Ingredients:
1/2 Cup olive oil
1 Lb. uncooked, med shrimp, peeled & de-veined
4 Lg. Tomatoes, seeded & coarsely chopped
1/2 Cup chopped fresh basil
1/3 Cup sliced pitted black olives
3 Large garlic cloves, minced
2 Tablespoon minced shallots
Salt
Pepper, freshly ground
1 Lb. fettuccini, freshly cooked
Grated Romano cheese
Heat oil in heavy large skillet over med-high heat. Add shrimp, tomatoes, basil olives, garlic and shallots. 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. Four appetizer servings.
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