Pasta Seafood

Lemon Basil Shrimp Linguini

I am so far behind on my blog entries!! It’s starting to get stressful so I need to get down to business today. My lovely husband, Kevin, is also currently working on putting together a website for two of my besties and myself to write on together. We have awesome plans for this site so be on the lookout for that sometime soon! Hopefully it will help motivate me to keep up with this blog and just to write more often in general.

I have been in San Diego for three weeks now, and Kevin and I area already starting to find our favourite restaurants! We have this neverending list of places to try though, and the majority of the places on my list involve dessert. In between the ridiculous amount of eating out that we have been doing, I have actually been cooking quite a bit. I have not had the opportunity to take photos of everything, but I do have a few entries stored up on my computer right now. I made this pasta a couple of weeks ago, and it was based on a recipe I saw in Cooking Light magazine. I didn’t really have any of the ingredients for it though so I ended up creating something new.

This ended up being delicious but fairly dry so I have increased the amount of sauce for the recipe below. I had made enough for the pasta but then ended up adding spinach, and it wasn’t quite enough so I have doubled most of the ingredients below. I also only made enough for two people so you would want to increase the amount if you are cooking for more or want leftovers.
Lemon Basil Shrimp Linguini
1/2 package of uncooked linguini (you could use any pasta you wanted, really)
1 lb peeled and deveined large shrimp (I bought frozen, but fresh would probably be better)
4 Tablespoons butter
2 cloves garlic, minced
1/2 cup dry Vermouth or white wine
Juice of 2 lemons
3 Tablespoons drained capers
1 teaspoon onion powder
1 handful chopped basil
Salt and pepper, to taste

Cook the linguini (or other pasta) in a large pot of salted, boiling water.
Melt butter in a pan over medium-high heat. Add garlic, Vermouth or wine, and lemon juice. Bring to a boil and cook until the garlic is browned (but not burnt), and the liquid is reduced by half.
Add the shrimp, capers, and onion powder and cook for 3 minutes or until they are done (opaque). Add the chopped basil and however much salt and pepper you would like.
Combine the shrimp and sauce mixture with the cooked pasta and serve over spinach. Another alternative to the sauce if you wanted to have more would be to make a cream sauce to serve with this.

Lemon Basil Shrimp Linguini
Recipe type: Pasta
Total time: 
Serves: 2
 
Ingredients
  • Lemon Basil Shrimp Linguini
  • ½ package of uncooked linguini (you could use any pasta you wanted, really)
  • 1 lb peeled and deveined large shrimp (I bought frozen, but fresh would probably be better)
  • 4 Tablespoons butter
  • 2 cloves garlic, minced
  • ½ cup dry Vermouth or white wine
  • Juice of 2 lemons
  • 3 Tablespoons drained capers
  • 1 teaspoon onion powder
  • 1 handful chopped basil
  • Salt and pepper, to taste
Instructions
  1. Cook the linguini (or other pasta) in a large pot of salted, boiling water.
  2. Melt butter in a pan over medium-high heat. Add garlic, Vermouth or wine, and lemon juice. Bring to a boil and cook until the garlic is browned (but not burnt), and the liquid is reduced by half.
  3. Add the shrimp, capers, and onion powder and cook for 3 minutes or until they are done (opaque). Add the chopped basil and however much salt and pepper you would like.
  4. Combine the shrimp and sauce mixture with the cooked pasta and serve over spinach. Another alternative to the sauce if you wanted to have more would be to make a cream sauce to serve with this.

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