| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Italian | Italian, Pasta, Shellfish | 4 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | lb | Shrimp – medium, uncooked |
| Peeled & deveined | ||
| 4 | Tomatoes – seeded and | |
| Coarsely chopped | ||
| 1/2 | c | Fresh basil – chopped |
| 1/3 | c | Black olives – |
| Sliced & pitted | ||
| 3 | Garlic cloves – minced | |
| 2 | T | Shallots – minced |
| Salt & freshly ground | ||
| Black pepper | ||
| 1 | lb | Fettuccine, freshly cooked |
| Romano cheese – grated |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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