Seafood Provencale Pasta

1/2 pound butter
2 large tomatoes – diced
1 cup basil – chopped
6 cloves garlic
4 cups mushrooms – quartered
2 shallots – chopped
1/4 cup sliced black olives
Salt and pepper to taste
1/4 cup Riggianio Parmesan – grated
4 cups diced seafood – variety
8-10 medium shrimp – sliced
1/2 cups white wine

Melt butter in large skillet – add seafood, mushrooms, garlic, shallots, and basil. Cook over medium heat until seafood is done. Then add white wine and tomatoes. Cook until mixture thickens – pour over pasta and toss. Top with chopped green onion, grated cheese and lemon slices.

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