Recipe courtesy of Michele Urvater

Fettuccine with Shrimp and Goat's Cheese

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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12 ounces dried fettuccine

6 ounces mild goat's cheese like Montrachet cut into small pieces

1 1/2 cups seeded chopped ripe tomatoes

1/3 cup (packed) chiffonade of fresh basil

Salt and dried red pepper flakes

1/3 cup olive oil

12 ounces uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks

2 garlic cloves, peeled

Slivered black oil cured olives, for garnish


  1. Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
  2. In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
  3. 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.
  4. 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.