Shrimp Linguini with Lemon & Basil
2018-11-07 14:16:12
This is a "fresh" way to enjoy two favorites; shrimp and linguini at the same time. Making good seafood pasta can be a difficult undertaking but this recipe makes it easy. The lemon and fresh basil provide the perfect flavor accent - Delish!
Ingredients
- 1 pound small shrimp, peeled, deveined and tails removed
- 1 pound linguini
- 1/2 cup extra-virgin olive oil
- 2 teaspoons grated lemon zest plus 1/3 cup lemon juice (2 lemons)
- 1 small garlic clove, minced to a paste
- 1 cup grated Parmesan cheese
- 4 Tablespoons unsalted butter, softened
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
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Instructions
- Whisk olive oil, lemon zest and juice, garlic and ½ teaspoon salt together in a bowl. Stir in Parmesan until thick and creamy.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Melt 2 Tablespoons butter in 12-inch non-stick skillet over medium heat.
- Add shrimp in single layer and cook until shrimp are curled and pink on both sides (about 2 minutes). Transfer to bowl and cover.
- Meanwhile, bring 4 quarts water to a boil in a large pot and add the pasta and 1 Tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water then drain pasta and return to pot.
- Add olive oil mixture, shrimp and any accumulated juices, remaining 2 Tablespoons butter and basil. Toss to combine.
- Season to taste and use reserved pasta water to adjust consistency to liking.
Notes
- Mincing Garlic to a Paste: Mince garlic and sprinkle with a pinch of salt. Scrape side of chef’s knife blade across garlic, mashing it into cutting board to make sticky garlic paste.
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