Grilled Shrimp Pasta with Sun Dried Tomatoes
(Serves 4 as a main course)

2 lbs 16-20 count (medium-size) shrimp
1 lb fettuccine
1 cup sun dried tomatoes, cut julienne
1/4 cup fresh black olives, halved and pitted
1/4 cup pine nuts, toasted
1 tablespoon minced garlic
1 bunch fresh tarragon leaves for garnish
1/4 cup Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
1/2 cup grated Romano or Parmesan cheese
salt and pepper to taste

Peel and devein the shrimp and remove their tails. Thread the shrimp on skewers and marinate with 4 oz Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce for 2 hours. Grill for 3-4 minutes on each side over medium heat, Meanwhile, cook the fettuccine in 4 quarts of boiling water until al dente, 8 to 10 minutes. Drain and put in large bowl. Add the sun dried tomatoes, olives, garlic, pine nuts, 8 oz Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce, salt and pepper to taste and toss well. Add the shrimp to the bowl. Garnish with tarragon leaves. Serve with grated Romano or Parmesan cheese in a separate bowl.