Lemony Fettuccine with Shrimp, Garlic, and Basil
Recipe and photography by Judy Doherty
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Lemony Fettuccine with Shrimp, Garlic, and Basil
- Yield: Serves 4-5 1x
Description
Our photographer friend Judy Doherty loves an easy recipe with a beautiful presentation. Here’s a link to a video on how to peel and de-vein the shrimp. And here’s another where you can watch Judy make the dish.
Ingredients
Units
Scale
- 1 pound fettuccine noodles
- 16 ounces shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1/2 cup basil leaves (or micro basil), chopped
- 1 lemon
- Optional garnishes: sliced lemon, grated Parmesan cheese, Aleppo pepper or red pepper flakes.
Instructions
Cook the fettuccine in a large pot of boiling water for 9-10 minutes. Stir occasionally. When the noodles are almost done, add the shrimp. Cook about 3 minutes until the shrimp turn pink indicating that they are done. Drain it all in a colander.
Heat the olive oil a Dutch oven-style pan over medium heat. Add and sauté minced garlic. Add the noodle–shrimp mixture and allow it to heat through. Add the fresh basil and juice from 1 lemon. Toss and serve with the garnishes.
- Category: Entree
