Ingredients

Directions

1 package Lemon Pepper Fettuccini

4 tablespoons extra virgin olive oil

1 medium red bell pepper, roasted, peeled, cut into strips

1 garlic clove, finely chopped

1/4 cup white wine (preferably Pinot Grigio)

8 oz. raw small shrimp, deveined and peeled

1/4 cup kalamata olives, sliced

¼ cup fresh basil, roughly chopped

2 T pine nuts, lightly toasted

1/4 cup crumbled feta cheese

salt and pepper

1. Heat 2 tablespoons of oil in a large skillet. Add bell pepper and garlic, and cook for 2 minutes.

2. Add wine and shrimp, and cook until the shrimp are pink. Stir in olives and set aside.

3. Cook pasta according to package directions.

4. Toss cooked pasta with remaining oil, basil, and pine nuts in medium bowl. Serve topped with shrimp mixture, crumbled feta cheese, and salt and pepper to taste.

Serves 4