SHRIMP and FRESH TOMATO PASTA

SHRIMP and FRESH TOMATO PASTA


1 lb. medium-size fresh shrimp a, peeled and deveined
3 tomatoes, peeled and chopped
6-8 fresh mushrooms, sliced
¼ cup sliced ripe olives
¼ cup dry white wine
1 Tbsp. mixed Italian herbs
1 Tbsp. olive oil
¼ tsp. salt
/4 tsp. lemon pepper
¼ tsp. black pepper
¼ tsp. drained minced capers
1/8 tsp. ground red pepper
1 (10-oz.) package lemon pepper fettuccine, cooked
2 Tbsp. grated Parmesan cheese


In a large skillet combine the shrimp, tomatoes, mushrooms, onions, olives, wine, herbs, olive oil, salt, lemon pepper, black pepper, capers, and red peppers and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally for 5 minutes, or just until shrimp turns pink and the sauce is slightly thickened. Serve over the pasta; top with the Parmesan cheese.


Yield: 4-6 servings.