Tender shrimp with linguine, fresh herbs, lemon zest, and garlic combine for a light, flavorful dish.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine or spaghetti
→ Fresh Aromatics
03 - 3 cloves garlic, minced
04 - Zest and juice of 1 large lemon
05 - 3 tbsp fresh parsley, finely chopped
06 - 2 tbsp fresh basil, finely chopped (optional)
→ Pantry
07 - 3 tbsp extra-virgin olive oil
08 - 1 tbsp unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Additional lemon wedges
12 - Extra fresh herbs (optional)
13 - Freshly grated Parmesan cheese (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package instructions. Reserve 1/2 cup of pasta water and drain.
02 - Pat shrimp dry and season lightly with salt and freshly ground black pepper.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
04 - Reduce heat to medium. Add remaining 1 tablespoon olive oil and butter to skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta to skillet with reserved pasta water, lemon zest, and lemon juice. Toss to combine thoroughly.
06 - Return shrimp to skillet. Add parsley and basil, gently tossing until shrimp and pasta are evenly coated and warmed through. Season with salt and pepper to taste.
07 - Serve immediately, garnished with extra fresh herbs, lemon wedges, and Parmesan cheese if desired.
