Creamy Lemon Basil Shrimp Pasta: A Delightful Twist!
This Creamy Lemon Basil Shrimp Pasta is the perfect blend of zest and indulgence! Succulent shrimp nestled in a tangy lemon-basil cream sauce, tossed with linguine for a dish that's as satisfying as it is quick to prepare.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound shrimp peeled and deveined
- 1 tablespoon olive oil
- 12 ounces linguine
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1 lemon lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 1 cup basil fresh, chopped
- 0.5 teaspoon red pepper flakes optional
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, melt butter over medium-low heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream, Parmesan cheese, lemon juice, and lemon zest. Cook while stirring until the cheese is melted and the sauce thickens slightly.
- Add red pepper flakes, salt, and black pepper. Stir in the basil and adjust seasonings to taste.
- Add linguine and shrimp back to the skillet. Toss to coat with the sauce and heat through.
- Serve immediately, garnished with extra parmesan and basil if desired.
Notes
This dish pairs wonderfully with garlic bread and a crisp, green salad.