In preparation for a move, in preparation for graduation, and in preparation for an entirely new life experience, I’ve found myself keeping things really–really–simple. I’ve started that inevitable cleaning out of the refrigerator, freezer, and pantry.
It’s a fun process, sort of like iron-chef-ing it every night till I move. Sometimes it works out badly (it’s remarkable how very little you can make out of eggs, a quart of homemade barbecue sauce, and frozen blueberries). But sometimes, it works out beautifully.
I had a few lemons leftover from a dinner I’d put on for a girl’s night at my church that I needed to use. I had some leftover shrimp in my freezer, pasta and garlic in my cupboard, and some parmigiano reggiano in the fridge, and all I had to pick up was a package of basil leaves.
It tasted so fresh and delicious! Kick off your shoes and curl up with a plate of pasta while watching Bones reruns for a great night in.
For some variety, feel free to leave out the shrimp, substitute grilled chicken, or swap the linguine for whole wheat. If you’re nervous about using up the rest of the basil, cut it up and stir it into some mixed veggies for a quick side.
- 1/2lb linguine (use gluten free, if needed)
- 1lb raw shrimp, peeled and deveined
- 3–4 Tbsp butter or olive oil
- 3 cloves garlic, minced
- zest and juice of 1 lemon
- 3–4 Tbsp basil leaves
- 1/4c fresh parmesan cheese
- salt and pepper
- Cook pasta about 9-10 minutes. Add shrimp to pasta pot for 30 seconds (it will almost instantly turn pink and opaque) and drain. In a large pot, melt 3 Tbsp butter and add garlic, lemon juice, and zest. Heat through. Return pasta to pot. Stir to combine. If mixture seems a little dry, add a tad more butter or olive oil.
- Stir in basil and parmesan. Add salt and pepper to taste. Serve immediately.