Creamy Lemon Basil Shrimp Pasta

A delightful twist on a classic dish, Creamy Lemon Basil Shrimp Pasta combines succulent shrimp and fresh basil with a zesty lemon cream sauce for a refreshing and satisfying meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

12 oz linguine

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/4 cup freshly squeezed lemon juice

1 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

1 tsp lemon zest

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove shrimp from skillet and set aside.

3. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

4. Add heavy cream, chicken broth, and lemon juice to the skillet. Stir well and bring to a simmer.

5. Gradually stir in Parmesan cheese until melted and the sauce is creamy.

6. Add cooked linguine to the sauce, tossing to coat evenly. Add the shrimp back to the skillet and gently mix them into the pasta.

7. Stir in chopped basil and lemon zest. Season with salt and pepper to taste.

8. Serve immediately, garnished with additional basil if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a skillet over low heat, adding a splash of cream or broth to maintain the sauce consistency. Stir occasionally until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.