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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Mid-Week Entertainment

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Fettuccine with Shrimp and Goat's Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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