheese on the side.

Serves 10-12

Ingredients:

2 pounds of uncooked large shrimp, peeled, deveined, tails removed

10 tablespoons of olive oil

1 pound of assorted wild mushrooms

4 pounds plum tomatoes, seeded and chopped (about 7 ½ cups)

1 ½ cups chopped fresh basil

1 ½ cups chopped fresh parsley

6 cloves of garlic minced

½ teaspoons of crushed red pepper

1 pound of feta cheese crumbled (2 ½ cups)

2 cups of freshly grated parmesan

1 ½ pounds linguine

Directions:
Place shrimp in a medium bowl. Sprinkle with salt and pepper. Heat 3 tablespoons of oil in a large skillet over medium high heat and shrimp, sauté until cooked through about 3 minutes. Using slotted spoon, transfer to a plate and cover.

Add 4 tablespoons oil to the same skillet. Add mushrooms and sauté until tender about 8 minutes. Add the tomatoes, basil and parsley, garlic, red pepper and stir until heated through. Mix in both cheeses.

Meanwhile, cook linguine until tender, drain, return to pot, add 3 tablespoons of oil and toss to coat. Add the sauce to pasta and toss. Season with salt and pepper and serve on a platter. Top with the shrimp. Serve immediately.

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09.16.2007 Category Main Dishes