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 cup fresh basil leaves, chopped
• 1 cup sun-dried tomatoes, thinly sliced
• 1 cup Parmesan cheese, grated
• to taste salt and black pepper

Method

1. 01
   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. 02
   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. 03
   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. 04
   To the same skillet, add cherry tomatoes and cook for 2 minutes until they begin to soften.
5. 05
   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. 06
   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. 07
   Serve the pasta in bowls, topped with sliced sun-dried tomatoes and grated Parmesan cheese. Enjoy immediately.