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Lemon Basil Shrimp Pasta


  • 1/2lb linguine (use gluten free, if needed)
  • 1lb raw shrimp, peeled and deveined
  • 34 Tbsp butter or olive oil
  • 3 cloves garlic, minced
  • zest and juice of 1 lemon
  • 34 Tbsp basil leaves
  • 1/4c fresh parmesan cheese
  • salt and pepper


  1. 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.
  2. Stir in basil and parmesan. Add salt and pepper to taste. Serve immediately.