This is a delicious pasta dish that I made for dinner last night. It is oh so easy to make. Great for those nights after a long busy day when you are craving for a hearty yet healthy pasta meal but you feel utterly devoid of enough energy to make one. The key is to have every ingredient prepped- dice the tomatoes (3 pieces), cut the broccoli (1 head), peel, devein, and salt the shrimps (1/4 kilo), and mince the garlic (3 cloves). When all that is ready, a fabulous dinner for 2 (or 3!) is a walk in the park. (Thank heavens for that container of lovely shrimps sitting in the fridge. I just hope my mom wasn't planning anything with it for lunch today.)
Anywho, to make this, get yourself about 200 grams of fettucini, cook it according to the package instructions (don't forget to season your water with salt). San Remo fettucini, what I used here, takes 11 minutes to cook. During the last 3 minutes of boiling, throw in the broccoli florets along with the pasta. I recommend you pace yourself to get the cooking time for the pasta, broccoli, and shrimps in sync.
While the pasta is boiling, saute the garlic in about 3 tablespoons of extra virgin olive oil. Add in the shrimps. Season it with a dash of fresh cracked black pepper and dried basil leaves (Mc Cormick is fine but you can use fresh basil, too, of course). Just when the shrimps are just starting to turn pink, add in the tomatoes. Toss in the cooked pasta and broccoli. Stir until all the ingredients are combined and the pasta is evenly coated with the sauce from the shrimp mixture.
To serve your pasta masterpiece, try to get as much of the pasta onto the plate/s first and sprinkle it generously with grated parmesan cheese. Top the parmesan fettucini with the tomato broccoli and shrimps and top everything off with more grated parmesan, if you wish. Me, I'm wild about grated Parmesan cheese. Just take a good look at the picture. I sprinkle away cheese like a mad man.