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Linguine With Shrimp and Plum Tomatoes Recipe

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This recipe for Linguine With Shrimp and Plum Tomatoes, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Timothy & Nancy Flemming
Added: Wednesday, June 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. uncooked large shrimp peeled,deveined, tails left intact
10 tablespoon extra virgin olive oil
1 lb. assorted wild mushrooms(such as crimini,baby portobello and stemmed shiitake)sliced
4 lbs. plum tomatoes,seeded,chopped (about 7 1/2 cups)
1 1/2 cups chopped fresh basil
1 1/2 cups plus 2 tablespoon chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 lb. fete cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese

1 1/2 lb linguine

Directions:
Directions:
Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; saute until cooked through, about 3 mins. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; saute until tender, about 8 mins. Add tomatoes, basil, 1 1/2 cups parsley, garlic and 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 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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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