Linguine With Shrimp and Tomatoes

• salt
• pepper
• 2 lbs uncooked large shrimp, peeled and deveined, tails left intact
• 10 tablespoons extra virgin olive oil
• 12 lb cremini mushroom, sliced
• 12 lb shiitake mushroom, sliced
• 4 lbs plum tomatoes, seeded, chopped
• 1 12 cups chopped fresh basil
• 1 12 cups chopped fresh parsley
• 6 garlic cloves, minced
• 12 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

1. Salt and pepper the shrimp.
2. In a heavy skillet over medium-high heat, saute 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 saute 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.

salt, pepper, shrimp, extra virgin olive oil, cremini mushroom, shiitake mushroom, tomatoes, fresh basil, parsley, garlic, red pepper, feta cheese, parmesan cheese, linguine, parsley

Taken from www.food.com/recipe/linguine-with-shrimp-and-tomatoes-132696 (may not work)