Ready in 25 minutes, this is a perfect weeknight meal.
Remember to reserve a cup of pasta cooking water before you drain the cooked linguine.
Substitute chicken stock for the wine, if desired.
Credit:Antonis Achilleos; Prop Stylist: Lydia Pursell; Food Stylist: Chelsea Zimmer
Ingredients
1/4cupplus 1 1/2 tsp.
Add 1/4 cup of the salt, and stir until dissolved.
Add pasta, and cook until al dente, about 9 minutes.
Reserve 1 cup cooking water; set aside with pasta.
Cook shrimp:
Heat oil in a large skillet over medium-high.
Add shrimp; sprinkle with pepper and 1/2 teaspoon of the salt.
Cook, stirring occasionally, until shrimp are partially opaque, about 30 seconds.
Add butter, lemon juice, and remaining 1 teaspoon salt.
Stir in torn basil.
Top with lemon peel strips, basil leaves, and black pepper.
