Title: Shrimp and Penne Pasta
Categories: Pasta, Fish, Main dish
Yield: 8 Servings

1 lb Penne pasta
3/4 c Olive oil
1 1/2 lb Shrimp, grilled, peeled and
-deveined
1 lb Ripe plum tomatoes, peeled,
-seeded, and diced
1/2 lb Mozarella cheese, diced
1/2 c Chopped fresh Italian
-parsley
1/4 c Chopped fresh basil
Salt to taste
Pepper to taste

Cook penne in rapidly boiling, salted water as directed on package until al
dente. When cooked, remove from heat and drain well. Place penne in a bowl
and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit
for 15 minutes and then serve immediately.

The Birmingham News Wednesday, June 29th, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini