This Lemon Basil Shrimp dish is a bright and tasty treat! With succulent shrimp cooked in a zesty lemon sauce and fresh basil, it’s bursting with flavor.
It’s quick to make too, perfect for a weeknight dinner. I love pairing it with rice or pasta—it’s like a mini-vacation on my plate! 🍋🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are crucial for a meaty texture. If you’re looking for a substitute, you can use scallops or even chicken breast cut into bite-sized pieces. Just remember that cooking times will vary!
Pasta: Spaghetti or angel hair works great in this recipe, but you can swap in any pasta you have on hand, like fettuccine or even gluten-free pasta if you need a gluten-free option.
Olive oil: Extra virgin olive oil gives nice flavor, but feel free to use regular olive oil or even avocado oil if you prefer. They all will work well for sautéing.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder (1/8 teaspoon per clove) can work as a substitute. You won’t get the same freshness, but it’s still tasty!
Lemon: Fresh lemons are ideal. If you don’t have them, bottled lemon juice can work, but fresh offers a bright flavor that’s hard to beat!
Wine: Dry white wine adds depth to the sauce. If you want to keep it alcohol-free, use extra chicken broth instead!
How Can I Ensure My Shrimp Are Cooked Perfectly?
Cooking shrimp just right is all about timing. Overcooking can make them rubbery. Here’s a simple way to get it right:
- Make sure your skillet is hot enough before adding the shrimp. This helps to sear them beautifully.
- Cook for just 2–3 minutes on each side until they turn pink and opaque. They cook fast, so stay close!
- After cooking, remove them from heat immediately. They’ll continue to cook in residual heat, so pulling them out prevents them from becoming tough.
Using these tips will ensure your shrimp are tender and flavorful in your Lemon Basil Shrimp dish! Enjoy your cooking!
How to Make Lemon Basil Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined, tails on
- 8 oz (225g) spaghetti or angel hair pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1 cup cherry tomatoes, halved (optional, adds color and flavor)
- 1/4 cup dry white wine or chicken broth
- Salt and ground black pepper to taste
- 1/3 cup fresh basil leaves, thinly sliced
- Lemon slices for garnish
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so in total, you’re looking at about 25 minutes from start to finish. It’s quick and easy, making it perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
In a large pot, bring salted water to a boil and add your pasta. Cook according to the package instructions until it’s al dente. Once done, drain it while saving about 1/2 cup of the pasta water, and set it aside for later.
2. Sauté the Shrimp:
While your pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp. Season with salt and pepper. Cook for about 2–3 minutes on each side, or until the shrimp turn pink and opaque. Make sure to remove them from the skillet once done and set them aside.
3. Create the Flavor Base:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and optional red pepper flakes, sautéing for about 30 seconds, just until fragrant. Be careful not to burn the garlic!
4. Add the Tomatoes and Sauce:
If you’re using cherry tomatoes, add them to the skillet now and cook for about 2 minutes until softened. Then, pour in the white wine (or chicken broth) and lemon juice. Take a wooden spoon and scrape the bottom to release any yummy bits that have stuck. Let the sauce simmer for about 2–3 minutes.
5. Combine Everything:
Next, add in the lemon zest and return the cooked shrimp to the skillet, tossing them in the sauce to coat. Now, gently add the cooked pasta and sliced basil. If you find the sauce too thick, add your reserved pasta water a little bit at a time until you reach your desired consistency.
6. Serve and Enjoy:
Toss everything together gently to combine and heat through. Serve your Lemon Basil Shrimp immediately, garnished with lemon slices and extra fresh basil leaves for that beautiful finishing touch! Enjoy your meal!
This dish is delicious, fresh, and vibrant—perfect for impressing family or friends, or just treating yourself! 🍋🍤
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or for a quick method, place the shrimp in a sealed bag and submerge it in cold water for about 30 minutes. Pat them dry before adding to the skillet!
What If I Don’t Have White Wine?
No problem at all! You can easily substitute white wine with chicken broth or vegetable broth for a similar flavor. If you want to keep it alcohol-free, broth will add depth to the dish without the wine!
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed fresh, you can prepare the shrimp and sauce in advance. Store them in the refrigerator for up to 2 days. When ready to eat, reheat gently in a skillet and then toss with freshly cooked pasta for best results!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of pasta water if needed to loosen the sauce. Avoid reheating in the microwave, as this may overcook the shrimp!
