Aromatic Basil Pesto Fettuccine Pasta
Create Delicious Basil Pesto Fettuccine Pasta at Home
Cooked with the hope that even children will enjoy it, this pasta is so delicious you’ll want to eat it again and again! Experience the addictive flavor of fresh basil and chewy fettuccine.
Pasta Ingredients
- Fettuccine pasta 250g
- Fresh shrimp 6 pieces
- Garlic 6 cloves
- Juicy cherry tomatoes 10 pieces
Basil Pesto Sauce
- Extra virgin olive oil 3 Tbsp
- High-quality basil pesto 3 Tbsp
- A pinch of salt to enhance flavor
- A dash of pepper to liven up the taste
For Boiling Pasta
- Water 1.5 liters
- Coarse salt 2/3 tsp
- Extra virgin olive oil 3 Tbsp
- High-quality basil pesto 3 Tbsp
- A pinch of salt to enhance flavor
- A dash of pepper to liven up the taste
For Boiling Pasta
- Water 1.5 liters
- Coarse salt 2/3 tsp
Cooking Instructions
Step 1
First, bring a large pot of water (about 1.5 liters) to a boil over high heat. Add 2/3 tsp of coarse salt to the boiling water; this will season the pasta as it cooks.
Step 2
While the water heats up, let’s prepare the ingredients. Thinly slice the garlic cloves, or mince them if you prefer. No matter how you slice them, the garlic’s aroma will infuse the entire pasta dish, adding a wonderful depth of flavor. Prepare them according to your preference.
Step 3
Prepare the plump shrimp by making a shallow cut along their backs to split them in half. This not only makes them look appealing when cooked but also creates the illusion of more volume, even with fewer shrimp, making them perfect for plating.
Step 4
Wash the fresh cherry tomatoes, remove the stems, and cut them in half. These small, delightful tomatoes will add a burst of freshness to your pasta. You can also cut them into quarters if you like.
Step 5
Measure out approximately 250g of fettuccine pasta. This is about the amount that would fill a small bowl, roughly larger than a 500-won coin. Once the water is at a rolling boil, carefully add the pasta.
Step 6
As soon as the water returns to a boil after adding the pasta, start timing. It’s best to cook the pasta for about 1 minute less than the package instructions suggest. For example, if it says 7 minutes, cook it for 6 minutes. Since we’ll be sautéing the pasta in a pan later, slightly undercooking it now is the key to achieving the perfect al dente texture.
Step 7
While the pasta is cooking, heat 3 Tbsp of extra virgin olive oil in a pan over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden. Then, add the prepared shrimp and cherry tomatoes to the pan and stir-fry. Once the shrimp turn a vibrant pink and appear cooked through, carefully remove the shrimp and tomatoes from the pan and set them aside on a plate.
Step 8
With the shrimp and tomatoes removed, immediately add the freshly cooked fettuccine pasta directly into the same pan. This is where the pasta will absorb the flavors and finish cooking.
Step 9
Add about one ladleful of the reserved pasta water (from boiling the pasta) to the pan with the fettuccine. Stir and sauté the pasta for about 1-2 minutes. This step helps the pasta release some starch, creating a sauce-like consistency and allowing it to meld beautifully with the other ingredients.
Step 10
Turn off the heat. Now, add 3 Tbsp of the flavorful basil pesto to the pan. Gently toss and mix everything together until the pasta is evenly coated with the vibrant green pesto. Return the reserved shrimp and tomatoes to the pan and carefully combine them with the pasta.
Step 11
Taste the pasta and adjust the seasoning if needed with a little salt. Finish with a few cracks of fresh black pepper for added aroma. Transfer the pasta to a beautiful serving plate, and your delicious Basil Pesto Fettuccine Pasta is ready to be enjoyed!
