Active Time: 15 MinsTotal Time25 Mins
Yield: Serves 4
Create a quick meal around two of the season’s favorite ingredients – fresh basil and succulent shrimp. Remember to reserve a cup of pasta cooking water before you drain the cooked linguine. The starchy, salty liquid brings the wine, butter, and lemon juice together into a bright and silky sauce. This recipe moves quickly, so have all the ingredients chopped, measured, and available before you get started. Substitute chicken stock for the wine, if desired.
- 1/4 cup plus 1 1/2 tsp. kosher salt, divided
- 12 ounces uncooked linguine
- 1/3 cup olive oil
- 1 pound large peeled, deveined raw shrimp
- 1/4 teaspoon black pepper, plus more for topping
- 1/4 cup dry white wine
- 3garlic cloves, chopped (about 1 Tbsp.)
- 1/4 cup unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1/3 cup fresh torn basil leaves
- Lemon peel strips
- Small fresh basil leaves
How to Make It
Place 4 quarts water in a stockpot; bring to a boil over high. Add 1/4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta.
Heat oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1/2 teaspoon of the salt. Cook, stirring occasionally, until shrimp are partially opaque, about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1 1/2 minutes.
Add pasta and 1/4 cup of the cooking water; bring to a simmer. Add butter, lemon juice, and remaining 1 teaspoon salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1/4 cup at a time, if needed. Remove from heat. Stir in torn basil. Top with lemon peel strips, basil leaves, and black pepper.
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