Ingredients
2
pounds uncooked large shrimp, peeled, deveined, tails left intact
10
tbsp extra-virgin olive oil
1
pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4
pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
1
1/2 cups chopped fresh basil
1
1/2 cups plus 2 tbsp chopped fresh parsley
1/2
tsp dried crushed red pepper (optional)
1
pound feta cheese, crumbled (about 2 1/2 cups)
2
cups grated Parmesan cheese
Directions
1.
Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
2.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
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