shrimp , feta & olives

  • Yield: 4
  • Prep: 15 minutes
  • Cook: 15 minutes, exclusive of boiling water


1pound raw medium or large deveined shrimp
6cloves garlic minced
2tablespoons olive oil
14ounces pastene can italian small whole tomatoes (reserve juice)
4pieces fresh basil leaves (torn)
2.5ounces can sliced black pearl olives (drained)
4ounces feta cheese crumbled
dash hot pepper flakes
1/2pound pastene spinach fettucine noodles
1pinch salt
1pinch black pepper


Saute garlic and olive oil in a large skillet.  Add raw shrimp and juice from can of small italian tomatoes.   Add reserved tomatoes, basil leaves and olive slices. Add salt and pepper.   Cook until shrimp turn pink; do not overcook shrimp or tomatoes, which should remain whole.  Total estimated time 15 minutes.

In a separate pan of boiling water.  Add spinach fetuccine noodles cook accordining to directions.

Serve shrimp, tomatoe and olive mixture over each serving of  spinach fettucine noodles. Top each plate with 1/4 amount (1 oz.) feta cheese and hot red pepper flakes.