Season 3 liters of water with 1 1/2 tablespoons of Kosher Salt and bring to a boil.
Fettuccine (6 oz)
according to package directions. Drain and reserve 1/4 cup of cooking liquid.
Shrimp (10 oz)
dry with a paper towel and season with
Salt and Pepper (to taste)
In a medium sauté pan, heat
Olive Oil (1 Tbsp)
over medium heat. Add shrimp and
Garlic (1 clove)
and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.
Basil Pesto (1/2 cup)
and 2-3 tbsp of pasta water to the same skillet over low heat just to warm, stirring once or twice.
Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. If needed, add a bit more pasta water to thin. Serve immediately, garnishing with
Parmesan Cheese (2 Tbsp)