Shrimp Scampi with Lemon Basil

A delightful twist on the classic shrimp scampi, this recipe combines the zesty flavor of lemon with aromatic basil, creating a refreshing and savory dish perfect for seafood lovers. Ideal for weeknight dinners, this dish is both quick to prepare and packed with flavor, making it a hit for any occasion.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb large shrimp, peeled and deveined

3 tbsp unsalted butter

2 tbsp olive oil

4 cloves garlic, minced

1/2 cup dry white wine

1 lemon, zested and juiced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

1/4 tsp red pepper flakes

1/2 lb linguine pasta

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

3. Add the garlic and red pepper flakes to the skillet and sauté until fragrant, about 1 minute.

4. Add the shrimp to the skillet in a single layer, seasoning with salt and pepper, and cook until pink, about 2-3 minutes per side.

5. Remove the shrimp from the skillet and set aside.

6. Pour the white wine, lemon zest, and lemon juice into the skillet, bringing it to a simmer.

7. Reduce the heat to medium-low, add the cooked linguine to the skillet, and toss to coat in the sauce.

8. Return the shrimp to the skillet, along with the remaining tablespoon of butter, basil, and parsley, tossing everything to combine.

9. Serve the shrimp scampi garnished with Parmesan cheese.

Storage

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

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water if necessary, until warmed 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.