Fettuccine with shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 1 | pounds | Shrimp - medium, uncooked, |
| Peeled & deveined | ||
| 4 | larges | Tomatoes - seeded and |
| Coarsely chopped | ||
| ½ | cup | Fresh basil - chopped |
| ⅓ | cup | Black olives - |
| Sliced & pitted | ||
| 3 | larges | Garlic cloves - minced |
| 2 | tablespoons | Shallots - minced |
| Salt & freshly ground | ||
| Black pepper | ||
| 1 | pounds | Fettuccine, freshly cooked |
| Romano cheese - grated | ||
Directions
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.
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