Mediterranean Shrimp with Lemon Pepper Fettuccini

  • 1 Pkg  Rossi Pasta Lemon Pepper Fettuccini
  • 4  tablespoon  extra virgin olive oil
  • 1   medium red bell pepper, roasted, peeled and cut into strips
  • 1  garlic clove, finely chopped
  • 1/4  cup  white wine (preferably Pinot Grigio)
  • 8  ounce  raw small shrimp, deveined and peeled
  • 1/4  cup  kalamata olives, sliced
  • 1/4  cup  fresh basil, roughly chopped
  • 2  tablespoon  pine nuts, lightly toasted
  • 1/4  cup  crumbled feta cheese
  •   salt & pepper to taste
Heat 2 TBSP of oil in a large skillet. Add bell pepper and garlic, cook for 2 minutes. Add wine and shrimp, and cook until shrimp is pink. Stir in olives and set aside. Cook pasta according to package directions. 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.