 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Shrimp and Basil Fettuccini is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
1/2 cup olive oil
1 pound shrimp
4 large tomatoes, coarsely chopped (or canned)
1/2 cup chopped fresh basil
1/3 cup sliced pitted olives
3 large cloves garlic, minced
2 tablespoons minced shallots
Salt and pepper to taste
1 pound fettuccini, cooked
Grated Romano cheese
Heat oil in heavy skillet over medium high heat. Add shrimp, tomatoes, basil, olives, garlic, and shallots. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Put the pasta into a bowl. Pour sauce over pasta and toss well. Sprinkle with Romano cheese.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|