| 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>
A Message from our Provider:
“God is humble”