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Ингредиенты
- 12 ounce Dry Tagliatelle
- 6 ounce Mild goat's cheese like Montrachet cut into small pcs
- 1Â 1/2 c. Seeded minced ripe tomatoes
- 1/3 c. Chiffonade of fresh basil, (packed)
- Â Â Salt and dry red pepper flakes
- 1/3 c. Extra virgin olive oil
- 12 ounce Uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks
- 2 x Garlic cloves, peeled
- Â Â Slivered black oil cured olives, for garnish
Инструкции
- 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.
- Yield: 4 servings
