1/2 cup Olive oil
1 pound Shrimp – medium, uncooked
Peeled & deveined 4 lg Tomatoes – seeded and
Coarsely chopped 1/2 cup Fresh basil – chopped
1/3 cup Black olives –
Sliced & pitted 3 lg Garlic cloves – minced
2 tablespoon Shallots – minced
Salt & freshly ground Black pepper 1 pound Fettuccine — freshly cooked
Romano cheese – grated
Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. 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.