Linguine with Shrimp and Plum Tomatoes

Ingredients

• 2.5 cups feta cheese crumbled
• 1.5 cups basil fresh chopped
• 1.5 cups parsley fresh chopped
• 6  garlic clove minced
• 1.5 pounds pasta 
• 1 pound mushrooms wild assorted stemmed sliced (such as crimini, baby portable, and shiitake)
• 10 tablespoons olive oil extra virgin extra-virgin
• 2 cups parmesan cheese grated
• 7.5 cups plum tomatoes seeded chopped
• 0.5 teaspoon pepper dried red crushed
• 2 pounds shrimp deveined uncooked peeled

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Place shrimp in medium bowl; sprinkle with salt and pepper.
2. Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
3. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover.
4. Add 4 tablespoons oil to same skillet.
5. Add mushrooms; sauté until tender, about 8 minutes.
6. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through.
7. Mix in both cheeses.
8. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite.
9. Drain. Return to pot.
10. Add 3 tablespoons oil; toss to coat.
11. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper.
12. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.