Linguine with Shrimp and Plum Tomatoes

Name: Linguine with Shrimp and Plum Tomatoes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: Italian
Ingredients: 2 pounds large uncooked shrimp, peeled and deveined with tails intact; 10 tablespoons extra-virgin olive oil, divided; 1 pound assorted wild mushrooms (cremini, baby portobello, and stemmed shiitake), sliced; 4 pounds plum tomatoes, seeded and chopped; 1½ cups fresh chopped basil; 1½ cups fresh chopped parsley; 2 tablespoons fresh chopped parsley (for garnish); 6 garlic cloves, minced; ½ teaspoon dried crushed red pepper; 1 pound feta cheese, crumbled; 2 cups grated Parmesan cheese; 1½ pounds linguine pasta; Salt and freshly ground black pepper to taste

Recipe GLPR760ac5b2700fab

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Italian

Main Course

55 min

930 cal

Servings: 8

Stovetop

SNAP eligible

A vibrant Italian-style pasta dish featuring tender shrimp and sautéed mushrooms tossed with fresh plum tomatoes, aromatic basil and parsley, and finished with creamy feta and Parmesan cheeses. This Mediterranean-inspired main course combines seafood and vegetables in a light, herbaceous sauce.

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Ingredients

2 pounds large uncooked shrimp, peeled and deveined with tails intact

10 tablespoons extra-virgin olive oil, divided

1 pound assorted wild mushrooms (cremini, baby portobello, and stemmed shiitake), sliced

4 pounds plum tomatoes, seeded and chopped

1½ cups fresh chopped basil

1½ cups fresh chopped parsley

2 tablespoons fresh chopped parsley (for garnish)

6 garlic cloves, minced

½ teaspoon dried crushed red pepper

1 pound feta cheese, crumbled

2 cups grated Parmesan cheese

1½ pounds linguine pasta

Salt and freshly ground black pepper to taste

Directions

Season the shrimp generously with salt and pepper. Heat 3 tablespoons of the olive oil in a large heavy skillet over medium-high heat. Add the shrimp and sauté until just cooked through, about 3 minutes (the internal temperature should reach 145°F). Transfer the cooked shrimp to a plate and set aside, keeping it covered to stay warm.
In the same skillet, add 4 tablespoons of the remaining olive oil. Add the sliced mushrooms and sauté until tender and lightly golden, approximately 8 minutes, stirring occasionally.
Add the chopped plum tomatoes, fresh basil, 1.5 cups of the fresh parsley, minced garlic, and crushed red pepper to the mushroom mixture. Stir gently and heat through until the mixture is warm, about 3 to 4 minutes.
Stir the crumbled feta cheese and grated Parmesan cheese into the tomato-mushroom mixture until combined. Adjust seasoning with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until tender but still firm to the bite. Drain well.
Return the drained linguine to the pot and drizzle with the remaining 3 tablespoons of olive oil, tossing gently to coat the pasta.
Add the tomato-mushroom-cheese mixture to the pasta and toss well to combine, ensuring the sauce coats all the pasta evenly. Season with additional salt and pepper if needed.
Transfer the dressed linguine to a large serving bowl or individual plates. Top with the reserved cooked shrimp and garnish with the remaining 2 tablespoons of fresh parsley. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a solidly seasonal dish for a North Carolina cook: shrimp and plum tomatoes hit their stride together in late summer through early fall, and the ingredient list tracks cleanly through Harris Teeter, Food Lion, Publix, or Walmart without requiring a special trip. At eight servings with straightforward pasta-and-sauce construction, it feeds a family well and reheats respectably the next day. The 55-minute claim is honest for the finished dish, though expect closer to 70 if you're not already comfortable mincing garlic and mushrooms; cost per serving lands around $3.50–$4.00 depending on shrimp price that week, reasonable for a seafood main. The only caveat is feta and parmesan together on a pasta—a flavor choice that works if you like it, but leans richer than some palates expect in a summer tomato sauce.