Norma Chikiamco


Fettuccine with Shrimps and Fresh Basil
By Norma O. Chikiamco
(Makes 4-6 servings)

16 c water
1 tbsp salt
1 500-g pack fettuccine noodles
½ c olive oil, divided
2 whole heads garlic, chopped
1 k medium-size shrimps, peeled and veins removed
Salt and pepper
½ c strips of basil leaves
2 tbsp red pepper flakes or chili flakes

To serve:
¼ c chopped parsley leaves
2 tbsp crushed garlic
½ c olive oil

In a large stockpot, bring water to a boil. Add salt and fettuccine noodles and return to a boil, stirring often. Cook for 6 to 8 minutes or until noodles are al dente (check package directions for suggested cooking time). Drain noodles and return to the pot. Cover the pot to keep warm.

In a large sauté pan or skillet, heat ¼ cup of the olive oil and sauté garlic about one minute over medium-low heat. Be sure not to burn the garlic. Add the shrimps and season with salt and pepper. Stir in the remaining ¼ cup olive oil, the basil leaves and the chili flakes, if using. Remove from heat.

Add the cooked fettuccine noodles. If desired, season with additional salt and pepper. Toss the noodles with the shrimps, seasonings and basil leaves. In a bowl, stir together the chopped parsley, crushed garlic and olive oil and pour over the noodles. Toss to blend and serve immediately.

Cook’s tips
For a complete meal, serve the fettuccine with a green salad and toasted baguette.
So as not to burn the garlic, keep moving the garlic around the pan, using a heat-proof spatula or a wooden spoon.
Because shrimps tend to shrink once cooked, use large-sized shrimps.
You can also use spaghetti noodles instead of fettuccine.


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