Fettucini With Feta And Shrimp

• 8 oz. Feta
• 1 lb. shrimp (31 to 35 count)
• 4 oz. Parmesan cheese
• Tabasco
• red pepper
• 1/2 stick butter
• 1 clove garlic
• 1 bunch fresh basil
• 2 large cans plum tomatoes in sauce (28 oz.)
• white pepper
• 1 lb. fettucini
• 2 Tbsp. olive oil

1. Steam and clean shrimp; set aside.
2. Dice Feta and set aside. In a large skillet, melt butter and olive oil together with chopped clove of garlic.
3. Chop the basil and saute it with the oil and butter.
4. Add tomatoes to butter/oil mixture and let cook for 15 minutes.
5. At this time you can add the red and white pepper and Tabasco to your own taste.
6. The spicier the better!
7. Five minutes before serving, add shrimp and Feta; stir.
8. You do not want to totally melt the Feta.
9. You want it to be in chunks on the pasta. Pour over fettucini and sprinkle with Parmesan.
10. By the way, cook the fettucini first according to directions.
11. You may want to cut the tomatoes in half when adding to the skillet.

feta, shrimp, parmesan cheese, tabasco, red pepper, butter, clove garlic, fresh basil, tomatoes, white pepper, fettucini, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988789 (may not work)