Linguine With Tomatoes And Shrimp

• 1/4 c. butter
• 1 large onion, chopped
• 1 1/4 lb. tomatoes, chopped, or use chopped canned tomatoes
• 1 (3 oz.) can pitted, sliced black olives
• 1 Tbsp. dried basil, crumbled
• 1 tsp. dried oregano
• 1/2 tsp. fennel seed
• 16 cooked medium size shrimp or more
• 1/4 c. olive oil
• 8 garlic cloves, minced
• 1/2 tsp. dried rosemary, crumbled
• salt and pepper
• 1/2 c. grated Parmesan cheese
• 9 oz. freshly cooked linguine

1. Melt butter with oil in a large, heavy skillet over medium heat.
2. Add onion and garlic; cook until soft, stirring, about 8 minutes.
3. Add tomatoes and the next 5 ingredients to skillet. Season with salt and pepper.
4. Cook until tomatoes are soft, about 6 minutes.
5. Add shrimp; stir until heated through.
6. Add 1/4 cup Parmesan cheese; pour over pasta and toss.
7. Serve immediately. Pass remaining Parmesan, separately.

butter, onion, tomatoes, black olives, basil, oregano, fennel seed, shrimp, olive oil, garlic, rosemary, salt, parmesan cheese, freshly cooked linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692779 (may not work)