Food and Recipes Seafood Shrimp Easy Shrimp Scampi with Basil Create a quick meal around two of the season's favorite ingredients – fresh basil and succulent shrimp. Remember to reserve a cup of pasta cooking water before you drain the cooked linguine. The starchy, salty liquid brings the wine, butter, and lemon juice together into a bright and silky sauce. This recipe moves quickly, so have all the ingredients chopped, measured, and available before you get started. Substitute chicken stock for the wine, if desired. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Published on April 6, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer Active Time: 15 mins Total Time: 25 mins Yield: 4 serves Ingredients 1/4 cup plus 1 1⁄2 tsp. kosher salt, divided 12 ounces uncooked linguine 1/3 cup olive oil 1 pound large peeled, deveined raw shrimp 1/4 teaspoon black pepper, plus more for topping 1/4 cup dry white wine 3 garlic cloves, chopped (about 1 Tbsp.) 1/4 cup unsalted butter, cut into 1⁄2-inch pieces 2 tablespoons fresh lemon juice (from 1 lemon) 1/3 cup fresh torn basil leaves Lemon peel strips Small fresh basil leaves Directions Place 4 quarts water in a stockpot; bring to a boil over high. Add 1⁄4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta. Heat oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1⁄2 teaspoon of the salt. Cook, stirring occasionally, until shrimp are partially opaque, about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1 1⁄2 minutes. Add pasta and 1⁄4 cup of the cooking water; bring to a simmer. Add butter, lemon juice, and remaining 1 teaspoon salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1⁄4 cup at a time, if needed. Remove from heat. Stir in torn basil. Top with lemon peel strips, basil leaves, and black pepper. Print