Fettuccine With Shrimp, Tomatoes and Basil

SERVES 4
1 lb fettuccine
1/2 cup olive oil
1 lb shrimp (uncooked)
4 large tomatoes
1/2 cup chopped fresh basil
1/3 cup sliced black olives
3 large garlic cloves
salt and pepper, to taste
grated parmesan cheese

Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
Cook fettuccine according to package directions. Drain and keep warm.
Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
Cook until shrimp turn pink, stirring frequently, about 3 minutes.
Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.