Pasta with Shrimp, Tomatoes and Basil

Easy and  delightful for a summer buffet or cookout.  Full of ripe tomatoes, fresh  basil and fresh shrimp.  Serve hot or warm. 

 Pasta with Shrimp, Tomatoes and Basil
4 servings
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
4 large tomatoes, seeded and coarsely chopped OR 1 can (15.5 ozs.) diced tomatoes, well drained
1/2 cup fresh basil, chopped
1/3 cup sliced black olives
3 large garlic cloves, minced
1 small shallot, minced
Salt and freshly ground black pepper, to taste
1 pound fettuccine, angel hair of spaghetti, cooked according to package directions
Grated Romano or Parmesan cheese

Heat oil in heavy large non-stick skillet over medium heat.

Add garlic and shallots and cook until softened, about 1 minute.  Add shrimp, tomatoes, olives and 1/2 of the basil.  Cook until shrimp turn pink, about 3 minutes.  Season with salt and pepper. 

Place cooked pasta in serving bowl.  Pour shrimp mixture over and toss.  Sprinkle with cheese and remaining basil just before serving