Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish is simple but elegant, and excellent if you're looking for something that's full of flavor without the heaviness of a cream sauce. Garnish with grated Asiago cheese as desired.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.

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  • Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic; cook for 2 to 3 minutes more.

  • Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.

Cook's Note:

You may use dried linguine if preferred.

Nutrition Facts

729 calories; protein 33.5g; carbohydrates 72g; fat 34.2g; cholesterol 267.3mg; sodium 477.4mg. Full Nutrition
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