Title: Shrimp and Penne Pasta
Categories: Pasta Seafood Main
Yield: 8 Servings

1	lb	Penne pasta
3/4	c	Olive oil
1 1/2	lb	Shrimp, grilled, peeled and deveined
1	lb	Ripe plum tomatoes, peeled, seeded, and diced
1/2	lb	Mozarella cheese, diced
1/2	c	Chopped fresh Italian parsley
1/4	c	Chopped fresh basil
		Salt to taste
		Pepper to taste

Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.

The Birmingham News Wednesday, June 29th, 1994

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