Ingredients
- 4 tomatoes seeded
- 3 garlic (cloves minced)
- 1 romano cheese (grated)
- 250 gr shrimp
- 200 gr fettuccine (freshly cooked)
- 120 ml olive oil
- 45 gr black olives (sliced)
- 18 gr basil (fresh chopped)
- 18 gr shallots (minced)
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.
