Shrimp Scampi with Lemon Basil Pasta is a delightful dish that combines succulent shrimp with the refreshing tang of lemon and the aromatic touch of basil. It's perfect for a quick yet elegant weeknight dinner that feels special. Let's dive into this simple, mouthwatering recipe!
Shrimp: The star of the dish, choose large shrimp for a meaty bite. Their natural sweetness pairs beautifully with the tangy sauce.
Linguine pasta: A classic choice that holds the sauce well. You want it al dente for the best texture.
Butter and olive oil: The mix of these fats creates a rich, flavorful base for cooking the garlic and shrimp.
Garlic: Adds a fragrant depth of flavor that complements the shrimp perfectly.
Dry white wine: Enhances the sauce with a subtle acidity that balances the richness of the butter.
Lemon juice and zest: Brighten the dish with their zesty freshness, cutting through the richness of the butter and shrimp.
Fresh basil: Adds a fresh, herby aroma that ties the whole dish together.
Parmesan cheese: Provides a savory, umami finish that rounds out the flavors.
Red pepper flakes: For a slight kick of heat that enhances the overall flavor profile.
This dish pairs beautifully with a simple green salad drizzled with a light vinaigrette. For a more substantial meal, add a side of crusty bread to mop up the extra sauce. A glass of chilled white wine, like a Sauvignon Blanc, complements the flavors nicely.
First, let's get the pasta going. Cook your linguine according to the package instructions until it's just al dente. Make sure to reserve a bit of pasta water before draining, as it might come in handy to adjust the sauce's consistency later. Set the drained pasta aside while you move on to the shrimp.
Heat up a large skillet over medium heat and add the olive oil and a tablespoon of butter. This combination will give us a nice, flavorful base to work with. Once the butter is melted, toss in your minced garlic. Stir it around for about a minute until it gets all fragrant — you want the kitchen to smell amazing!
Next, add the shrimp to the skillet. Spread them out in a single layer and let them cook until they turn pink and opaque, which should take about 2-3 minutes per side. Once they're done, remove them from the skillet and set them aside on a plate. Don’t worry if they’re not piping hot; they’ll warm up again when mixed with the pasta.
Now, pour the white wine into the same skillet. It’s time to scrape up all those delicious browned bits from the bottom. Let the wine simmer for a minute or two, then stir in the remaining butter along with the lemon juice and zest. This is where the sauce really starts to come together!
Return the shrimp to the skillet, giving them a good toss in the sauce. Then, add the cooked linguine, fresh basil, and a pinch of red pepper flakes. Season with salt and pepper, and toss everything together until it's well combined and heated through. If the sauce seems too thick, a splash of that reserved pasta water can help loosen it up.
Finally, serve your shrimp scampi pasta right away, topped with a generous sprinkle of grated Parmesan cheese. Enjoy!
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