1/2 c  Olive oil
1 lb Shrimp - medium, uncooked,
Peeled & deveined
4 lg Tomatoes - seeded and
Coarsely chopped
1/2 c  Fresh basil - chopped
1/3 c  Black olives -
Sliced & pitted
3 lg Garlic cloves - minced
2 tb Shallots - minced
Salt & freshly ground
Black pepper
1 lb Fettuccine, freshly cooked
Romano cheese - grated

Heat oil in heavy large skillet over medium-high heat. Add shrimp,
tomatoes, basil, olives, garlic and shallot. Season with salt and pepper.
Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place
pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano.
Serve immediately.