| 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
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”