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Nutrition Facts
Serving Size 1 (178g) Recipe makes 4 servings
Calories 374
Calories from Fat 83		(22%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 186mg		62%
Sodium 289mg		12%
Potassium 265mg		7%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 1.9g	7%
	Sugars 1.2g
Protein 27.7g		55%
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Lemon Shrimp With Pasta and Basil

Recipe #247455 | 40 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: FLUFFSTER
Aug 19, 2007

This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.

SERVES 4 (change servings and units)

Ingredients

1/2 lb linguine or other pastas
3/4 lb cooked shrimp, thawed and drained
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 1/2 teaspoons basil leaves
3/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, grated

Directions

1
Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
2
Add shrimp and drain immediately.
3
Return pasta mixture to the pan.
4
Combine next 5 ingredients in a bowl.
5
Toss with cooked pasta and shrimp.
6
Sprinkle cheese over pasta and serve immediately.

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Featured Reviews for This Recipe

From: KC_Cooker

On Jul 10, 2009

LOVED this! This was one of those last minute thoughts that came together quickly. I used fresh basil from my herb garden, fresh garlic and 4 Tbs of butter instead of 2. Delicious!

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From: Sutefani

On Nov 13, 2007

I used whole wheat fettuccine with milled flax seed and Romano cheese instead of Parmesan. I also used fresh garlic and kosher salt instead of "garlic salt." Yet in the end, this dish only used one pot and a spoon, was quick to prepare and was delicious. Thank you for the recipe and the inspiration!

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From: Linzorsaurus

On Feb 7, 2008

This was super easy to make, which is always a plus. I accidentally used too much garlic, but it still tasted great. However, I did find that I didn't have nearly enough liquid to coat the pasta, so I will probably double the "sauce" in the future.

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