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
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.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!