1/4 cup olive oil

• 1/2 pound gypsy peppers, cut into 1/2″ strips
• 4 garlic cloves, chopped
• 2 pounds Gulf shrimp, shelled, deveined and butterflied
• 1 cups Calamata olives, pitted and halved
• 1/2 cup parsley, chopped
• 3/4 cup basil
• Freshly ground black pepper to taste
• Red pepper to taste
• Salt to taste
• 1/2 cup grated Parmesan cheese
• 1 pound tagliatelle

In a very large frying pan, heat the olive oil. Saute the bell peppers and garlic until tender. Add the shrimp and cook for four minutes, until barely done. Add the olives, parsley, basil and black and red pepper. Stir and remove from the heat.Meanwhile, bring a large pot of lightly salted water to a boil. Add the tagliatelle and cook until it is al dente, about two to three minutes. Drain. Toss the pasta with the cheese. Spoon the sauce over the top. Serve immediately.