Egg Fettuccine Dish
Egg Fettuccine Dish

Fettuccine with Shrimp, Tomatoes, and Basil

Servings 6 people


  • 1/3 cup olive oil extra virgin
  • 1 pound shrimp uncooked, peeled, and deveined
  • 4 large tomatoes seeded and chopped
  • 1/2 cup basil chopped
  • 1/3 cup black olives sliced
  • 3 cloves garlic minced
  • 2 tbsp shallot minced
  • 1 tsp salt
  • pepper
  • grated parmesan cheese
  • 8-12 oz Al Dente pasta


  • Heat oild in skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic, shallot, salt and pepper. Cook until shrimp turn pink, about 3 minutes. Cook pasta. Toss all together and sprinkle with cheese.

Leave a Comment

Your email address will not be published.

Recipe Rating

Scroll to Top