Yield: 1 Servings
|12 ounces||Dried fettucine|
|6 ounces||Mild goat's cheese like|
|Into small pieces|
|1½ cup||Seeded chopped ripe|
|⅓ cup||Chiffonade of fresh basil --|
|Salt and dried red pepper|
|⅓ cup||Olive oil|
|12 ounces||Uncooked shrimp -- peeled|
|And cut into 1/2-inch|
|2||Garlic cloves -- peeled|
|Slivered black oil cured|
|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