Shrimps, garlic and butter—just some of my most favorite foods in this world. Put them together, and you’ve got a heaven inside my mouth, or my taste buds, whichever way you see it fit. This recipe is one of the easiest and most perfect way to make this dish, which is, by the way, the most incredibly tasting homemade garlic shrimp pasta you can ever find.

This recipe is posted by Kelly from evilshenanigans.com.

Ingredients: (serves 2 to 4)

1 lb raw shrimp, peeled, deveined and tails removed

3 cloves garlic, minced – divided

1 tablespoon lemon zest

1 tablespoon vegetable oil

3 tablespoons butter

1 tablespoon basil, chopped fine

4 oz dry linguine

Grated parmesan

Procedure:

* Place the shrimp in a bowl and add one teaspoon of garlic, the lemon zest and the vegetable oil.  Stir and let marinate while the pasta cooks.
* Cook the pasta according to the package instructions, but cook for one minute less than instructed.
* During the last three minutes of the pasta cooking time heat the butter in  a large skillet until it foams.  Add the remaining garlic and saute until fragrant, about 30 seconds.  Add the shrimp with the marinade and cook for 30 seconds, or until the shrimp are just turning pink.  Add the basil and stir to combine.
* Reserve 1/4 cup of the cooking liquid, then drain the pasta and add it directly to the pan – work quickly or your shrimp will over cook.  Stir to combine, allowing the shrimp and past to cook the rest of the way, about one minute more.  If the sauce does not coat the pasta completely add a bit of the cooking liquid to thin it out.

You can pair this up with toasted pesto bread, or you can also eat it on its own. It doesn’t matter. This dish is so simple to make, you’ll find yourself cooking them up more than the usual.