Print
Email
Add a photoServings: 4
Ingredients
- 12 ounce Dry fettucine
- 6 ounce Mild goat's cheese like Montrachet cut small pcs
- 1Â 1/2 c. Seeded, minced ripe tomatoes
- 1/3 c. Packed fresh basil chiffonade
- Â Â Salt to taste
- Â Â Dry red pepper flakes to taste
- 1/3 c. Extra virgin olive oil
- 12 ounce Uncooked shrimp peeled, deveined,
- Â Â and cut into 1/2" chunks
- 2 x Garlic cloves peeled
- Â Â Slivered black oil cured olives for garnish
Directions
- Bring a pot of salted water to a boil. Add in the pasta and cook for about 10 min or possibly till al dente.
- In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dry red pepper flakes.
- Meanwhile gently heat the extra virgin olive oil; when hot add in the garlic and shrimp and gently poach in the oil, for about 3 min or possibly till shrimp are done.
- Drain pasta and add in to mixing bowl with tomatoes, cheese and basil; add in the shrimp and oil and toss; adjust the seasoning and garnish with black olives.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 174 | 65% |
| Total Fat 19.65g | 25% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 130mg | 5% |
| Potassium 335mg | 10% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.37g | 2% |
| Protein 18.05g | 29% |
