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RECIPE OF THE WEEK #403

Linguine with Shrimp and Plum Tomatoes

2 pounds uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms (such as crimini, baby portobello 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 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 pound feta cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese
1 1/2 pounds linguine

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 dried red pepper if desired, stir until heated through. Mix in both cheeses.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons of oil, toss. Add tomato mixture to paste, toss. Season with salt and pepper. Transfer linguine to bowl.

Top with shrimp and 2 tablespoons parsley.

Makes 8 servings.