RCI-ND.002.0125.001
Shrimp Linguine with Basil Garlic Butter
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fisher Estate in Rockwall, Texas in 1980.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- large shrimp peeled and deveined1 pound
- 2 teaspoons
- fresh basil chopped3 tablespoons
- 3 tablespoons
- linguine cooked½ pound
- 4 tablespoons
Method
1
Bring a large pot of salted water to boil and cook the linguine according to package directions until al dente, then drain and set aside.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Add the large shrimp to the hot oil and cook for 2-3 minutes per side until pink and cooked through, then transfer to a plate.
5 minutes
4
Reduce heat to medium and add the minced garlic to the same skillet, stirring constantly for about 30 seconds until fragrant.
1 minutes
5
Add the butter to the skillet and let it melt completely, stirring occasionally.
2 minutes
6
Return the cooked shrimp to the skillet and add the fresh chopped basil, tossing gently to combine.
1 minutes
7
Add the cooked linguine to the skillet with the shrimp and basil garlic butter, tossing until all pasta is evenly coated.
2 minutes
8
Divide the shrimp linguine among serving bowls and top each portion with 1 tablespoon of grated asiago cheese before serving.