Fettucine with shrimp & goat's cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dried fettucine |
| 6 | ounces | Mild goat's cheese like |
| Montrachet cut | ||
| Into small pieces | ||
| 1½ | cup | Seeded chopped ripe |
| Tomatoes | ||
| ⅓ | cup | Chiffonade of fresh basil -- |
| (packed) | ||
| Salt and dried red pepper | ||
| Flakes | ||
| ⅓ | cup | Olive oil |
| 12 | ounces | Uncooked shrimp -- peeled |
| And deveined | ||
| And cut into 1/2-inch | ||
| Chunks | ||
| 2 | Garlic cloves -- peeled | |
| Slivered black oil cured | ||
| Olives -- for garnish | ||
Directions
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes.
Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.
Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:46:04 ~0500