Garlic Shrimp and Black Olives - Penzeys

By á-46

Prep. time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients

• 12 oz. fettuccine pasta
• 2 TB. olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 4 tomatoes, quartered (Kathleen peels the tomatoes)
• 1 lb. medium peeled/deveined shrimp
• (Kathleen uses pre-cooked, but raw would work as well)
• 1/2 Cup white wine (Kathleen uses Chablis)
• 1 tsp. CRACKED ROSEMARY
• 1/3 Cup fresh basil leaves, chopped
• (or 2-3 tsp. dried BASIL)
• 1 Cup pitted black olives, sliced as desired
• salt, to taste
• PENZEYS FRESHLY GROUND PEPPER, to taste
• 1/4 Cup feta cheese

Preparation

Step 1

Cook the pasta according to the package directions.

While the pasta cooks, heat the olive oil over medium heat in a large frying pan. Add the onion and garlic and cook until softened, 6-10 minutes, stirring regularly. Add the tomatoes, shrimp, wine, ROSEMARY and basil.

Let simmer while the pasta finishes cooking. If the shrimp is cooked, just heat through; if raw simmer 8-10 minutes.

Drain the pasta and place in a serving bowl. Add the shrimp mixture and toss to combine. Add the olives, salt and PEPPER and toss again. Top with feta cheese and serve.