FETTUCCINE W/SHRIMP, TOMATOES & BASIL

l/2 cup olive oil
l lb. uncooked med. shrimp, peeled & deveined
4 large tomatoes, seeded & coarsely chopped
l/2 cup chopped fresh basil
l/3 cup sliced pitted black olives
3 large garlic cloves, minced
2 tbsps. minced shallot
s&p
l/2 to 3/4 lb. fettuccine, freshly cooked
Grated Romano cheese
Heat oil in heavy large skillet over med-high heat. Add shrimp,
tomatoes, basil, olives, garlic & shallot. Season with s&p. Cook
until shrimp turn pink, stirring frequently, about 3 mins. Place
pasta in serving bowl. Pour sauce over and toss. Sprinkle with
cheese. Serve immediately.(DO NOT ADD SHRIMP UNTIL TOMATOES HAVE
COOKED ABOUT l/2 HR.)
Serves 4. Bon Appetit Aug. 89