Shrimp Scampi with Lemon Basil Pasta

Experience the vibrant flavors of the sea and garden in this exquisite Shrimp Scampi with Lemon Basil Pasta. Perfectly sautéed shrimp entwine with al dente linguine, enhanced by a zesty lemon basil sauce, providing a refreshing twist on the classic Italian dish. Ideal for weeknight dinners or special occasions, this dish combines simplicity with gourmet flair, catering to seafood lovers and pasta aficionados alike.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb shrimp, peeled and deveined

12 oz linguine pasta

3 tbsp unsalted butter

2 tbsp olive oil

4 cloves garlic, minced

1/4 cup dry white wine

2 tbsp lemon juice

1/4 cup fresh basil, chopped

1 tsp lemon zest

Salt and pepper to taste

1/4 cup grated Parmesan cheese

1/4 tsp red pepper flakes

Instructions

1. Cook the linguine according to package instructions until al dente, then drain and set aside.

2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add garlic and sauté until fragrant.

3. Stir in the shrimp and cook until they turn pink and opaque. Remove shrimp from the skillet and set aside.

4. Pour white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom.

5. Add remaining butter, lemon juice, and lemon zest to the skillet, stirring to combine.

6. Return the shrimp to the skillet, toss to coat with the sauce.

7. Add the cooked linguine, fresh basil, and red pepper flakes. Season with salt and pepper to taste.

8. Toss everything until well combined and heated through.

9. Serve immediately, garnished with grated 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-low heat, adding a splash of water or broth to loosen the pasta.

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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.