Lemon Herb Shrimp Linguine

Ingredients

• 180 g linguine
• 250 g shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped(optional)
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper(optional)
• 1 tbsp unsalted butter(optional)
• 0.25 cup pasta water(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the linguine until al dente (about 10 minutes). Reserve about 1/4 cup pasta water, then drain.

2. 2

   While the pasta cooks, pat the shrimp dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sauté shrimp until pink and just cooked through, 2–3 minutes per side; transfer to a plate.

3. 3

   Lower heat to medium. Add garlic to the skillet and cook until fragrant, about 30 seconds. Stir in lemon zest, lemon juice, parsley (and basil if using), and butter (if using).

4. 4

   Add drained linguine and reserved pasta water to the skillet and toss until glossy, 1–2 minutes. Return shrimp to the skillet and toss to coat. Taste and adjust seasoning, then serve immediately.