2 tbsp. olive oil, divided
1/2 c. chopped onion, divided
4 garlic cloves, minced and divided
2 tsp. mashed and drained anchovies
1 1/4 lbs. shelled, deviened shrimp
3 1/2 c. canned, chopped plum tomatoes
1 1/2 c. thinly sliced mushrooms
1/4 c. drained capers, rinsed
2 tbsp. chopped fresh basil (2 tsp. dried)
1/2 tsp. crushed red pepper
3 c. cooked linguini, hot
Chopped and whole fresh basil (garnish)

In 12 inch non-stick skillet, heat half of the oil. Add half each of the onion and garlic and saute briefly, about 2 minutes. Add anchovies and stir to combine. Add shrimp and cook over high heat, stirring constantly, just until shrimp turns pink. Immediately transfer mixture to bowl; set aside.

In same skillet, heat remaining oil; add remaining onion and garlic; saute briefly, about 2 minutes. Add tomatoes and bring to a boil. Add mushrooms, capers, basil, and pepper; cook over medium heat, stirring occasionally, for 15 to 20 minutes. Add shrimp mixture and cook just until heated through; serve over hot linguini and garnish with basil.