Ingredients:

  • 1/4 cup, plus 11/2 tsp. kosher salt, divided
  • 12 oz. uncooked linguine
  • 1/3 cup J. Olive Co. EVOO
  • 1 lb. large peeled, deveined raw shrimp
  • 1/4 tsp. black pepper, plus more for topping
  • 1/4 cup dry white wine
  • 3 garlic cloves, chopped (about 1 Tbs.)
  • 1/4 cup unsalted butter, cut into 1/2-inch pieces
  • 2 Tbs. fresh lemon juice (1 lemon)
  • 1/3 cup fresh torn basil leaves
  • Lemon peel strips
  • Small fresh basil leaves

Directions:

  1. Place 4 quarts of water in as stock pot; bring to a boil over high. Add 1/4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta.
  2. Heat oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1/2 tsp. of the salt. Cook stirring occasionally, until shrimp are partially opaque, about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1 1/2 minutes.
  3. Add pasta and 1/4 cup of the cooking water; bring to a simmer. Add butter, lemon juice, and remaining t tsp. salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1/4 cup at a time, if needed. Remove from heat. Stir in torn basil. Top with lemon peel strips, basil leaves, and black pepper.

Recipe courtesy of The SL Kitchen.

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