A delightful pasta dish combining succulent shrimp, sweet cherry tomatoes, and aromatic basil in a garlic butter sauce.
Cook the fettuccine in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Avoid burning the garlic by stirring constantly and keeping the heat moderate.
Add the shrimp to the skillet and cook until they turn pink, about 3 minutes.
Ensure the shrimp are in a single layer for even cooking.
Add the cherry tomatoes and cook until they soften slightly, about 2 minutes.
Gently press the tomatoes with the back of a spoon to release their juices.
Toss in the cooked fettuccine and fresh basil, mixing well to coat the pasta with the sauce.
Add a splash of reserved pasta water if the sauce seems too thick.
Season with salt and freshly ground black pepper to taste. Serve immediately, topped with grated parmesan cheese.
Serve with extra parmesan on the side for those who love a cheesy finish.
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