1/2 cup Olive oil

1 pound Shrimp - medium, uncooked

Peeled & deveined 4 lg Tomatoes - seeded and

Coarsely chopped 1/2 cup Fresh basil - chopped

1/3 cup Black olives -

Sliced & pitted 3 lg Garlic cloves - minced

2 tablespoon Shallots - minced

Salt & freshly ground Black pepper 1 pound 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.