Linguine With Shrimp and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This was adapted from Bon Appetit awhile back. Ingredients:
salt |
pepper |
2 lbs uncooked large shrimp, peeled and deveined, tails left intact |
10 tablespoons extra virgin olive oil |
1/2 lb cremini mushroom, sliced |
1/2 lb shiitake mushroom, 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:
1. Salt and pepper the shrimp.
2. In a heavy skillet over medium-high heat, sauté the shrimp in 3 Tbs oil about 3 minutes until cooked through.
3. Remove shrimp using a slotted spoon and cover to keep warm.
4. Add 4 tablespoons oil to same skillet and sauté mushrooms about 8 minutes until tender.
5. Add tomatoes through red pepper and cook, stirring, until heated through; mix in both cheeses.
6. Toss linquine with 3 Tbs oil to coat.
7. Add mushroom-tomato mixture to pasta and toss.
8. Transfer linguine to a serving bowl, top with shrimp and 2 Tbs parsley.
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