Lemon Shrimp Pasta with Basil
By Mason Brooks
Lemon Shrimp Pasta with Basil is a vibrant and delicious dish perfect for lunch or dinner, especially during the winter months. This dish features tender shrimp or langoustines, enhanced by the brightness of lemon and the aromatic notes of fresh basil. The combination of cream adds a luxurious touch, making it satisfying yet light. With a quick preparation time, this recipe allows you to whip up a delightful meal in just 30 minutes, making it an ideal choice for busy days.
Ingredients
- •100 g pasta
- •1 tbsp olive oil
- •300 g raw, clean and peeled shrimp or langoustines or chicken filets
- •2 lemons (zest from 2, juice from 1)
- •2 cloves garlic (minced, puréed or finely grated)
- •1 tbsp all-purpose flour
- •200 ml whipping cream
- •30 g parmesan cheese (freshly grated)
- •bunch basil leaves (largely chopped)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Cook the pasta in plenty of boiling water with salt until it's al dente.
- 2
While the water boils and pasta cooks, preheat the pan over medium-high heat.
- 3
Add the olive oil and the shrimp. Cook them a minute per side without moving them around so that they can become golden.
- 4
Don't overcrowd the pan, so they don't boil instead of getting golden; work in batches if necessary.
