1 lb. fettucini
1 lg. white onion, chopped
1 c. olive oil
1/3 c. butter
4 cloves garlic, minced
1 lb. lg. shrimp, cooked & peeled
1 c. Calamata olives, halved & pitted
3/4 c. sun-dried tomatoes, cut in strips
1/2 c. chopped basil, preferably fresh
1/2 c. chopped parsley, preferably fresh
2 tbsp. chopped tarragon
10 oz. goat cheese, crumbled
Salt & pepper to taste

Cook pasta in large pot of boiling water until al dente. Saute onion in oil and butter 3 minutes. Add garlic; cook 3 minutes. Add olives, tomatoes, herbs and shrimp. Cook until shrimp are heated through. Pour sauce over warm pasta. Top with goat cheese, season with salt and pepper.