Vibrant pasta with shrimp, fresh herbs, lemon, and garlic for a light, satisfying meal.
# What You 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 - Lemon wedges, for serving
12 - Additional fresh herbs (optional)
13 - Freshly grated Parmesan cheese (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil and cook linguine until al dente according to package directions. Reserve ½ cup of pasta water before draining.
02 - Pat shrimp dry and season lightly with salt and freshly ground black pepper.
03 - Heat 2 tablespoons 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. Remove shrimp to a plate.
04 - Reduce heat to medium and add remaining 1 tablespoon olive oil and butter to skillet. Sauté minced garlic for 30 seconds until fragrant.
05 - Add cooked pasta to the skillet along with reserved pasta water, lemon zest, and lemon juice. Toss to combine evenly.
06 - Return shrimp to skillet and add parsley and basil. Toss gently until shrimp and pasta are heated through and coated. Adjust seasoning with salt and pepper.
07 - Plate immediately, garnishing with additional herbs, lemon wedges, and Parmesan cheese if desired.
