Ingredients

• 1 lb fettuccine
• 3 TBL EVOO
• 3-4 cloves garlic, minced
• 1 tsp anchovy paste
• 3-4 green onions, sliced into 1/8" coins including the tops
• 6-10 fresh basil leaves, finely chopped
• 1/2 c. cream
• 1/4 c. Parmesan cheese, finely grated **See Note
• 1/2 c. parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Option: 1/4 c. dry white wine

Directions

1. In a large kettle, cook the pasta in boiling salted water according to pkg directions. I add about 1 TBL EVOO to my pasta water too but that’s me!

2. As soon as you put the pasta water on to boil, heat 3 TBL EVOO in a heavy saucepan over low heat. Gently saute the whole garlic cloves until each clove is just golden brown and easily pieced with a fork. Remove garlic cloves and on a cutting board mash cloves with a fork and mix with anchovy paste. Turn burner off.

3. As soon your pasta water begins to boil and you’ve added the pasta, reheat the sauce pan of oil. Return mashed garlic/anchovy paste to the warm EVOO and simmer for a minute. Add basil and green onions, gently stir, making sure the mashed garlic is distributed and simmer for about 1-2 minutes. Add cream, Parmesan cheese, parsley and salt and pepper to taste. Add shrimp and simmer for less then a minute. Toss shrimp and sauce with drained pasta and serve.

4. NOTE: I like my pasta sauces thin but if you’d like a thicker sauce just add more Parmesan cheese.

Email to a friend | Print this recipe | Back