By Shelley Porter
1 3/4 cups - Extra virgin olive oil
1 6-ounce Dr Wt - Whole black olives (dry weight can)
2 tablespoons - Chopped, fresh garlic
3 tablespoons - Chopped, fresh basil leaves
2 tablespoons - Lemon pepper
Splash - Fresh-squeezed lemon juice
8 each - Whole mushrooms, quartered and stems chopped
1 bunch - Green onions, sliced
3 each - Roma tomatoes, diced
4-ounces - Fresh parmesan cheese, grated
1-1/2 pounds - Fresh raw shrimp, peeled (Size 21 to 31 Count)
1 pound - Fettuccine
Slowly heat the olive oil, garlic and olives in a large sauté or saucepan. Use a low heat to infuse the oil with the flavor of the garlic and olives, being very careful not to burn the garlic. Add the basil, lemon pepper, lemon juice and mushrooms. Continue to cook over low heat.
Boil water in a large pan. Add the shrimp and cook until it just begins to turn pink (slightly undercooked). Remove the shrimp with a slotted spoon and add to the olive oil sauce, along with the green onions. Continue to cook over low heat.
Return the water used to cook the shrimp to a boil and add the fettuccine. Cook until al dente (tender to the bite).
Meanwhile, add the diced tomatoes to the olive oil sauce and continue to cook over low heat. Do not boil. The sauce should be ready when the pasta is tender.
Drain fettuccine and immediately turn into a large bowl. Add the grated Parmesan cheese, stirring noodles to coat. Add the sauce and toss to coat the fettuccine with the sauce. Add salt to taste if necessary.