Shrimp Scampi with Lemon Basil Pesto is an exquisite dish that marries the classic flavors of Italian cuisine with a refreshing twist. This elegant yet comforting meal features succulent shrimp cooked in a garlic butter sauce, complemented by the bright, fresh notes of a homemade lemon basil pesto. Served over al dente linguine, this dish is perfect for a special dinner or a weeknight treat that feels indulgent.
The Lemon Basil Pesto
The Lemon Basil Pesto is the star of this dish, adding a burst of vibrant color and flavor. Made with fresh basil leaves, grated Parmesan cheese, walnuts, garlic, and the zest and juice of a lemon, this pesto is tangy and aromatic. The walnuts provide a creamy texture and slight nuttiness that pairs beautifully with the fragrant basil. Extra virgin olive oil makes the pesto smooth and emulsified, creating a luscious sauce that drapes over the pasta and shrimp.
The Shrimp Scampi
Shrimp scampi is a beloved Italian-American dish known for its rich, buttery sauce infused with garlic and white wine. In this recipe, shrimp are peeled, deveined, and sautéed in a mixture of extra virgin olive oil and unsalted butter. The shrimp turn pink and opaque, indicating they are just cooked through and juicy. The minced garlic is then added to the skillet, releasing its aroma and flavor, creating a perfect base for the sauce.
White wine and a touch of white wine vinegar are then added to deglaze the pan, picking up all the flavorful bits from the bottom. This step not only intensifies the flavor but also helps to build the sauce. The white wine vinegar adds an extra layer of acidity, balancing the richness of the butter and olive oil. Fresh lemon juice is incorporated to add brightness and acidity, balancing the richness of the butter and olive oil. A sprinkle of fresh parsley at the end adds a touch of herbaceous freshness.
The Linguine
Linguine is an excellent choice for this dish as it holds the sauce well and provides a satisfying texture. Cooked until al dente, the linguine is tossed in the skillet with the shrimp scampi sauce, allowing each strand to be coated wonderfully. If the sauce is too thick, reserved pasta cooking water can be added to achieve the perfect consistency.
Once the linguine and shrimp scampi are combined, the dish is plated and finished with the Lemon Basil Pesto. Drizzling the pesto over the pasta and shrimp adds a beautiful green hue and a fresh, citrusy flavor. The final garnish of grated Parmesan cheese, parsley, and lemon wedges enhances the presentation and invites diners to squeeze more lemon juice over their plates if desired.
Shrimp Scampi with Lemon Basil Pesto showcases the best of Italian-inspired cuisine. The creamy, nutty pesto complements the rich, buttery shrimp scampi, while the al dente linguine provides the perfect base for these delectable components. This dish is a feast for the taste buds and a visual delight, making it an ideal choice for special occasions and everyday indulgence.
Shrimp Scampi with Lemon Basil Pesto
4
servings20
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minutesShrimp Scampi with Lemon Basil Pesto is a delightful Italian-inspired dish that combines succulent shrimp in a garlicky, buttery sauce with the bright, fresh flavors of lemon basil pesto. Served over al dente linguine, this dish is perfect for a special dinner or an indulgent weeknight meal.
Ingredients
- For the Shrimp Scampi
1 pound shrimp, peeled and deveined
16 ounces linguine noodles
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
6 cloves of garlic, minced
1/2 cup white wine
1 lemon, juiced
1 tablespoon white wine vinegar
2 tablespoons parsley, freshly chopped
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for serving, lemon wedges
- For the Lemon Basil Pesto
2 cups fresh basil leaves
1/2 cup Parmesan cheese, grated
1/2 cup walnuts
2 cloves of garlic
1 lemon, juiced and zested
1/4 cup extra virgin olive oil
to taste, salt and ground black pepper
Directions
- Prepare the Lemon Basil Pesto:
Combine the fresh basil leaves, grated Parmesan cheese, walnuts, garlic, lemon juice, and lemon zest in a food processor. Pulse until the mixture is finely chopped. With the processor running, slowly add the extra virgin olive oil until the pesto is smooth and thoroughly combined. Season with salt and ground black pepper to taste. Set aside. - Cook the Linguine:
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside. - Cook the Shrimp Scampi:
Heat the extra virgin olive oil and unsalted butter over medium heat in a large skillet. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside. Add the minced garlic and cook for 1-2 minutes until fragrant. Pour the white wine and white wine vinegar into the skillet and bring to a simmer. Cook for 2-3 minutes, while scraping up any browned bits from the bottom of the skillet. Add the lemon juice, salt, and ground black pepper to taste. Stir to combine. Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through. Stir in the fresh parsley. - Combine and Serve:
Add the cooked linguine to the skillet with the shrimp scampi. Toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water until you reach the desired consistency.
Divide the linguine and shrimp scampi among serving plates. Drizzle the lemon basil pesto over the pasta and shrimp. Garnish with grated Parmesan cheese, additional freshly chopped parsley, and lemon wedges.