Title: Fettuccine with Shrimp
Categories: Italian Pasta Seafood
Yield: 4 Servings
| 1/2 | c | Olive oil |
| 1 | lb | Shrimp - medium, uncooked, |
| | | Peeled & deveined |
| 4 | lg | Tomatoes - seeded and |
| | | Coarsely chopped |
| 1/2 | c | Fresh basil - chopped |
| 1/3 | c | Black olives - |
| | | Sliced & pitted |
| 3 | lg | Garlic cloves - minced |
| 2 | tb | Shallots - minced |
| | | Salt & freshly ground |
| | | Black pepper |
| 1 | lb | Fettuccine, freshly cooked |
| | | 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.