Fettucine with shrimp & goat's cheese

Yield: 1 Servings

Measure Ingredient
12 ounces Dried fettucine
6 ounces Mild goat's cheese like
\N \N Montrachet cut
\N \N Into small pieces
1½ cup Seeded chopped ripe
\N \N Tomatoes
⅓ cup Chiffonade of fresh basil --
\N \N (packed)
\N \N Salt and dried red pepper
\N \N Flakes
⅓ cup Olive oil
12 ounces Uncooked shrimp -- peeled
\N \N And deveined
\N \N And cut into 1/2-inch
\N \N Chunks
2 \N Garlic cloves -- peeled
\N \N Slivered black oil cured
\N \N Olives -- for garnish

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

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