Heat water to cook the pasta, one gallon for each pound of Fettucine. Put one tablespoon olive oil and two tablespoons salt into the water.
Pour 1/4 cup Extra Virgin Olive Oil into a cold frying pan.
Mince and then crush two cloves garlic (or use garlic to taste, but increase your estimate of the most garlic you can possibly handle by 50%).
Put the garlic and a pinch of red pepper into the cold oil.
When the pasta water reaches a rapid boil, add the Fettucine. Stir occasionally until the pasta is al dente, about ten minutes.
After adding the Fettucine to the water, turn on the heat under the frying pan to medium high. Cook the garlic and pepper in the oil for two minutes. Add 1 pound fresh (unfrozen) deveined, deshelled shrimp. Cook, stirring frequently until the shrimp is pink, the garlic is golden and the pasta is done.
Turn off the heat under the frying pan while you drain the pasta. Pour the shrimp and oil into the pasta and toss. Serve immediately.