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Ingredientes
- 12 ounce Dry fettucine
- 6 ounce Mild goat's cheese like Montrachet cut small pcs
- 1 1/2 c. Seeded, minced ripe tomatoes
- 1/3 c. Packed fresh basil chiffonade Salt to taste Dry red pepper flakes to taste
- 1/3 c. Extra virgin olive oil
- 12 ounce Uncooked shrimp peeled, deveined, and cut into 1/2" chunks
- 2 x Garlic cloves peeled Slivered black oil cured olives for garnish
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 173 | 67% |
| Total Fat 19.58g | 24% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 129mg | 5% |
| Potassium 283mg | 8% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.35g | 1% |
| Protein 17.8g | 28% |
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