Fettuccine with Shrimp
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 1 | pound |
shrimp
medium, uncooked, peeled, deveined |
|
| 4 | large |
tomatoes
seeded, coarsely chopped |
|
| ½ | cup |
basil
fresh, chopped |
*
|
| ⅓ | cup |
olives
black, pitted, sliced |
*
|
| 3 | large |
garlic cloves
minced |
*
|
| 2 | tablespoon |
shallots
minced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | pound |
pasta, fettuccine
cooked |
|
| 1 | x |
romano cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 453.6 | g |
shrimp
medium, uncooked, peeled, deveined |
|
| 4 | large |
tomatoes
seeded, coarsely chopped |
|
| 118 | ml |
basil
fresh, chopped |
*
|
| 79 | ml |
olives
black, pitted, sliced |
*
|
| 3 | large |
garlic cloves
minced |
*
|
| 3E+1 | ml |
shallots
minced |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 453.6 | g |
pasta, fettuccine
cooked |
|
| 1 | x |
romano cheese
grated |
*
|
Directions
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.
