Eating healthy can sometimes be a challenge, especially when you’re craving something wicked like crispy pata or bagnet. At a certain age, those are no longer everyday options and should be considered only as a once-in-a-sinful-while treat.
One evening, while my husband and I were pondering what to have for dinner, he mentioned two familiar ingredients that we figured would pass for healthy eating: pasta and shrimps. Hmm, I’d often see shrimp pasta in restaurant menus but, uncertain of the freshness of the shrimps, I’d hesitate to order it.
However, in my own kitchen, with me doing the marketing and the cooking, I can be sure of this necessary freshness. And so, I put together this recipe using fresh shrimps and fettuccine noodles, which I drenched in olive oil and seasoned with garlic and fresh basil leaves. It turned out to be a tasty dish, one I’ll probably cook again when we’re feeling the need to have a guilt-free meal.
Fettuccine with Shrimps and Fresh Basil
(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.
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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.