| 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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