| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Italian |
Italian, Shellfish, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
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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