Fettuccine With Shrimp
fish, pasta
1/2 cup olive oil
1 lb shrimp - medium, uncooked,
1 peeled & deveined
4 large tomatoes - seeded and
1 coarsely chopped
1/2 cup fresh basil - chopped
1/3 cup black olives -
1 sliced & pitted
3 large garlic cloves - minced
2 tablespoon shallots - minced
1 salt & freshly ground
1 black pepper
1 lb fettuccine, freshly cooked
1 romano cheese - grated
Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately.
Yield: 4 servings
