Creamy Lemon Basil Shrimp Pasta
This dish is luxurious, comforting, elegant and fresh. You get such a nice creaminess from the sauce with a hint of lemon, the shrimp are tender and succulent, and the herby basil ties it all together.
Equipment
- Microplane
- Ramekins
- Kitchen Tongs
- Wooden Spoon
- Kitchen Prep Towels
- Blue Serving Plate
Ingredients
- 1 lb pasta of your choice I like using a long grain pasta like spaghetti or fettuccine
- 1 lb shrimp, deveined
- 1 shallot
- 2 garlic cloves
- 1 lemon
- ⅓ cup stock (chicken or veg)
- 3/4 cup cream
- Basil
- 2 tbsp butter
- Red pepper flakes (optional)
- Salt, pepper
Instructions
- Start by prepping your shrimp: clean and devein them, then pat dry and season with salt and pepper.
- Boil a large pot of water, heavily salt, and add in pasta.
- In a pan over medium heat, add some olive oil and a knob of butter and sear the raw shrimp for 30 seconds on each side. Set to the side (these are going to finish cooking in the sauce).
- In the same pan, reduce the heat to low-medium, add minced shallot and garlic and sautée for 2 minutes. Option to add a pinch (or two if you’re feelin’ spicy) of red pepper flakes.
- Deglaze the pan with stock, increase heat back to medium, and get all the golden bits from the bottom released into the start of this sauce.
- Add the zest and juice of 1 lemon, stir for 1 minute and then add heavy cream and stir for 1 more minute.
- Add al dente pasta directly into the sauce with some of the starchy pasta water and increase heat to medium-high. Continue to cook so the sauce reduces and starts coating the pasta.
- Garnish with freshly torn basil and optional lemon slices.