- 1 1/2 lbs medium shrimp
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1 cup thinly sliced scallions
- 1 tsp minced garlic
- 1/4 cup fresh lemon juice
- 2 tbsp minced fresh basil
- Freshly ground black pepper
- 1/4 cup minced parsley leaves
- 1 lb linguine
The subtle flavor of lemon sauce mixed with shrimp and herbs makes this easy Italian seafood recipe truly memorable. Enjoy!
1 – Peel and devein the shrimp. Wash thoroughly under cold water and blot dry with a paper towel. Set aside.
2 – In a large saute pan, heat olive oil over medium heat, then add 1/4 cup butter. Add the scallions and cook, stirring constantly, for about 2 minutes. Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes. Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimp turn pink, about 2 to 3 minutes. Add the lemon juice and basil, turn heat to low and cook, stirring constantly, for about 30 seconds. Season with 1 tsp salt and pepper. Stir in parsley and remove from heat.
3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the shrimp mixture to pasta and toss well. Spoon remaining shrimp mixture to top and serve immediately.
Serves 4 to 6