| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Dried fettucine |
| 6 | oz | Mild goat's cheese like |
| Montrachet cut into small | ||
| pieces | ||
| 1 1/2 | c | Seeded chopped ripe tomatoes |
| 1/3 | c | Chiffonade of fresh basil |
| packed | ||
| Salt and dried red pepper | ||
| flakes | ||
| 1/3 | c | Olive oil |
| 12 | oz | Uncooked shrimp, peeled and |
| deveined and cut into | ||
| 1/2-inch chunks | ||
| 2 | Garlic cloves, peeled | |
| Slivered black oil cured | ||
| olives for garnish |
INSTRUCTIONS
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente. In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes. Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done. Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives. Yield: 4 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:46:04 -0500 From: Gail Shermeyer <4paws@netrax.net>
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