Linguine with Garlic-Butter Shrimp

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.

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.