Basil Lemon Shrimp Linguine Recipes

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

LEMON AND BASIL LINGUINE

Steps:

• Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
• Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
• Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.

GARLIC-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

LEMON SHRIMP WITH PASTA AND BASIL

Steps:

• Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
• Add shrimp and drain immediately.
• Return pasta mixture to the pan.
• Combine next 5 ingredients in a bowl.
• Toss with cooked pasta and shrimp.
• Sprinkle cheese over pasta and serve immediately.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Heat the oil in a skillet.
• Add the shrimp and cook until just pink.
• Add the garlic, basil and butter.
• Saute just until butter is slightly melted.
• Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
• Add cooked Linguini to pan and toss to coat.
• Garnish with fresh parsley.

LEMON BASIL SHRIMP

Steps:

• Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
• Add the prawns and toss to coat, cover, refrigerate for 1 hour.
• Remove the prawns from the marinade and thread on skewers.
• Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
• Serve immediately.

LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.

LEMON LINGUINE WITH BASIL PESTO SHRIMP

Steps:

• Pesto Directions:
• Put basil leaves and garlic in bowl of a food processor.
• Pulse a few times to combine.
• Add Parmesan cheese and pine nuts; pulse a few more times.
• Scrape mixture into a bowl and whisk in olive oil.
• Add salt and red pepper flakes to taste; stir.
• Lemon Linguine:
• Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
• Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
• Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
• Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
• In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
• Add the Parmesan and continue whisking until creamy.
• Toss in the lemon zest and season with salt and pepper.
• Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
• Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
• Add some cooking water if the pasta seems dry.
• Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
• Ladle some remaining pesto onto each plate as well.