Zesty Lemon Basil Shrimp Pasta with Sun-Dried Tomato Garnish

Ingredients

• 12 oz linguine
• 1 lb shrimp peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic minced
• 1 teaspoon red pepper flakes
• 1 cup cherry tomatoes halved
• 1 lemon zested and juiced
• 1/2 cup fresh basil leaves chopped
• 1/3 cup sun-dried tomatoes thinly sliced
• 1/4 cup Parmesan cheese grated
• to taste salt and black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2. 2 In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. 3 Add the shrimp to the skillet and cook for 2-3 minutes on each side until just pink and opaque. Remove the shrimp from the skillet and set aside.
4. 4 To the same skillet, add cherry tomatoes and cook for 2 minutes until they begin to soften.
5. 5 Add the cooked pasta, lemon zest, and juice to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
6. 6 Return the shrimp to the skillet, add the chopped basil, and season with salt and black pepper to taste. Toss everything together until well combined.
7. 7 Serve the pasta in bowls, topped with sliced sun-dried tomatoes and grated Parmesan cheese. Enjoy immediately.