If you're looking for a quick, yet elegant dinner option that feels like a restaurant-quality meal, this Creamy Lemon Basil Shrimp Pasta might just be your new favorite. It's bright, creamy, and packed with flavor, making it perfect for impressing guests or treating yourself on a weeknight.
The star of the show here is definitely the shrimp. It brings a lovely sweetness and pairs perfectly with the other flavors. Linguine is our pasta choice, as it holds the sauce beautifully. Olive oil is used to cook the shrimp, adding a nice, subtle flavor. Garlic gives the dish a savory depth. The combination of heavy cream and chicken broth creates a rich, silky sauce. Lemon juice offers a bright acidity that cuts through the richness, while Parmesan cheese adds a salty, nutty flavor. Finally, fresh basil and lemon zest bring a fragrant finish that ties everything together.
This pasta pairs wonderfully with a crisp, green salad and a slice of garlic bread to soak up any extra sauce. If you're in the mood for wine, a chilled glass of Sauvignon Blanc complements the lemon and shrimp beautifully.
Start by cooking your linguine according to the package instructions. Aim for al dente, as it'll continue to cook a bit in the sauce later. Once it's done, drain it and set it aside. Meanwhile, heat a large skillet over medium heat and add your olive oil. Toss in the shrimp and let them cook for about 3-4 minutes on each side until they’re pink and opaque. Remove the shrimp and set them aside for later.
In the same skillet — because who needs extra dishes? — add the minced garlic. Let it sauté for about a minute, just until it’s fragrant. Be careful not to burn it! Next, pour in the heavy cream, chicken broth, and lemon juice, stirring well. Bring this to a simmer, and then gradually add in the Parmesan cheese, stirring until it melts into a creamy sauce.
Return your cooked linguine to the skillet, tossing it gently to coat with the sauce. Add the shrimp back into the mix, stirring them through the pasta. Finally, sprinkle in the chopped basil and lemon zest. Give it a taste and season with salt and pepper as needed. Serve it up immediately, perhaps with a bit more basil for garnish if you're feeling fancy.
Share