Ingredients

• 12 ounces dried fettuccine
• 6 ounces mild goat's cheese like Montrachet cut into small pieces
• 1 1/2 cups seeded chopped ripe tomatoes
• 1/3 cup (packed) chiffonade of fresh basil
• Salt and dried red pepper flakes
• 1/3 cup olive oil
• 12 ounces uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks
• 2 garlic cloves, peeled
• Slivered black oil cured olives, for garnish

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Instructions

1. Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
2. In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
3. Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
4. Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.