Linguine with Shrimp and Plum Tomatoes

Linguine with Shrimp and Plum Tomatoes
Photo by Jacqueline Hopkins


  • 26 tablespoons fresh parsley
  • 4 pounds plum tomatoes
  • 6 garlic cloves
  • 1 ½ pounds linguine
  • ½ teaspoon dried crushed red pepper
  • 10 tablespoons extra-virgin olive oil
  • 2 cups grated Parmesan cheese
  • + 4 more ingredients
    • 2 pounds uncooked large shrimp, peeled, deveined, tails left intact
    • 1 pound feta cheese, crumbled
    • 1 pound wild mushrooms (such as crimini, baby portable, and stemmed shiitake)
    • 1 ½ cups fresh basil

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 unti...

View full recipe at Epicurious


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