Lemon Basil Shrimp Pasta

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Summer is the time for seafood pasta dishes! This lemon basil shrimp pasta is easy to make and really delicious. The key to making a good seafood pasta dish is to use fresh, high-quality ingredients.

If you’re looking for an easy but impressive dish to make for dinner, look no further than this lemon basil shrimp pasta.

It can be made in just minutes with ingredients you likely already have on hand, and the bright flavors are sure to impress your guests.

Plus, it’s perfect for any season – enjoy it in the summer when fresh basil is abundant or in the winter when lemons bring a touch of sunshine to your table. Give it a try today!

When I was younger, I hated all seafood. For some unknown reason, I began eating cooked shrimp in my early 20’s, and I haven’t been able to get enough.

I love eating it hot, right off the stove, and smothered in something – usually butter. I’ve heard that our taste-buds change every 7 years. I guess it was that change that brought on my love of shrimp!

When you’re cooking shrimp, keep in mind that it cooks very fast. As soon as both sides are white, it’s done. If you cook longer than that, it’ll start to turn rubbery and too chewy.

I also always quote Bobby Flay in my head whenever I’m cooking shrimp. On ‘Worst Cooks in America,’ (p.s. I love that show) he says, ‘If you can’t eat it, it shouldn’t be on your plate.

That’s why I always remove shrimp tails, except in shrimp cocktail. The last thing you want to do while eating dinner is put down your fork and try to pick off a shrimp tail with your hands!

This meal is so quick to make. Once the shrimp has been peeled and deveined, the rest of the chopping and prep can be done while cooking. The whole dish takes me about 15 minutes to make – perfect for weeknights.

What to serve with Lemon Basil Shrimp Pasta

Looking for the perfect dish to serve with your Lemon Basil Shrimp Pasta? We’ve got you covered. Here are a few of our favorite pairing ideas:

  • For a light and refreshing option, try serving the pasta with a simple green salad. The bright flavors of the lemon and basil will complement the greens perfectly.
  • If you’re looking for something a little heartier, try pairing the pasta with a grilled chicken breast. The smoky flavor of the chicken will contrast nicely with the freshness of the pasta.

No matter what you pair it with, we know you’ll love this Lemon Basil Shrimp Pasta. Bon appetit!

How to make Lemon Basil Shrimp Pasta

  1. Add the penne to a pot of boiling water, along with a dash of salt, and cook until al dente.
  2. In the meantime, melt the butter and oil in a large saucepan over medium heat. Place the shimp in a small bowl. Add some salt, pepper, and the pinch of cayenne. Toss together, then put in a single layer into the saucepan. Cook the shrimp about 2-3 minutes on each side until cooked through. Remove to a cutting board. (Optional: Cut each shrimp into 2 or 3 pieces, so you get a piece in every bite.)
  3. With same saucepan, reduce heat to low. Add garlic and saute for 30 seconds, then add lemon juice and heavy cream. Stir together until warm. Stir in lemon zest. Add salt, pepper, and more lemon juice to taste. Sprinkle in basil and stir for about 1 minute to soften. Stir in shrimp to warm.
  4. Drain the penne and add into the pan. Toss everything together, and add as much parmesan as you’d like, if desired. Scoop right out of the pan to bowls and serve.

Lemon Basil Shrimp Pasta

Lemon Basil Shrimp Pasta

Do you love shrimp as much as I do? If so, this lemon basil shrimp pasta is definitely for you. It's a wonderfully easy dish to put together, and it's absolutely delicious. The key to making this dish perfect is using the right ingredients. I highly recommend using fresh lemon juice, basil leaves, and good quality olive oil. If you follow my tips, your pasta will be bursting with flavor. Trust me – you won't be disappointed!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1½ cups penne or other noodles, regular or gluten free
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • ½ lb uncooked shrimp (about 20 medium), tails removed, peeled and deveined*
  • Kosher salt
  • freshly ground black pepper
  • pinch of cayenne (ground red pepper)
  • 2 garlic cloves, chopped
  • 1 tbsp lemon juice, plus more to taste (from 1 lemon)
  • ½ cup heavy cream, room temperature
  • 2 tbsp chopped fresh basil
  • 1 tsp lemon zest (from 1 lemon)
  • freshly grated parmesan (optional)

Instructions

  1. Add the penne to a pot of boiling water, along with a dash of salt, and cook until al dente.
  2. In the meantime, melt the butter and oil in a large saucepan over medium heat. Place the shimp in a small bowl. Add some salt, pepper, and the pinch of cayenne. Toss together, then put in a single layer into the saucepan. Cook the shrimp about 2-3 minutes on each side until cooked through. Remove to a cutting board. (Optional: Cut each shrimp into 2 or 3 pieces, so you get a piece in every bite.)
  3. With same saucepan, reduce heat to low. Add garlic and saute for 30 seconds, then add lemon juice and heavy cream. Stir together until warm. Stir in lemon zest. Add salt, pepper, and more lemon juice to taste. Sprinkle in basil and stir for about 1 minute to soften. Stir in shrimp to warm.
  4. Drain the penne and add into the pan. Toss everything together, and add as much parmesan as you'd like, if desired. Scoop right out of the pan to bowls and serve.

Notes

The vein along the back of shrimp is the gastrointestinal tract. As you can imagine, whatever is inside it doesn't taste good, so it must be removed. However, there is also a vein on the inside of shrimp. Some sources say to remove this, but others say it doesn't need to be removed. I always buy shrimp peeled and deveined, but the inner vein is usually not removed. I like to err on the side of caution and remove it anyway, but it's completely up to you.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 656Total Fat 37gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 15gCholesterol 228mgSodium 865mgCarbohydrates 53gFiber 3gSugar 3gProtein 27g

FAQ and Tips

This dish combines the fresh flavors of lemon and basil with succulent shrimp, resulting in a wonderfully fragrant and flavorful meal. Plus, it’s quick and easy to make, so it’s perfect for busy weeknights. Here are a few tips and FAQs to help you make the perfect Lemon Basil Shrimp Pasta:

What type of pasta should I use?

Any type of pasta will work for this recipe, but we recommend using a long noodle like spaghetti or linguine. The longer noodles will help to evenly distribute the sauce and ingredients.

Can I use frozen shrimp?

Yes! If you’re using frozen shrimp, be sure to thaw them completely before cooking. You can thaw them by placing them in a colander or strainer and running cold water over them for a few minutes.

How can I make sure the shrimp are cooked through?

The best way to tell if shrimp are cooked through is to check their color. Raw shrimp should be translucent or opaque.

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