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1/2 cup Olive Oil
1 pound Shrimp, medium, uncooked Peeled and deveined
4 Tomatoes, seeded and Coarsely chopped
1/2 cup Fresh Basil, chopped
1/3 cup Black Olives, Sliced and pitted
3 Garlic Cloves, minced
2 Tablespoon Shallots, minced
Salt and freshly ground
Black Pepper
1 pound Fettuccine, freshly cooked
Romano Cheese, grated
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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.
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